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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 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... -
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... -
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. ... -
Pak chan soup is known as “ladies’ soup” because it helps balance the menstrual cycle and offers relief from PMS. O nce a girl reaches pu... -
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. ... -
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 ... -
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...
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