Google+ Followers

Sunday, November 8, 2015

Ginger Spring Onion Turkey Stir-fry (薑蔥火雞片)

I saw this very nice turkey thigh on sales at Wholefood last week, so I bought a box to make this very tasty Ginger Spring Onion Turkey Stir fry, you could use the same method to prepare chicken, pork, beef and fish.

Friday, November 6, 2015

Claypot Ginger Chicken

It is getting colder by the day, so I decided to make something gingerly to warmth up the body. It is also a very simple one pot dish that could be serve with steamed rice.

Thursday, November 5, 2015

Penang Char Kuey Teow

CKT a.k.a Chat Kuey Teow is notably the most famous street food in Malaysia/Penang. It is a dish that one must try visiting Malaysia and Penang. It is also a dish that almost all Malaysian overseas missed!

With a good cast iron wok, fresh ingredients and the "secret sauce", you can replicate this yummy dish at home under 5 minutes!

Just try to make 1-2 plates at a time, when it comes to making Char Kuey Teow, the more isn't always the merrier! Making smaller portion allows the flat noodle to be heated evenly and more "Wok Hei" (literally translated as "Breath of Wok" ) or the taste of charred could be added into the flavor of the dish!

Thursday, October 29, 2015

Roti Jala (Malaysian Crepe)

Roti Jala is traditionally eaten with Mutton or Beef curry, I made this Malaysian net crepe to go with my Mamak Mutton Curry.

I do not have the mould to make this Roti Jala, so I made one using a disposable cup, and it works just fine!

Sunday, October 25, 2015

Homemade Red Wine - As easy as I can recipe

We visited a Korean Farm last year when mom and my brother visited the States. The farm had very good wine grapes on sale, so I bought 5 lbs to try making red wine with my brother.

Though I did harvest the wine after 21 days. It was bottled and kept for 1 year before tasting.

Since I am just making it for fun and mainly to satisfied my curiosity, I didn't go too technical with my approach, neither did I invested in any expensive tools. I just took extra care to make sure the utensils and glass jar are sanitized and super clean.

Wednesday, October 21, 2015

Claypot Chicken Rice (瓦煲雞飯)

This claypot rice used to be my dinner choice when I was working in KL, I like it with a bowl of soup. It almost always instantly brought me back to memory lane.

Tuesday, October 20, 2015

The making of Crispy Pork Lard (Chu Yao Zha/猪油渣)

I wanted to make the good old Stir Fried Hokkian Mee (Dai Lok Mee) for the longest of time. What really puts the plan off was this particular ingredient --- Chu Yao Zha (Crispy Pork Lard).

The adding of this crispy pork lard over to the final product is so crucial that I personally think it is the heart and soul to a good plate of Stir Fried Hokkian Mee!

I finally found pork fat in the local Chinese supermarket and manage to make this pork lard. You bet that Hokkian Mee will be soon to be in sight.

Sunday, October 18, 2015

Khasta Kachori With Kadhi -- The Rajasthani Style

On our last visit to my husband's hometown in Rajasthani, India. My father in law brought this super delicious puffed pastry from the renowned local stall for us to have as breakfast.

Hubby and I fell in love with this pastry right away, it tasted even better being dipped in the spicy Rajasthani curry -- Kadhi.

We had it almost daily during our two weeks stay! Yupp, that is how tasty it is!

Related Posts Plugin for WordPress, Blogger...