Showing posts with label ♥ savoury. Show all posts
Showing posts with label ♥ savoury. Show all posts

Sunday, December 7, 2014

Nasi Lemak with Prawn Sambal (Malaysian Coconut Rice)


Nasi Lemak wrapped in banana leaves that I dearly miss, readily on the table as I stroll down the stairs after a Saturday morning sleep-in, taken for granted.
Although I have not experience that in years now, I could still remember the fragrance in coconut rice which is deemed to be very 'lemak' (fat). Yes, you are right, Nasi Lemak translates directly to Fat Rice, yet we all indulge in it.


Sunday, April 13, 2014

Tom Yum Fried Rice Vermicelli Noodles


This is my first attempt on tom yum vermicelli noodles. I have to admit I went wild on the tom yum paste, and it was spicy. It was "syok". I was so excited to cook with the tom yum paste I forgot to fry the prawns. So I had to do it separately after frying the noodles, which was absolutely not ideal. The sweet and sourness reminds me of mee siam, one of my all time favourite.

Monday, March 3, 2014

Chicken and Mushroom Pot Stickers

Chicken and Shiitake Mushroom Pot Stickers

Gyoza, Jiao Zi, and Wor Tip, they mean the same, depending on where you come from. The majority of the traditional pan fried dumpling contains minced pork. I have also tried Mandu, korean pan fried dumplings, but not a big fan of it.

My preference is surely the ones I grew up eating at Dim Sum Restaurants (as much as Australians call it "Yum Cha Restaurant", I still find it unusual, cause Yum Cha - (which directly translates to drinking tea) in Malaysia meant going for a Mamak session). On the plus side, if I was going for breakfast, surely I would not queue up for a pot of tea, I am there to eat. Would you judge the Restaurant and be a returning customer if they had poor dim sum but really good tea?


Tuesday, January 14, 2014

Chee Cheong Fun


Introducing my favourite breakfast food, chee cheong fun, as fun as it sounds, it's flat rice noodles with fried tofu skin, fish ball, fish cake, and everything else off the shelf, served with slightly sweetened black bean sauce. Basically the hardest part was to put everything on a plate. An absolute no-brainer. Ofcourse I didn't make it up from scratch.

I could have fooled you..