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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 ... -
Mani cai (pucuk manis) is commonly used in pan mee but it is also delicious fried with eggs or cooked the nyonya way in coconut milk. ... -
The 3 year old in my house loves this soup. She calls the white fungus “jelly fish” and the quail eggs “baby eggs”. She can finish a whol... -
Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ... -
Whenever we talk about stingray or ikan pari as I know it, we immediately think of ikan bakar which is grilled stingray topped with samba... -
Green dragon vegetable from Cameron Highlands, Malaysia is becoming more and more popular in Chinese restaurants. It is often stir fried ... -
Today I am using canned braised peanuts instead of raw ones because I don’t want to stock up on raw peanuts since we are moving to Taiwan ... -
Celery is what I call a love or hate it vegetable because of its slightly pungent taste. Some people add meat into this dish but we love ... -
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... -
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...
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