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 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... -
I use fresh Cordyceps militaris for this soup because it is cheaper than the dried cordyceps from the herbalist shops. In fact, a study s... -
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... -
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... -
Mung bean sprouts are crunchy and delicious when lightly stir fried. You can just flavour it with garlic and soy sauce or add other ingred... -
After eating so much rich food during the Christmas and New Year holidays it is time to have some non-fattening food. Nasi ulam is the eq... -
In South East Asian cuisine, we tend to use dried anchovies rather than the pickled ones. They are normally fried in oil until crispy an... -
Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ... -
Let’s start the New Year with something sweet and what better dish than a bowl of black glutinous rice tong sui. I like to add extra ingr...
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