One of the things that I miss most about Malaysia is the availability of various kinds of little fishes in the market; little fishes that I grew up eating, little fishes that need no special recipes, little fishes that taste like heaven when deep-fried with just a little salt and turmeric powder or tamarind, little fishes that are so crispy…
(Chinese recipes, prepare authentic Chinese food now!) I love shrimp, so much so that I eat shrimp almost every day–in my stir-fry’s, noodles, take-outs, fried rice, curries, etc. Shrimp is the easiest seafood to find and widely available. Plus, unlike common beliefs, they are not too expensive, if you know where to buy them. For me, the frozen 5 lb….
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…
(Chinese recipes, prepare authentic Chinese food now!) Last week, when I was atAppetite for China, Diana’s post about her trip to Hong Kong and her bowl of divine wontop soup had me gawked at my computer and then drooled all over my keyboard. A bowl of sinfully plump shimp wontons swimming in supreme stock, whispering “eat me eat me” in…
Sambal Udang or prawn sambal is a very popular Malaysian dish and there are many different recipes available. The one I love the most is my late mother’s sambal udang recipe, a very simple prawn sambal dish that I will share with you all one day. My second favorite will have to be my friend Salt and Turmeric‘s authentic Malay…
(Chinese recipes, prepare authentic Chinese food now!) When it comes to Chinese vegetables, simple is best. There is really no need for a complicated recipe for vegetables. The key to success with Chinese greens is freshness–you want to just barely cook them, and with the most basic ingredients. That was exactly what I did with these bok choy mui (菜苗)…
A few months ago, I made some satay peanut sauce from scratch, remember? I made so much that I still have the leftover, contained in a small bottle, silently and sadly sitting at an obscure dark corner in the fridge. I’ve almost forgotten about it until I cleaned my fridge the other day. The thing about satay peanut sauce is…
I am back to the normal posting cycle and most importantly, the comfort of my home. Let’s just say that I am just very happy to be home, so much so that I was practically lying there on my bed and couch for the whole weekend–doing nothing and consuming only Indomie instant noodles but still feeling utterly happy. Happiness lies…
I haven’t been dishing out too many home-cooked foods lately, as you all know, I was busy with Menu for Hope 4. The campaign ended with a whopping US$82,611.00 raised, so this means that I am back to my regular posting schedule and will be serving up even more scrumptious and mouthwatering food content for your reading and viewing pleasure. Today,…
Today, I am presenting a shrimp dish–fried shrimp balls. Don’t you think these shrimp balls look oh-so-adorable with their fringy outfit? This dish is inspired by my favorite restaurant in San Francisco–Ton Kiang, a Chinese restaurant that I absolutely love and strongly recommend. (I heard Robin Williams is a regular there!) Ton Kiang serves the best fried shrimp balls in…
A dream comes true. I met Anthony Bourdain of No Reservations, who was shooting an episode in Penang. More people will discover Penang soon!
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