Call me a clam predator or clamoholic, I love clams and can’t get enough of these little shelled mollusks. Clams are extremely juicy, flavorful, and a versatile ingredient. There are so many ways you can consume them: steamed, fried, stir-fried, boiled, baked, soup, or raw (like the Japanese do). For me, I always love my clams stir-fried–a little bit of…
This post has been updated with new photos. Indian mee goreng is the Malaysian version of fried yellow noodles. This “Indian” version is sold by Indian-Malaysian hawkers—a great street food noodle dish that is sure to stir up your appetite. It’s been a busy week and I haven’t had much time to cook. However, food is food; you have to…
Blamed it on either my Nyonya heritage or my own disturbingly distinct palate, but I have a penchant for what other people would classify as stinky foods. Stinky as in salted fish, Chinese cheese, belacan, and yes, fermented shrimp. My neighbors go out to eat when I prepare this last dish. Locally known as Cincaluk, it usually comes packaged in…
While I had planned to share every single meal of my Penang culinary adventure with you, alas, my initiative and enthusiasm has been dampened by one unsurmontible obstacle: the painfully slow dial-up connection at my parents’ home…
Pictures of some of the scrumptious hawker foods and snacks I have been eating in Penang. Some street foods / hawker foods are inherently not photogenic, so I will save them for future narrations and postings.
As a newbie food blogger, I am two steps behind when it comes to the hot happenings in the food blogosphere. About a week ago I requested Passionate Eater to tag me for “Five Things to Eat Before You Die” started by Traveler’s Lunch Box — not knowing exactly what it meant by “tagging” (According to the rules of the…
My favorite Malaysian snack is Roti Canai, which you already know if you have read my thoughts about this fluffy, crispy, and flaky dish here. While I love dipping my Roti Canai in curry sauce, I also like it sweet — so sometimes I pour some sugar on my Roti Canai and eat it Indian-style (which is to say with…
Fresh Okras (or Lady’s Fingers as these hairy and sticky vegetables are often called in Malaysia) plus shrimp and sambal equal to sambal okra. Wait a minute—I wish cooking Malaysian-style Lady’s Fingers were as easy as 1 + 1 = 2, but nothing prepared fresh is ever that simple (if it was, you wouldn’t need food blogs like mine!). Granted…
I confess, I once did not cook curry chicken or kari ayam well. My curry chicken was always too watery, had too much curry powder, or was too loaded with coconut milk. Despite numerous attempts and countless trials and errors, it just never tasted right—frustrating me to no end. Argh. I eventually gave up trying…quietly accepting defeat and the brutal…
Certain dishes include 3 parts nostalgia in the recipe. This is one of those meals; it brings back lots of childhood memories to me–um, all of them bitter and resentful. I did not appreciate this dish as a child – not because it didn’t taste good or because the stinky smell of salted fish was overpowering–but because I was one…
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