First of all, I would like to thank you for your support in reading my posts. Thank you, thank you. Secondly, I want to let you know that I will be on vacation for the next 2 weeks so no cooking at all. Will start again in the new year. I would like to take this opportunity to wish you all A Very Merry Christmas and Happy New Year.
Aunty Celia
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Malaysia is truly a food paradise not only for the various types of cooked food but also for the great variety of green vegetables, herbs ... -
This soup is not very popular with children because of the bitter taste but the bitter taste can be reduced by adding a salty ingredient ... -
This fish is very sweet and is so crunchy when deep fried. Another way to cook it is with taucu (bean paste) which goes very well with pl... -
Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ... -
This is a super easy stir-fried vegetable which will become little bit sticky when cooked and some people don’t like the slimy texture bu... -
It was my fruit seller who introduced this soup to me and it is actually quite delicious. The soursop also known as prickly custard appl... -
White pomfret is best eaten steamed rather than fried unless it is the very small variety. Steaming is also the best way to enjoy the nat... -
According to Shanghainese the traditional and correct way to eat hairy crab is to steam it so that you can enjoy the succulent taste of t... -
I like to cook herbal soups once or twice a month because they help to strengthen the immune system, boost energy, balance hormones and ... -
Have you ever tried pea shoots ? Just stir fry with garlic and you have a delicious side dish with steamed rice. I tend to fry it a litt...
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