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Just Julie

A Malaysian lost in Britain

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Tag: cloves

Beef Rendang + cheat lemang
Posted on August 26, 2020April 11, 2021

Beef Rendang + cheat lemang

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

Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)
Posted on January 9, 2019August 6, 2021

Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) my way  Recently in the cooking group I am in many mummies and daddies were cooking pork belly until I can’t stand it anymore. Got to eat Chinese/Asian for the Christmas month of December of British meals is getting too much. I don’t think I want … Continue reading Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)

Whiskey glazed ham – Special
Posted on January 2, 2019January 2, 2019

Whiskey glazed ham – Special

For the last day of 2018 I decided to bake a whiskey glazed ham with Christmas flavours. I bought a smoked gammon joint and it was 2.5 kg in weight. Woke up early and soaked it for about 10 hours, changing the water a few times. Smoked gammon joint has a better taste than unsmoked … Continue reading Whiskey glazed ham – Special

Menu

  • Asian
    • Baking
    • Chinese Soups
    • Desserts
    • Main Dishes
    • Sauces
    • Side Dishes
    • Snacks
  • Western
    • Baking
    • Desserts
    • Main Dishes
    • Side Dishes
    • Snacks
    • Soups & Sauces
    • Starters
  • Kitchen Toys
    • Baking Moulds
    • Knives
    • Sous-Vide
    • The Kitchen Woks
  • Updates
  • About Me

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  • Torch Ginger Flower Chicken cooked with shrimp paste – Special
  • Wild Garlic -Signatory Mine
  • Steamed egg sponge cake with mince pork and fried onions - Special (鸡蛋糕)
  • Tong Ho 茼蒿 stir fry with fermented bean curd 腐乳
  • Traditional Yang Chow, Yangzhou fried rice (扬州炒饭)
  • Ngoh Hiang made with chayote - signatory mine
  • Stewed Pork Bi-Hoon stir-fry (rice vermicelli)
  • Beehive Cookies
  • Hakka Mui Choy with mince pork
  • Snow Frog Jelly or 'suet kap' (in cantonese)
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