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Ah Balling 花生汤元~ Singapore AFF #3

Monday, September 22, 2014



I've been slacking in my blogging lately..... I can't cope with work, family and blogging. So, I have to slow down. There are times when I felt liberated when I don't touch the computer, but I just keep on taking pictures of the things I make occasionally, not knowing if I'll ever write about them. My mind is still curious about food, thinks about new recipes all the time... just that I feel tired to blog. It's not easy to let go a part of me that I have built for 7 years

Glad that I still managed to cook this days ago.


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Coconut Orh Nee (Taro Paste) - Singapore AFF #2

Thursday, September 11, 2014


I had Orh Nee once.... brought home by my brother, a gift from this customer, saying it's available only through ordering, and he purposely got one for my brother to taste.

I expected something sweet and fragrant, but it was oily, bland, lightly salty and reeked of lard. I don't know if it was a 'no sugar' version or what, but it wasn't a pleasant experience and my mom decided to get it out from the house when everybody spat out the only spoonful we put into our mouths.

I can't believe my first experience had to be that way.


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Singapore Teochew Bak Kut Teh - Singapore AFF #1

Thursday, September 4, 2014


The Bak Kut Teh that I grew up eating in Malaysia is brown and herby. Pungent with angelica (dongguai) and comes  with 'spare parts'.

In Singapore, it is actually quite different from the ones we eat here. It looks pale and resembles the familiar pepper soup, but it is so much more garlicky, in a good way.


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Taiwanese Bamboo Rice 台湾竹筒饭 - AFF Taiwan Chewies #5

Monday, August 18, 2014


I have access to fresh bamboo. So, it's not an excuse not to try making this.
My husband's employee falls her bamboo bush every Eid and I must ask for it in advance as I won't know when will the bamboo be cut down. As bamboo dries up easily, I can not wait for long once I receive them.

I have never eaten this before, but our AFF Taiwan host, Alan did, many times.
So, he told me what is in those that he ate and with some reference pictures I saw online... I embarked on a mission to copycat the modern Taiwanese Bamboo Rice, the version that you could probably buy at night markets.


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Taiwanese Mugwort Dumpling 草仔粿 - Sticky #1

Thursday, August 14, 2014


Chinese Mugwort 艾草 (pronounced "ngai chou” in Cantonese) is a household herb that is usually used in omelettes and soups. It can also be used to add colour and flavour to dumplings. This herb is said to be good for women and to dispel wind from the body

This dumpling is also found in China and Malaysia as well. In China, it can go with many names like 清明粑,清明糍,艾草粑粑 and quite a few more that I can't remember. There are some differences between the Taiwanese version and the rest.


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Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

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