The second dish I wanted to make with the chayote fruit is Jiu Hu Char. I grew up in Kuching, Sarawak. My mother will cook this traditional dish – Jiu Hu Char with jicama (bangkwang) every Chinese New Year. It is one of my more favoured dish. We sauced it with baked beans. Even then, … Continue reading Chayote Jiu Hu Char – signatory mine
When I am gifted something, I like to make the best use of it. I like to think ummm……’out of the box’ sort to speak and I enjoy tremendously the drafting period. I was given some chayote fruits and I wanted to cook something different with them. I have 2 ideas and today I used … Continue reading Ngoh Hiang made with chayote – signatory mine
Since last year, I started experimenting using a combination of mince chicken and prawns with a 1:1 ratio. I fell in love with this combo. Since then I have been experimenting with 40/60 and 30/70 The more prawn used taste better to me but I will not go more than 30/70 There is a Farmfoods … Continue reading Prawns & Chicken Mince versatility – signatory mine
I love prawn toasties. However they often tip a tad onto the oily side. My daughter is a big fan of prawns. Even my husband, who termed them as scavengers/cockroaches of the sea, loves prawn toasties. So I have to think of a way of frying them yet not too oily. This is how I … Continue reading Prawn Toasties – Signatory mine
I promised to make my prawns fritters and blog the recipe. Sorry for my very late post. I went off for a hiking holiday and had to recover when I came back. Anyway I made it again today and took some pics. Here is my recipe and TIPS. Enjoy. These fritters are very moorish. You … Continue reading Special Prawns Fritters – signatory mine
Loh-Mai-Kai-糯米鸡 with belt and braces This is an update post to my old post HERE with TIPs I have learned with age. I like to think with age come wisdom? I much preferred to make it this way nowadays. It is easier and for me a lot more convenient. My recipe remains the same but … Continue reading Loh-Mai-Kai-糯米鸡 with belt and braces
I was ticking the boxes for post, definitely Asian, could be a main dish, could be a side dish and also could be a snack. Eggs are good but Onsen eggs are good good! Obviously it is onsen-styled eggs because they are not cooked in a hot spring in Japan! I have tried 5 times … Continue reading Onsen-styled eggs with my Sousvide.
It has been a very long time since I last made spring rolls. I had a gathering the other day and a friend made some and brought over. Ever since then I had spring rolls in my brain. No choice then, I had to make my own today. Luckily I have got a packet of … Continue reading Spring rolls – Signatory mine
When I was young, one of my favourite breakfast is this fried glutinous rice. I decided to make some for today and tried to find my recipe last night but I could not find it this blog. Sadly it must heave been lost with my old blog. So today I decided to blog this and … Continue reading Stir-fried Glutinous Rice (生炒糯米飯)
Being able to make my own bao is a bonus. It means I can stick some into the freezer and can have bao on tap, so to speak. Today I made some duck bao. I have a deep love for duck cook any which way EXCEPT soup. I cooked the fillings a day before I … Continue reading Duck Bao, Petai Curry Ayam Bao and Sambal Bao
