Ma Poh Tofu   I have to admit, I have a soft spot for tofu. It all started when I was a young girl and my Grandma told me that eating tofu would give me skin as smooth and beautiful as Snow White’s. You could say I was hooked from that day on. As I got older (and wiser), I realised that this was quite an exaggeration, but that in no way diminished my love for tofu.   I guess Grandma did have a point though. Read More

Waxed Meat and Rice in Claypot   This dish, is popular in Chinese restaurants during the Chinese New Year season. After countless times eating this heavenly delight at restaurants, I decided to give it a go in my kitchen.   The use of claypot in cooking is quite familiar among the Chinese people, and though it may seem quite daunting, cooking with claypot is quite easy, as long you stick to a few tricks. One thing I learnt after many trial and error in the kitchen is to Read More

Steamed Fish with crunchy fried garlic Fish is a definite must-have during Chinese New Year dinners.”Yu”, as it is known among the Chinese, sounds like the word for ‘wish’ and ‘abundance’, and hence serving fish at the end of the New Year’s Eve meal symbolizes a wish for abundance in the coming year. The fish is normally served with its head and tail still intact as this is symbolic of a good beginning as well as a great ending for the next year. What I love most Read More

Fried Glass Noodles with Dried Prawns     Like most other types of noodles, this is one dish you can definitely whip up using practically anything and still yield amazing results. Its minimal flavouring allows the ingredients to season it according to your liking. All your proteins, fiber, carbohydrates and fat in a single meal dish, which really saves you a lot of time and hassle as you do not have to prepare any other dishes to go along with it. Glass noodles (also known as cellophane noodles) are Read More

	Teriyaki Chicken Teriyaki sauce from the bottle? No, I prefer it homemade. This is probably one of the easiest sauce to make at home, on a lazy day or in fact any other day. The key to making this sauce is to ensure its end product is of a rich, thick, glossy texture.   Read More

Chicken Teriyaki Sushi   If there’s one thing I admire about Japanese food (besides their exceptional taste), it has to be their beautiful presentation. It makes me want to take a minute and appreciate their delicate arrangements before I proceed to savouring their delicious flavours. Really, that’s the only way to do them justice. Thanks to my fascination of beautifully prepared sushi in Japanese restaurants, I have made it my goal to do the same with my homemade teriyaki chicken sushi- beautifully presented, excellently Read More

Fried Flat noodle (Char Kueh Tiaw) Everyone has their own guilty pleasure, and so do I. Ok, it’s a little oily. And not so skimpy in the calorie department. And..and..and…delicious! Char Kway Tiaw, as they’re also known, are a common sight in most hawker stalls, especially in the island of all glorious food, Penang. The ever-increasing fan base of this dish has prompted even restaurants to offer them. So what is it really about this dish that has people swooning over them, not minding the long, Read More

Sauces for Chicken Rice     There are dishes that can be enjoyed without the help of additional sauces or dips, and then there are those which should never, ever be consumed without the presence of other concoctions. Chicken rice is one example of a dish you should never have without the presence of its signature gingery-garlicky-spicy-magic in your mouth. If you have ever wondered how it is possible for a dish to be handicapped, then go ahead and have you plate of chicken rice without Read More

Claypot Short Rice Noodles (Loh Shu Fan)   Claypot Loh Shu Fun is a famous dish in Petaling Street, and it’s my regular spot for supper after a big night out. Every trace of tiredness would magically disappear as I savour each mouthful, and I simply had to try my hand at making this awesome dish. Loh Shu Fun literally translates to “rats tail noodles”, and it really is a fitting name as these chewy rice noodles really do resemble a rat’s tail-thick in the middle and tapering off Read More

Wok Fried Rice Noodles in Egg Sauce (Yin Yong Hor Fan)     This dish never fails to satisfy my rumbling tummy. With the hor fan (flat rice noodles) resting in light egg sauce and the medley of flavours from the accompanying ingredients, this dish will satisfy any food critic. My secret to the perfect egg sauce is to mix in the corn flour and wait until the sauce thickens, only then adding in the eggs right before serving. It is essential to mix the corn starch in some water before adding it into Read More

Kung Pao Chicken   I’m very sure most of you know what this is. Also known as ‘Kung Pao Chicken’, this dish, originating from the Sichuan province of China, is one of the most well-known Chinese dish in the world. It is also one of the most favoured Asian dish in the United States and Canada, with many Western chefs aiming to perfect their culinary skills by mastering this dish. It is said that this dish was named after a Qing Dynasty official, Ding Read More

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