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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. ... -
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... -
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... -
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... -
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... -
Sengkuang is the main ingredient for popiah, pie tee and vegetarian puffs. It remains crunchy and juicy no matter how long you cook it. ... -
This is another one of my quickie soups. You can use any ingredients with this vegetable. Sometimes I use fish balls instead of tofu. ... -
According to Shanghainese the traditional and correct way to eat hairy crab is to steam it so that you can enjoy the succulent taste of t...
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