Bakkwa (also known as rougan) is the Chinese version of jerky, consisting of flattened pieces of dried meat seasoned with sugar, salt and spices. It is very popular among the Chinese community in Malaysia and Singapore, and although you can get it all year round, it is most commonly eaten during the Lunar New Year. We also prepare it differently here; ie cooking the meat … Continue reading Easy 4-Step Bakkwa Puffs
Walk into any kopitiam in Malaysia for breakfast, and chances are you’ll see at least one table with a plate of soft-boiled eggs, kaya and butter with toast, and a ceramic cup of teh tarik/kopi o. It’s such a ubiquitous thing for Malaysians that some might not even think of it as special (when foreigners ask what we eat for breakfast, most would probably say … Continue reading Soft Boiled Eggs: A Malaysian Breakfast Staple
As much as I love food, I’ve never been much of a cook. When I was younger, the kitchen was my mom’s domain (still is), and now that I’m older I just don’t have much interest in it. Since I live with family, making meals that I actually like (usually Western – pastas, pizza, steaks) is also difficult because I have to consider what my … Continue reading Noob Cook Makes Chicken Karaage – 100% Foolproof!
Hey good people! It’s Day 4 of the Restricted Movement Order in Malaysia. Things have been pretty uneventful in the house – been spending it working on stories, doing some part-time writing gigs, catching up on games (playing Shin Megami Tensei Devil Survivor rn) and sorting out some old photos. It’s difficult to keep away from negative news when my dad has been tuning in … Continue reading Stir-Fried Longevity Noodles
SO mum and I tinkered about the kitchen and made kaya. What is Kaya?It’s notoriously underrated, especially outside of Malaysia. Forget marmalade spread, apricot jam, strawberry and all that sht: Kaya and butter on toast is all you need. It’s basically coconut egg jam, sometimes flavoured with pandan, cooked to a thick, goopy paste. Looks like a hot mess but tastes heavenly! Traditionally, homemade … Continue reading Shortcut Kaya
I don’t cook very often, coz I replace my breakfast and dinner with shakes. Now that I’m running low on supplies, I have to think of alternatives to make, especially for dinner. While surfing for recipes, I came across a Classic Tomato Spaghetti dish by Jamie Oliver. The thing about surfing for recipes online is that they’re mostly written by Western chefs, and it’s hard … Continue reading Tomato Spaghetti ala Eris
I like to eat. Looking through my blog entries, that’s pretty obvious. But a love for food doesn’t always mean I know how to make it. Never having ventured into the kitchen much, I survived on mostly pasta/sauces and ham sandwiches the entire time I was studying overseas. If this was 60 years ago, in Chinese culture, I’d have been a spinster fo’ life. Lately … Continue reading Kitchenventures: Soy-Sauce Shrimp
Crepes are really versatile – they can be savoury or sweet, depending on what you put in them, and you can adjust how filling or light you want them to be! It’s not often that I get to prepare food at home, so when I had the weekend off mum and I decided to make some of these for lunch 🙂 Not ‘conventional’ by any … Continue reading Crepes and Hotpots