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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... -
Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ... -
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 ... -
The first time I had fried tang hoon was in the 80s and it was fried with small thin shelled lala which was absolutely delicious. I tried... -
Last week, I suddenly had a craving for stir fried green chillies which I have not eaten for a very long time so I decided to pamper myse... -
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... -
Pork knuckle in black vinegar is a traditional Cantonese confinement dish for newly delivered mothers to help them recover from the stre... -
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... -
Mui chye is preserved mustard greens. There are 2 types of mui chye. Salted and sweetened. It is best to combine the 2 for maximum tast...
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