Whenever I traveled back from Malaysia I always carry half a dozen raw whole salted fish back to UK. Then when I have time and if the weather permits, I will fry them outside in my garden. After frying, I individually packed and sealed them for my fridge and freezer. This makes it simpler for … Continue reading Salted fish braised toufo – Signatory mine
The second dish I wanted to make with the chayote fruit is Jiu Hu Char. I grew up in Kuching, Sarawak. My mother will cook this traditional dish – Jiu Hu Char with jicama (bangkwang) every Chinese New Year. It is one of my more favoured dish. We sauced it with baked beans. Even then, … Continue reading Chayote Jiu Hu Char – signatory mine
When I am gifted something, I like to make the best use of it. I like to think ummm……’out of the box’ sort to speak and I enjoy tremendously the drafting period. I was given some chayote fruits and I wanted to cook something different with them. I have 2 ideas and today I used … Continue reading Ngoh Hiang made with chayote – signatory mine
Sometimes an idea popped into my head and I just have to try it out. Today I cooked a new dish. When I do so, I often put (signatory mine). This idea has been ‘brewing’ for awhile now. The morels have been sitting in the cupboard for more than a year. I am going to … Continue reading Stuffed Morel mushrooms – signatory mine
Since last year, I started experimenting using a combination of mince chicken and prawns with a 1:1 ratio. I fell in love with this combo. Since then I have been experimenting with 40/60 and 30/70 The more prawn used taste better to me but I will not go more than 30/70 There is a Farmfoods … Continue reading Prawns & Chicken Mince versatility – signatory mine
I love prawn toasties. However they often tip a tad onto the oily side. My daughter is a big fan of prawns. Even my husband, who termed them as scavengers/cockroaches of the sea, loves prawn toasties. So I have to think of a way of frying them yet not too oily. This is how I … Continue reading Prawn Toasties – Signatory mine
A few years back I watched all the hoo-ha about the crispy chicken Rendang skin’s gate on MasterChef UK. Actually my opinion on the said judge has never been good. I find him pretentious. I still do not understand how a green grocer can judge a cookery television series. He is not even a trained … Continue reading Chicken Rendang with Crispy skin (SousVide)
Awhile ago I wrote a post on Yong Liew. In this dish, you stuff fish paste into different vessels. Then you fry them or cook them in your chosen broth. Please refer to this recipe here Today I have an update. I tried this combo a few times. I found I really like it. Good … Continue reading Yong Liew – Yong Tou Fo (Update)
Claypot Loh Shu Fun (Claypot Silver Needle Noodles) 瓦煲老鼠粉 with Salt Fish (Ham Yue) Ikan Masin Yesterday we had very light dinner so we all woke up a tad hungry this morning. I decided to cook this fast dish as I have everything on hand. So breakfast was within half an hour. Managed to cut … Continue reading Claypot Loh Shu Fun (Claypot Silver Needle Noodles) 瓦煲老鼠粉 with Salt Fish (Ham Yue) Ikan Masin
Posh Mee Rebus is what I am calling mine. I am going to show the steps in the simplest form. Over the last few decades of cooking I have become more cleverer at simplifying the method. Else it’s a failure in life right as no point getting older if not wiser. The joy of hubby … Continue reading Posh Mee Rebus simplified – Signatory Mine
