Creamy Full Fat Mushroom Soup. Not with chicken stock and not with crème fraîche. My Creamy Full Fat Mushroom Soup is made from double cream and full fat milk. I make this maybe twice a year and when I do I like to make it full fat. No diet stuff and the family always laughingly … Continue reading Creamy Full Fat Mushroom Soup
I bought 2 corn fed chickens on Saturday and they have been giving me sleepless nights, wondering what to do with them. Hubby requested for Cantonese roast chicken so I marinated one for Friday. However I felt like frying today so I woke up at the crack of dawn. Washed the chicken with salt, rinsed … Continue reading Crispy Sesame Chicken
Szechuan style Sweet & Sour sauce with crispy pork slices. Sweet & sour sauce can be said to be one of the top 3 favourite sauces among the British population with sweet sour chicken being one of the most ordered food from Chinese take away shops. The Cantonese or Hong Kong sweet and sour chicken, … Continue reading Szechuan style Sweet & Sour Pork – Special
Both the husband and I love this Kuih Seri Muka. There is just something about glutinous rice, be it cooked sweet or savoury, something special. It is heart warming and comforting to me and I am just lucky the British hubby loves it too. Kuih Seri Muka is one of our favourite. I have been … Continue reading Kuih Seri Muka – Special
Claypot Kung Bao Boozy Frog Legs. Kung Bao also transcribed as Gong Pao or Kung Po, is a spicy stir-fry Chinese dish made with chicken, peanuts, vegetables, and chilli peppers. This is a classic dish in Szechuan cuisine originated in the Szechuan province of south-western China and includes Szechuan peppercorns. Although the Kung Pao dishes is found throughout China, there are regional variations that are typically less spicy than the Szechuan … Continue reading Claypot Kung Bao Boozy Frog Legs (砂煲宫保田鸡) – Special
Panna cotta special – Grenadine & champagne with strawberry & raspberries + a mint leaf. The bottom layer is coconut milk + condensed milk. The top layer is grenadine & champagne with strawberries and raspberries and served with freshly shredded coconut. Continue reading Panna cotta special
Gyoza? Jiaozi? (餃子). The original Japanese or Chinese dumplings or even pot stickers in America? I once made Malaysian currypuffs for hubby’s work as they were having a training day by a gentlemen from the US. He took one look at my currypuffs and pronounced ‘I love these pot stickers’ Needless to say hubby had fun informing him otherwise. These dumplings … Continue reading Gyoza 餃子 – Special
And so the journey of the torch ginger Bunga Kantan continues. This time it is bitter gourd or peria in local Malaysian dialect. I can eat this alone like salads. It’s very nice with lettuce serve like lettuce wraps. Continue reading Kerabu Peria salads – Special
Last Saturday a few of us met up for a get together to celebrate the Malaysian Carnival at https://www.brickendonbury.co.uk/view-blog/merdeka-malaysian-carnival-23rd-september-2017-9/ It was a fun chin wag alongside plenty of food. A friend gave me a very fresh packet of curry leaves and I’ve been thinking of ways to celebrate them. It is not that easy to get such fresh … Continue reading Spicy, Sour & Crispy Pork Belly in Belacan, Asam and Curry leaves – Special
Torch Ginger Flower Chicken cooked with belacan aka shrimp paste – Sambal Belacan Ayam Bunga Kantan. For reason unknown I love torch ginger, the smell, the taste, it’s fragrance, I just love them. When I got 2 huge jars from a friend who came back to UK from Malaysia I happily spent days thinking how to make … Continue reading Torch Ginger Flower Chicken cooked with shrimp paste – Special
