Recently, I am in love with sesame oil chicken (麻油鸡), a really homey and humble chicken dish that is both delicious and easy to make. It takes only a few ingredients to dish out sesame oil chicken, but the great taste complements steamed white rice so well that I can personally finish up a serving of this all by myself!…
Whenever I go home to Malaysia, I would always stuff myself crazy with all sorts of kuih (local sweet or savory cake). One of my favorite is or kuih, or yam cake made of yam (in the US, yam is referred as taro). I have never attempted making kuih in the US though. Today, I have invited a fellow Penangite…
A few weeks ago, I discovered a Malay food blog, Selera Malaysia. I love Malay food as much as I love my Penang hawker food (street food), Chinese, and Nyonya food. One of the signature Malay recipes is sambal tumis or sauteed sambal, which is the building block for many mouthwatering and appetizing Malay and Nyonya dishes. Please welcome Selera…
This is the first time I made pickled green chilies at home and was pleasantly surprised that it took only a jiffy and the chilies were ready practically overnight. Pickled green chili is a popular condiment that accompanies many Southeast Asian street food and Asian noodle dishes. The tartness from the rice vinegar and the pickled green chilies are best…
Eating Pleasure is one of the Malaysian food blogs I have been following silently for a long time. I drool over the delicious foods posted on Eating Pleasure—delicious home-made dishes, eating out, and simply gorgeous and mouthwatering food photography. Authored by Little Inbox, a wedding photograher, Eating Pleasure whets my virtual appetite, especially when I miss the foods from home….
Did you watch The Amazing Race Penang episode last night? Catch it here if you’d missed it. I haven’t been home to Penang since last June so I have been craving all sorts of Penang hawker/street food, including Penang Hokkien Char—a stir-fried noodles dish in a savory sauce and served with a dollop of sambal belacan at hawker centers. A…
A few weeks ago, when I made my yam rice (taro rice), I also prepared some clay pot yong tau foo (yong tow foo). I am an avid fan of yong tau foo (yong tow foo)—stuffed fish paste with okra, chili, egg plant, tofu, or tofu skin. I used my leftover tofu skin and okra for the stuffing. There is…
I get a lot of requests about roti canai or roti paratha recipe, and the techniques of flipping this so-called “flying bread” but I have no idea how to make it. Roti canai (roti paratha) originated from southern India, but was modified and made famous by the mamak (Muslim-Indian) hawkers in Malaysia and Singapore. In Malaysia, this crispy and buttery…
Yam or taro is a root vegetable that I love to eat. There are quite many ways to make yam (taro)—sweet as in Bubur Cha Cha, sweet yam paste (or nee), or savory as in Yam Rice. My late parents loved Yam Rice and I am glad that I’d acquired the liking for this dish. In my family, we almost…
If you read food blogs, I am sure you already know the fabulous food blog PigPig’s Corner authored by the lovely Ann and Jeff, a Malaysian couple based in the United Kingdom. Pig Pig’s Corner covers both recipes and also restaurant reviews; regardless of what they post, I am always drooling over their foods. This week, I started off the…
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