Sunday, November 8, 2015
Friday, November 6, 2015
Thursday, November 5, 2015
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
Sunday, October 25, 2015
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
Tuesday, October 20, 2015
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
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!