Sugarcane Shrimp (Chao Tom) pictures (1 of 4)
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I’d never tried Vietnamese food before I came to the United States. There was no Vietnamese restaurant in my hometown and Vietnamese cuisine had never crossed my mind. Then, Thai food was the only exotic food I knew.
I first tasted Vietnamese food when I was attending graduate school in the Midwest. Stuck in the middle-of-no-where AKA Fargoland, Vietnamese food was a treat to my taste buds. I loved the familiar southeast Asian flavors: the noodle dishes, the steaming hot pho, the rice plates, the fresh bean sprouts, herbs, mint leaves, and oh yeah, fish sauce. Vietnamese food reminded me of the tastes of home–well, not quite, but they were close. It was comfort food back then and I gradually fell in love with Vietnamese cuisine…
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Nyonya Kuih Pie Tee pictures (1 of 6)
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Since I am in the business of selling Nyonya Kuih Pie Tee molds (email me to inquire about the mold), I thought I would provide a Nyonya kuih pie tee step-by-step cooking guide.
Making Nyonya Kuih Pie Tee is a two-step process:
1) the making of the cases/shells, and
2) the preparation of the filling and toppings.
Now, please click on my step-by-step picture guide to making Nyonya Kuih Pie Tee below.
Heat up your Pie Tee mold in a pot of oil. Make sure the oil covers the top of the mold. The Pie Tee mold should be just hot enough... pictures (1 of 11)
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I wanted to warn you that the cooking process is long (read: it will take up to 3 hours to make them); it also takes lots of patience, especially if you are a first-timer. But, when you pop one of these “top hats” or Nyonya kuih pie tee in your mouth, all your efforts will be wholly justified, I assure you.
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Apologies for being so unresponsive to your comments and the lack of posting. I am on the road for two weeks and will be heading back soon.
However, I wanted to share with you a new summer recipe–pandan chicken or fried chicken wrapped with screwpine leaves. Screwpine leaves or pandan leaves are commonly used in Malaysia [...]
I am writing this from Beijing (yes, Beijing again!). The local time is 10:30 AM and the sky is grey and very overcast (or is it pollution?).
Back in the United States, summer is in full bloom now. The sun is scorching hot, all flowers blossom, young senoritas are strutting their stuff in short shorts, but [...]
Tau Hu Ky, or fried shrimp wrapped with bean curd skin is a must-have appetizer for me whenever I go to Vietnamese restaurants. The reasons are very obvious:
1) I love bean curd products, especially bean curd skins;
2) I live to eat shrimp (check my recipe index and you will know what I mean);
3) Bean curd [...]
I made these mini Portuguese egg tarts for a birthday party a couple of days ago and I just have to share the pictures above with you because they are simply too cute. Somehow the mini egg tarts tasted even better than the regular ones I made months ago. I am also entering this to [...]
My current food crush on Japanese food continues with yakitori, or Japanese grilled chicken skewers. If you have tried yakitori before, chances are you have tasted these legendary grilled chicken meat balls.
Known as Tsukune in Japanese, I am nuts for yakitori. They are juicy, yummy, and definitely my favorite and a must-have item at yakitori [...]
I am finally back after spending 3 weeks in Asia. As I walked into my house, I couldn’t help but noticing my lonely kitchen. She was a little dusty and sad. All my pots, pans, utensils, and kitchen appliances were buried deep inside my cabinets. My kitchen needs a little action and activities; she needs [...]
