Stewed Nyonya Pork (Babi Chin)   Pork belly is one of my favourite cuts of meat. The flavours associated with them are tremendous, and they especially stand out in this Nyonya dish. A stewed dish of pork, preserved soy beans and fresh coriander roots, ‘Babi Chin’ is a pot of delight oozing with intense flavours. The key to this dish is- you guessed it, the cut of meat used! Pork belly is a must, and is what makes this dish live up to their sinful goodness. Stewing... Read More

Chicken Parmigiana One of the simplest, yet under made dishes in a home kitchen has got to be Chicken Parmigiana. A dish definitely made to please the crowd, be it old or young. Traditionally breadcrumbs used in Chicken Parmigiana were made from stale, old bread. The reason for using stale bread as a batter is because stale bread has less moisture, making it ideal when frying the chicken in hot oil. We have however found the perfect batter for Chicken Parmigiana using... Read More

Long Life Noodles (Mee Sua) With Chinese New Year around the corner, the Chinese are ready prepping their house to usher in the new year. Boxes of goodies such as biscuits, cakes and prawn crackers (keropok) are sure to be piling up in the pantry area, ready to serve visitors during this festive season. We are definitely preparing to welcome the year of the Snake with open arms...hisss! What I remember of Chinese New Year is an abundance of the colour red which symbolizes good fortune... Read More

Chicken Balls Tikka Masala   When you hear the words “Tikka Masala” you know you’re in for a spicy, Indian treat. Make the tastiest Tikka Masala dish with a twist of the norm, chicken balls. Be sure to cook enough rice to feed an army as we’re sure your guest will be spreading that tasty sauce around their plate of rice and digging in to it each spoonful after another to clear the entire plate and perhaps even taking a last lick of that sauce... Read More

Sweet and Sour Fish   Sweet and sour anything is undoubtedly one of the most popular orders in Chinese restaurants around the world. What’s not to love about it? The balance of flavours is incredible, the sweetness from the tomato ketchup contrasting beautifully with the sourness from the vinegar. Come to think of it, sourish flavours goes really well with fish, like how vinegar is usually added to the fried fish fillets in a fantastic serving of fish and chips. But then, considering that sour... Read More

Braised Fish in Sour Plum Sauce Food has the tendency of bringing me down memory lane, and that’s exactly what this dish does. I’m reminded of trips back to my hometown, Kuching, during the holidays where I would look forward to dinner on top of the wet market. If you’re scrunching your nose in distaste, do trust me when I say it’s not as horrid as it sounds. While the venue may sound uninviting, the divine, home-cooked food provides a healthy dose of satisfaction. I’m saying... Read More

Chicken Chop Chicken chop brings memories of eating out at the hawker store with my parents when I was much younger living in Kuching. It was like a little treat for me when I was rewarded with this simple, savoury dish...ahhh the simple things in life that kept the little girl in me happy. This particular chicken chop that I'm sharing with you today is simply easy to make! Some pondering and experiment in the kitchen has allowed me to come up... Read More

Asian Roasted Chicken   Bali has always been captivating in my eyes with their exotic smells, sights and flavours. It’s hard not to be mesmerised by all these, and I was quite in awe during my time there. Bali also served as inspiration for today’s dish, a little something I thought of during my trip to the island over Chinese New Year, where I was given an insight to traditional Balinese cuisine by the chef in our villa. Once I found out the key... Read More

Stewed Beef Brisket in Claypot   A mere whiff of the enticing aroma of this dish is enough to transport me to Hong Kong, the birthplace of this Cantonese dish. ‘Ngau Lam’ has never disappeared from my priority list of ‘must-have-foods’ when in Hong Kong, and if I happen to have this dish anywhere else, my mind is instantly flooded with taste bud-tingling memories of savouring its rich flavours by the busy streets of Hong Kong.  This dish is an example of how cheap ingredients can be... Read More

Cincaluk Omelette   Nyonya food fascinates me. The intricate fusion of Chinese and Malaysian flavours are very distinctive and easy on the palate. Most people tend to shy away from cooking Nyonya food, thinking that it is a difficult feat. The truth is Nyonya food is quite easy to dish up. And to prove it to you, let’s start with something simple, yet steeped in Nyonya flavours- ‘Cincaluk’ egg omelette. Made with eggs and the main flavouring- cincaluk, this dish is one that... Read More

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