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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... -
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 ... -
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... -
Most of my friends tell me that nobody wants to eat the ribs used to cook soup and they end up throwing the ribs away. My solution is ... -
Most of the small children that I looked after in my child care centre love eating vegetables which are crunchy. As I grow older I find t... -
Fish soup is so healthy for the bones especially for small children and elderly folks at home. You can add any ingredients and I like tof... -
This is a very common dish in my hometown (Port Klang) among Hokkien people although I read somewhere that it is a Hakka dish. I rememb... -
Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ... -
Most people cook either sambal prawn or sambal sotong. I decided to combine the prawns and sotong since it uses the same sambal paste and ...
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