“Kam Heong” is a signature Malaysian stir-fry style that is renowned for the fragrance imparted during the cooking process, hence the Cantonese term “Kam Heong (金香)”, which means “Golden Fragrance”. This one-of-a-kind style of stir-frying incorporates ingredients from Malay, Chinese, and Indian cooking to produce one of the most mouth-watering palate I have ever exposed my taste buds to. The…
A few weeks ago, when my friend Eat A Duck I Must came to shoot my cookbook promo video for me, I made her a killer pot of Penang Assam laksa. After she left, all the remaining spices had been sitting in my fridge in a dark corner—lemongrass, bird’s eye chilies, galangal, and lime juice. Last week, my market was…
I love soups of all sorts, especially Chinese soups. To the Chinese, soups are highly nourishing as each ingredient in the soup delivers a certain health (and beauty) benefit and promotes overall strengths to the body. Drinking soup is a huge part of the Chinese food culture, soup is often considered as “tonic” (補品). There are endless variations of soups…
My good friends Farina and Michael came over to visit last week and we made some Malaysian-style BBQ seafood, inspired by this popular hawker fare in Kuala Lumpur (KL), Malaysia. They are called Portuguese-style baked seafood. There is really nothing Portuguese about it but Malaysia do have some Portuguese descendants because Malacca was a Portuguese colony in the 16th century….
I haven’t been traveling for a while, well, not since my trips to China and Malaysia last June and Hawaii in last August. I miss traveling a lot, mostly, I miss eating local foods and exploring local cooking styles. It’s amazing to me that even with the same ingredients, different places have their own signature ways of preparing the ingredients….
A few weeks ago, I met Marc of No Recipes and Zen of Zen Can Cook in New York City. We had so much fun and shared deep conversations about food, blogging and our dreams over a delicious yakitori dinner. After I came back, Marc invited me to guest post on No Recipes and I gladly said yes as Marc was kind enough…
(Attend hands-on hot pot workshop in Los Angeles by Harris Salat, the author of Japanese Hot Pots. Classes are available on November 14-15, 2009. Click here to learn more.) Fall is in the air, even here in Southern California. Days are getting shorter and cooler. These past few days, the sky has been dull and wintry and this morning, it…
One early morning in January when I was home in Penang, my brother, sister, nephew, our maid and I set off to a clam-digging expedition in a little island off the coast of Penang. In less than two hours, we dug two buckets full of big, fat, and succulent fresh clams, after we got both our hands and feet wet,…
I used to dread egg drop soup (蛋花汤); I had countless bad, sticky, gooey egg drop soup made popular by American Chinese restaurants here in the US. When I was a poor and starving graduate student in the Midwest, I ate too much crappy Chinese buffets or lunch specials with endless supply of MSG-loaded egg drop soup. I was not…
Approximate to where I work, there is this charming little Italian restaurant–Trattoria Amici–with a very friendly hostess that serves some of the best Linguine alle Vongole I’d ever tasted.(The best one is here.) My good friend E and I chanced upon Trattoria Amici not too long ago, when our Japanese counterparts were in town. Looking at the many choices on…
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