Once in a while I have a hankering to boil this soup. It brings me down memory lane when my father would take us to this restaurant in the middle of Pandungan Roak, Kuching, Sarawak. No matter what dishes the parents ordered, there will always be this soup. I guess it is because we, the … Continue reading Sweetcorn kennels, meat balls and liver soup
The weather has been pants this last week. I have just taken into the house my baby okra plants as it has been quite cold and they are still not quite strong enough yet. It has been drizzling on and off the whole week but today is the worst! All day drizzling with the temperature … Continue reading Glutinous rice moonshine chicken
Every year since I first came to UK two decades ago I have been wrapping these bamboo leaves dumplings. Decades ago it was very simple as I lived in Devon, out in the sticks where ingredients are not easy to come by like nowadays. My very British husband can eat these for breakfast, lunch and … Continue reading The celebration of Zong Zi Rice Dumpling 肉粽子 Festival -2019
Kacangma or Motherwort Chicken (益母草姜酒鸡）a dish unique to Sarawak or so I thought when I was much younger. However I have since found that this herbs, Motherwort (益母草) is a herb that is NOT only indigenous to Sarawak but have been used in traditional medicine for centuries in China, Greece and North America. I consider … Continue reading Kacangma or Motherwort Chicken
Asam Laksa can happen in Hertfordshire, England. A couple of decades ago I I was missing Asam Laksa so much but it was near impossible to find all the ingredients here. I was ‘importing’ my stash every time I balik kampung 😀 My stash included torch ginger (bunga kantan), polygonum odoratum (daun kesum) and calamansi … Continue reading Asam Laksa
Sarawak Laksa – a dish I cook a few times a year when I feel the urge and when I really, really miss the taste and when I feel a bit hardworking. I always ended up slurping a big bowl of the broth though. I am quite particular when cooking Sarawak Laksa. I will buy … Continue reading Sarawak Laksa
Today is Shrove Tuesday. The word shrove is a form of the English word shrive, which means to obtain absolution for one’s sins by way of Confession and doing penance. Thus Shrove Tuesday was named after the custom of Christians to be “shriven” before the start of Lent. We eat pancakes on Shrove Tuesday in the UK. Shrove Tuesday is the day before … Continue reading Apam Balik
The weather have been absolutely glorious and I have decided to fry chicken for my boy lollipop as I have not make my double dipped twice fried crispy chicken for him for a long time. He always insisted that he preferred my fried chicken to the well known chain ones but I only fry for … Continue reading Double dipped, twice fried crispy chicken
I have been wanting to eat this for a long time. Especially the burnt bits at the bottom. Finally make it with the lap mei (assorted waxed meats my sister-in-law sent me all the way from Malaysia. Craving satisfied. Because I do not have a big enough clay pot I made it with my Circulon … Continue reading Lap Mei Fan Preserved (Waxed) Meat Rice 臘味飯
Black Sweet Vinegar Pork Trotter is such a traditional Chinese dish. In the olden days this dish is often cooked as a confinement food after giving birth. The Chinese believes that this dish would ‘get rid of wind’ and is good for ladies post natal immunity after giving birth. However it is now a very … Continue reading Black Sweet Vinegar Pork Trotter 姜醋猪脚
