Over the "Bat Tuk Teh" lunch, my friends from Belgium asked if I can make brownies. I watched their jaws dropped when I told them I don't bake. And I explained to these stunned faces that baking requires precise measurement of ingredients and that I am not known to follow instructions and have the problem sticking to a recipe. Defiant as a child and now being much older - stubborn....
This is my favourite Shanghainese dish, commonly served cold or at room temperature as an appetiser. I love the dish for the succulent meat steeped in deep flavours of Shao Hsing wine, a sweet Chinese yellow wine most ideal for this recipe. I chose to steam the chicken which in my opinion is easier than poaching it in simmering water. (Alright, I admit I am just naturally impatient)...
I will let you on a little secret, I cannot resist sambal cuttlefish. Without fail, I will always order this dish at the Nasi Padang stalls. I can't explain why this is my favourite dish at the Nasi Padang stalls, perhaps it has to do with the texture of the cuttlefish and the dark red sambal. I came across the nicely packed cuttlefish at the local...
We were introduced to Japanese food during our teenage years as the then young "Empress Dowager" was working as a part-time waitress in a Japanese restaurant. This kakiage tempura was probably the only Japanese dish she learnt and cooked for us. Kakiage is a kind of tempura which different ingredients are mixed together in tempura batter before deep-frying. Various vegetables, mushrooms, and seafood can be...
This is one of the first few Nonya dishes I attempt to cook while reading about Nonya cuisines as a new bride. So, what attracted me to this recipe in the 1st place? Well, I was curious as how the combination of roasted coriander, shallots and tamarind will taste like and the only way to find out is to cook it. (and adjust it...
