Many have asked how do I, a passionate cook managed to stay trim and healthy. Well, I do have "fat" moments, result of "extended" merry feasting and sometimes wilful indulgence. It does not help that since I enter sliver years, I found myself suddenly an (unintended) member of the " fat by only breathing " club. How do I manage then? A vain personality and my watchful fans. I have "clean"...
After months of cool nights, the hot weather is here again. I crave for cold food, and I kept thinking about drunken chicken. Perhaps it is the lingering taste of the Shao Hsing wine steeped in the succulent meat, or is it the cold sauce that I love to sip? I have blogged about drunken chicken using drumstick bone in. This time around, using...
Mentioned Peranakan cuisine, ayam buah keluak - a mainstay of the cuisine will come to mind. It is also well known as a labour intensive dish to prepare. I am ok with the grinding of rempah, soaking the nuts and simmering it with the meat. It is the cracking of the nut (with a small hammer and scissor), digging out the paste, marinating it and then stuffing it...
