While I am on my way to Penang, my home sweet home, thought I shall share this Nyonya recipe with you. Something quick, light and gets your taste buds ticking. I will be sure to post some updates about the heavenly food we get here, and probably get you salivating looking at the screen. :p … Continue reading »
Sauce vierge!! It’s French and it sounds complicated! I don’t know about you, but for me, anything food related with a french name either makes it sound more sophisticated or complicated. Well, it is actually as easy as 1-2-3 and it takes that long to make it. There is barely cooking in this sauce, and … Continue reading »
Some easy to make appetizers or snacks that look and taste fresh. The only cooking involved is to toast the bread. The rest is down to the good quality and fresh ingredients, and your dainty hands to make them look pretty. I made these for a light breakfast one Saturday morning and M was not … Continue reading »
Sambal is a pungent paste made with chilli and dried prawn paste. It is a staple of many Nyonya and Malaysian cuisine so make enough for whenever needed. Make a big batch and store them in a jar in the fridge. Traditionally, sambal is made by pounding the ingredients on a pestle and mortar but … Continue reading »
Fruit tarts are so beautiful, it makes me want to get one every time I pass by a shop with them displayed at the window. It is one of those tarts you can’t get enough of. This time, I made ‘enough’ to satisfy my craving. It seems enough wasn’t enough after all. Flatmates loved them … Continue reading »
When I saw Local Kitchen’s post about ‘Cock-a-leekie soup’, I thought she made up the name. But it turns out that this is a Scottish soup dish with leeks and chicken stock. I find the name really amusing. The traditional version of this soup uses prunes but Kaela from Local Kitchen does not seem to be … Continue reading »
Mango is one of my favourite fruit of all time and was pretty gutted not to be able to visit Ratnagiri when I was in India. It is home to Alphonso mangoes, named after the first Duke of Goa, Afonso de Albuquerque. It is one of the best mangoes in terms of flavour and sweetness but … Continue reading »
Tang yuan are round glutinous rice dumplings. Types of tang yuan varies from traditionally plain with many different colours, to filled dumplings with either black sesame, peanut or red bean paste. It is quite a versatile and colourful dessert. Traditionally, tang yuan is eaten during winter solstice to celebrate the arrival of winter. Eating these … Continue reading »
Making this is easier than you think. All the ingredients cook really quickly so timing is crucial. Clean and cook the rice first as that will take longer to cook. Then chop all ingredients and set aside on a plate. This will make a quick and hot meal for when it is cold outside. Enjoy! … Continue reading »
Ayam sioh is a simple home cooked Nyonya favourite dish in Malaysia. The brown and plain looking outlook of this dish does not come close to what it actually tastes like. It is very tasty and aromatic, using only minimal ingredients with the main two being tamarind and coriander seeds. The warm, citrusy and mild … Continue reading »
