Contrary to popular belief, cooking Bak Kut Teh is really a very simple thing. It is an easy one-pot-of-goodness which you can do at home with the minimum of fuss. Loosely translated, it means "Meat Ribs Tea"... a herbal soupy concoction of meats.All you need is packet of the Bak Kut Teh herbs - there are many brands available in the market. The taste may vary from brand to brand, from mild to the very pungent. There are instructions on the packet as to how much meat and water to use - … [Read more...]
Archives for August 2008
Home-cooked Curry Laksa
Weekends are great for home-cooked Noodles because you can eat it the whole day long, as we Malaysians love our noodles. It's also good fun to choose the noodles and condiments you prefer and you can also vary the amount - yes, more of this and more of that, haha!Curry Laksa is a firm favourite with my family and one weekend not too long ago, I cooked this for our Sunday brunch.Let's start with the all-important curry...Ingredients:Blend all these together: 200g shallots 50g dried chillies (add … [Read more...]
Cordyceps
Cordyceps - a parasitic fungi, is a precious ingredient in Chinese traditional medicine. Popularly known as the Chinese caterpillar fungus ("thoong choong choe"), it is well known to support liver, kidney, heart, and immune system functions. It also appears to act as an antioxidant in the body, protecting it from free radical damage. It helps to improve lung functions and increase energy levels.Having suffered a bout of near-bronchitis coughing the past couple of weeks, I was advised to get … [Read more...]
Sambal Belacan Ladies Finger
My family is truly a Ladies Fingers or Okra fan!You would note that a few of my recent cooking posts featured this vegetable. Whenever I go to the market during weekends, I would usually buy Ladies Fingers because it's such a versatile vegetable - you can steam it, curry it or just stir-fry it.PabloPabla's recipe for Sambal Belacan Ladies Fingers came in handy. As I had some of this from my last marketing trip, I decided to try out this recipe.This was the result:As this is also LL's favourite … [Read more...]
Asam Ikan Kembong
On a cool wet evening, what better dish to rev up the appetite and keep one warm than something hot, sour and spicy? Checking through my fridge and larder, I found some ingredients that would be just perfect for the Asam Ikan Kembong recipe which I had come across earlier in PabloPabla's blog. Please check out the full details of this simple but delicious recipe.For the Spicy Paste, just blend/pound together these ingredients:These are the vegetables to be added in:For the asam (sour) flavour, … [Read more...]
Dim Sum at Imperial China
Tai Thong Imperial China3rd Floor Jaya SquareSubang JayaTel: 03-5636 1266Part of the Tai Thong Group, this restaurant offers mainly Cantonese fare in a comfortable setting. As you step into the cream, beige and brown environment, you are greeted with this deco:Lush drapes float across the ceiling in a cluster of chandeliers...One side of the wall has this chinese motif wooden plaques adorning it and they have a few tables there with some comfy divan-like sofas - perfect for lounging in, … [Read more...]
The Star featured my blog!
Last Sunday (17 August 2008), the Star featured a post from my blog. It was entitled "Scrumptious Seafood" and it was referring to the review I did on Hai Peng Seafood Restaurant.They did edit my post a bit, to fit in to their format, I guess. To read my original post, click Here.Thanks, The Star - for giving some publicity to my blog, even though you think I'm a guy, hehe! … [Read more...]
Stuffed Ikan Cencaru
Photo courtesy of WikipediaIkan Cencaru or Torpedo Scad (or more commonly known as Hard Tail Scad) is a common fish found in Malaysian markets. One of the most popular ways of cooking this fish is to stuff it with chilli sambal and fry it.For the Sambal, what you need are Red Chillies, Chilli Padi, Shallots and Belacan. Pound all these together with a teaspoon of salt.Make a deep slit at the back of the fish right towards the stomach. Stuff the sambal into this opening. Don't forget to rub … [Read more...]
Noodles in 3JC
Restoran 3JCF238 1st Floor One UtamaBandar Utama47800 Petaling JayaThis little noodle outlet is tucked away in the old wing of 1 Utama and although it's not on the main thoroughfare, it's pretty popular among lunch goers here.They specialize in Pork Noodles, although they do have other choices like Seafood Curry, porridge and also vegetarian noodles.For a quick lunch fix, I usually go for their Lunch Set. For RM11, you get a Green Tea and the following:Noodles with Minced Pork: I usually order … [Read more...]
Easy Peasy Porridge
With the weather so hot and humid and I being under the weather the past few days, porridge seems to be the best food option for me.I like a simple pork porridge which can be easily prepared at home. What you need are:1 small cup rice2 litres water1 2" length pc of ginger100g dried oystersBoil all the above for about 1 hrMeanwhile, marinate pork fillet slices with salt, pepper, soya sauce, sesame oil and chinese wine. When the porridge is done, put in the pork fillet, stir for a few minutes … [Read more...]
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