Powered by Blogger.

Pan Fried Pork 煎猪肉

Monday, March 23, 2015


In memory of Grandaunt. Happy 102 birthday, if you were still here.

This was the only “cha siu” made at home. Though not a char siew, but it’s the closest. My grandaunt is particular about names of dishes and will never teach us to call this char siew. It’s Pan Fried Pork, Pan Fried Pork, Pan Fried Pork according to her. She’s a very strict cook… just by observing her when I was a kid, I have learnt a lot. And I try to recreate her dishes from memory, all thanks to the opportunity to watch her in the kitchen


Read more...

Kuih Lompang Pandan

Thursday, March 12, 2015


I do get occasional cravings for this kuih. No food colouring used, all natural.

Bad. As my pandan plant is half dead, so I need to buy the leaves and now that I'm working, it's not that easy for me to drive out and get it as I wish. I have time constraints.

Some northern Nonya cookbooks will call this as Kuih Kosui Pandan, but in Home Science books, they are called as Kuih Lompang, the kuih in a cup that comes with a crater filled with grated coconut. Kuih Lompang is the general name used in the Malay community.


Read more...

Ginger Baked Chicken Pieces 姜茸烤鸡片

Tuesday, March 10, 2015



Sometimes I just feel soo lazy to wash up after cooking.

Initially I wanted to steam the chicken and then cook the sauce to pour over, but the lazy bug hit me the last minute and I dumped everything in and baked it instead. Reducing a lot of washing up. I used just one bowl for marinating and another dish for baking. But if you want, just use the same baking dish to marinate. Even lesser to wash, haha!


Read more...

Paradise Pear Pecan Cake

Friday, March 6, 2015



Paradise Pear is a type of pear that is small in size. So small I can pop the whole thing into my mouth in a go. The ones we get here are imported from Australia and are usually available from January to March, depending on your luck. These paradise pears aren't cheap and they cost almost RM1 each, and are sold by weight. I got my pears from Aeon and once, from the local night market.

It's because of the timing... that I tend to keep these pears until they almost rot. I am just too busy around Chinese New Year.

I made this cake 3 times and I finally got this posted.


Read more...

Fresh Tuna Purple Potato Salad

Wednesday, February 25, 2015



Tuna is a common fish in Malaysian cuisine. The local tuna is smaller in size than the ones we eat in Japanese restaurants or those found in colder waters. The local tuna is known as ikan tongkol and it's not an expensive fish to consume. There is another fish that looks almost the same, known as ikan kayu, and I wasn't able to distinguish between the two, until the fish monger placed them side by side. The local tuna, ikan tongkol's skin is actually bluish, looks pretty when the sun shines on it.

Ikan kayu has a much larger bloody area when cooked, tastes more fishy and has a drier texture.


Read more...
Related Posts with Thumbnails

CopyRight

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".

ALL TIME PAGEVIEWS (internal counter)

Today's Stats (installed 1/3/12)

Analytics

Share

  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP