Pizza Box – Let The Burger Sizzle!
This is the final installment of my second food trail with Tony of Tony Johor Kaki. He’s now in KL sitting as a panelist at the forum on Malaysian Street Food organised by the Management and Science University in Shah Alam, Selangor. He confided in me when we were on the way home on his recent … Continue reading
Dolcetto by Basilico – Feast For The Senses!
Could it be that was all so simple then… Or has time rewritten every line? If I had the chance to do it all again… I would! I would! I would!!! Lazy afternoon tea after a fashion show with the ladies. Ahhh… those were the days, my friend 😉 Being the sorellina in this group, … Continue reading
Oishii おいしい Sushi Tei
I first started eating at Lim Seng Lee Duck Rice some 25+ years even before my elder daughter was born and the most recent trip there was 4th August 2012. I knew the exact date because I was acting like a local tourist that day. It’s been a 15-year break since I last ate there … Continue reading
Kimbab 김밥
Kimbab or Gimbab? In Korean it is 김밥 (kim = seaweed, bab = rice) – written with consonnant “K” and pronounced as “G”. Confusing isn’t it? Many people mistook kimbab for maki at first sight. It is futile to argue the origin of this dish (Japanese or Korean?) so I shall not tread into this argument … Continue reading
Your Kiss Is On My List – Happy Valentine’s Day!
Remember your first kiss? Love At First Bite! Recipe for Love at First Bite! Ingredients: Crust ½ cup graham cracker crumbs 1 tablespoon confectioners’ or glazing Sugar, sifted 2 tablespoons melted butter Filling 1 cup Cream Cheese (1 large package), at room temperature. 6 tablespoons Castor Sugar. 1½ tablespoons Unbleached All-Purpose Flour. grated Peel of ¼ Lemon. … Continue reading
Kueh Pie Tee (Top Hat Pastry) 娘惹小金杯
Kueh Pie Tee is a filled pastry cup. The fillings can be strictly vegetables or with some meat and seafood. To make these pastry cups, you will need a special mould or you can buy ready-made cups from Asian restaurants selling Nonya food. The main ingredients for the filling are turnips and carrots, you can … Continue reading
Char Bee Hoon Recipe 炒米粉
Char Bee Hoon (char 炒 = fry, and bee hoon 米粉 = rice sticks, vermicelli) is a very popular meal prepared by Singaporean housewives for their family especially on days when the wifey runs out of idea cooking 3 dishes 1 soup set dinner. You will frequently see fried bee hoon in a housewarming, baby … Continue reading
Mee Jian Kueh (Honey-comb Pancakes)
Fill it up with anything you fancy – sweet or savoury! Some call these Mi(n) Jian Kueh, Ban Chang Kueh and to the Indonesians they are Martabak. Another very popular breakfast and tea time snack in Singapore and Malaysia, usually filled with roasted chopped peanuts and sugar. The Indonesians have a savoury version with minced … Continue reading
AUD12 Feeds 3
I must admit that roasting chicken is by far the most “value for money” food I’ve cooked in Melbourne. As Melbournians know, lunching out will easily cost one 8.50-10 Aussie dollars, beverages not inclusive (dinner costs more?)… so when AUD12 feeds 3 for dinner, this is a great recipe for overseas students, or anyone for … Continue reading
Water Cakes 水粿
水粿 or Chwee Kueh literally means Water Cakes. This is a very popular breakfast item for Singaporeans. It’s almost a must buy for every Chinese housewife to bring home for their children whenever they visit the wet market. Served steaming hot with dollops of fried preserved turnip and if you like, some sesame oil chilli … Continue reading
The Bonding Tool 