Spicy Fruit and Vegetable Salad (Rojak)   If this is your first encounter with this Spicy Fruit and Vegetable Salad, also known to all as Rojak, it is my duty as a food enthusiast to give you a few friendly advices. Firstly, DO NOT let the colour of the sauce prevent you from trying this out. You know when they say ‘never judge a book by its cover’? Well, I say ‘never judge food by their appearance’. Secondly, once you have had your taste of this dish,... Read More

Indonesian Vegetables in Coconut Curry (Sayur Lodeh)   Now, I’ll agree that it’s not always easy to eat vegetables. Personally, I’ve never really had much trouble with them as I loved my greens, even as a kid. But I guess there must be a reason why most kids end up with a tear-stricken face when they spot anything resembling vegetables on their plates. So here’s one of many ways to make vegetables perfectly delightful. Sayur lodeh is a popular Indonesian dish that has been given a very warm welcome... Read More

Sambal Eggplant   As a Malaysian, I must say I have acquired a taste for all things spicy. Sambals are now a more common feature in my meals, and the sight of the red-hot chilli loaded gravy is quite an appetizing vision for me. Just writing about it kick-starts my craving for sambal! Eggplants, also known as aubergines, melongene, brinjal, guinea and squash in different parts of the world is a purplish, almost black vegetable that is native to India. Available in a variety... Read More

Roasted Duck Sang Choy Bow   I recently had the pleasure of indulging in some very tasty Roasted Duck in Perth. There was one problem though- my family and I didn’t manage to finish it, and now I’ve got leftovers. Taking the saying ‘waste not, want not’ truly to heart, I decided to make this dish. Sang Choy Bow with Roasted Duck? Leftovers have never tasted this good! The filling for this dish can be made with practically anything you have in hand. Along with some onions,... Read More

Nyonya Curry Vegetables (Vegetable Masak Lemak) I’ve always been fascinated by the infusion of different cultures in Nyonya dishes. Somehow, the marriage of Malay and Chinese cooking never seems to go wrong, and every Nyonya dish I try only makes that statement more and more true. This dish is a typical nyonya style of cooking- masak lemak. It makes use of the rich, creamy properties of coconut milk, creating a gravy that is concentrated with the flavours of the accompanying ingredients and making it one hell... Read More

3 Egg Vegetable   As you may have guessed from the name of this dish, it is a beautiful combination of spinach and three different types of eggs to be precise: chicken egg, century egg and salted duck egg. I’m sure you’re familiar with chicken egg, but century egg? Also known commonly as hundred-year egg, or alkalized egg, this preserved egg is a Chinese delicacy possessing a fascinating blend of colours and flavour. Chicken, duck or quail eggs are preserved in  a mixture of clay,... Read More

Thai Glasssnoodle Salad (Yum Woon Sen)   Whether it’s during summer or just a random hot day, nothing beats the refreshing chillness of cold salad. Just for that moment, you get to savour the difference between the temperature of the heat surrounding you and the coolness of the lip-smacking salad making its way down your throat. Contrasting with that we’ve got the little spicy surprise in the midst of all the cool ingredients, making it a summer must-have! One ingredient in this salad that needs some attention is... Read More

Szechuan Snake Beans with Minced Chicken   Snake Beans, also known as Chinese Long Beans are green coloured elongated beans. They have a slightly sweet taste, and a crunchiness that adds texture to the dish it is included in. When cut, they have a fresh but subtle smell. To buy the snake beans, always look for flexible but firm, brightly coloured ones. The darker ones are usually quite old. Also ensure that there are no blemishes on them-they should be smooth and evenly coloured. Snake beans should... Read More

Indonesian Salad (Gado Gado)   Gado Gado has simply got to be one of Indonesia’s best contribution to the culinary world. This superior-tasting dish is a combination of simple ingredients put together in a simple manner, yet yielding extraordinarily wonderful results. Gado gado consists of an assortment of lightly blanched vegetables such as cabbage, ‘kang kung’ (Water Spinach), bean sprouts, string beans, boiled potatoes, lightly fried tofu, peeled and sliced boiled eggs, fresh cucumbers and lettuce, tofu, tempeh (an Indonesian traditional fermented soy product with... Read More

Chinese New Year Salad (Yee Sang)   Every single time I’m armed with a piece of chopsticks, tossing yee sang into the air and shouting “Loh Hei” at the top of my voice, there’s always a small, childish part of me that can’t help but laugh with absolute glee. “I’m playing with food!!” Tossing yee sang is a traditional practice during Chinese New Year dinners, and it is one seeped with centuries of culture and tradition. This action is believed to be a symbol of abundance, prosperity... Read More

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