So I am into making talam at the moment. Making and doing research and I felt like I have been to mathematics class last couple of weeks and back. kekekekekeke Luckily I have enough guinea pigs and even the British neighbours have been promoted to try though it is very far and few that you … Continue reading Kueh Talam Pandan -Signatory mine
Here is another post hubby was able to recover from the net, from my old block. It’s ‘Chuk bi peah’ I have made both sweet ones and savoury ones. This ‘peah’ literally means ‘biscuit’ in Hokkien dialect. This is only sold in Kuching in the old days as far as I know. Only those who … Continue reading Chuk Bi Peah – Glutinous rice biscuit – Signatory mine
Nasi lemak is special, special to the hearts of all Malaysian. Although in my household one would think my husband was an Asian in his last life, or so all my elders (family & friends) members seems to think so. The most important expect of nasi lemak is the nasi lemak sambal. Each person seems … Continue reading Nasi Lemak sambal
Beef rendang is one of the most well known of Malaysian dishes. It is as synonymous to Malaysian cuisine as nasi lemak. We, the Malaysian have adopted and embraced this dish from our neighbour Indonesia and made it our own. Living in the UK we will never make as nice a beef rendang or nasi … Continue reading Beef Rendang + cheat lemang
I make this sambal udang balacan/belacan a few times a year. It is when we, the family kept asking me when I am making again or when my friends persuade me “when you next make sambal udang belacan can I book 10 jars please” then only I make. Now I am not sure how to … Continue reading Sambal Udang Balacan
How to fry sambal okras without the ‘snot’ kekekekekeke……. Now I am not saying mine is the right way. As I have said before there is no right or wrong in cooking. It is up to individual taste. However this is how I fry my okras and it is NOT slimy at all. Promise. give … Continue reading Sambal Okras
This is a very rich cake. Read up about it from wiki here -> kek lapis Kek lapis Sarawak or Sarawak Layer Cake is what is known to me when I was growing up in Kuching. It is a cake normally reserved for serving during Chinese New Year for us Chinese. However I remembered being … Continue reading Kek Lapis Legit
Char Siu Baozi ( 叉烧包 ) taste a heck of a lot better with charcoal BBQ char siu. I will not make (叉烧包) again with char siu make any other way. With sesame seeds and coriander, this is how I remembered it used to be when I was young, hmmmm…..when I was younger? Some 30+ … Continue reading Easy Char Siu Baozi (叉烧包)
This recipe have been on the pipeline for yonks. It was in my old blog which I have lost and I meant to put into this new blog but the opportunity did not present itself until today. I have developed this over 22 years to suit my taste. Please use this recipe as a guide … Continue reading Char Siu, Chinese BBQ Pork, 叉烧肉 ala Julie’s recipe
This Jiangxi triple cooked pork belly dish is a very traditional and popular dish I learned from my ex mother-in-law. She cooked this dish a few times a year and as the youngest daughter-in-law I was terrified not only of this matriarch but of the oil spits! She came to ‘Nanyang’ aka the old thermology … Continue reading Jiangxi Triple Cooked Pork
