Chinese congee is a savoury thick rice porridge which has been well-liked by Asians for centuries. In the past, congee was mainly served in the morning as breakfast or late at night as supper, now it can be eaten any time of the day! Not forgetting that congee is always a comfort food which mum […]
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I always thought that since I am a Teochew, I should be proud of and able to cook some of the traditional Teochew dishes. And one of them is of course the Braised Duck. I remembered when we were young, my mum used to cook this dish on special occasions. Without fail, she will also […]
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I always thought that the only way to make Char Siu is to cook it under an oven grill. (Oops, am I the only one???!!) I have been using this method of cooking for a long time till I discover the “Wok” style. This method of cooking brought much joy to me as the Char […]
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If you ask me if there is any difference between the Singapore and Malaysia Curry Fish Head, I do not think it differs. However, I do prefer the Chinese-style of fish head curry as opposed to the Indian-style when I am eating with white steamy rice. As I am a strong believer that any homemade […]
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My husband loves clay pot chicken rice and when we were living in Kuala Lumpur, Malaysia, we used to go out to the surrounding coffee shops which served them. Usually they were cooked over a charcoal stove and this indeed gave this dish a distinctive flavour; a good smoky fragrance with some burnt crust at […]
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Now is a good time to get some sweet mangoes to make this much loved dessert, Thai Coconut Sticky Rice and Mango. This is one of the must have desserts in Thailand or in any Thai restaurants out of the country. It is definitely one of my family’s favourite desserts. How about you? This dessert […]
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One reader asked if I have a recipe for a Thai dry curry and straightaway, the Panang Curry (sometimes known as Penang Curry) came to mind. Bear in mind that this dish originated from Thailand and not Penang. Basically this curry is fried in coconut cream and not boiled. Typically, this dish uses beef and […]
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To me, Pad Thai is like our Char Kway Teow in Singapore and Malaysia. Although not everyone will agree with me! Hahaha. The differences are in the width of the rice noodle, the ingredients and seasoning/sauce. Hence the taste differs between these two noodles. Pad Thai was made popular in Thailand during World War II. […]
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Tom Yam Goong is definitely the most popular and familiar Thai soup. This soup has an interesting mixture of taste; hot, spicy and sour. Goong is the Thai word for prawns so you can guess that the main ingredient for this soup is prawns. If you do not fancy prawns, you may replace prawns with […]
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I was really excited when I saw this green papaya at one of the vegetable stalls in the market the other day as I needed one to make this hot-sour-sweet-and-salty flavourful salad; Green Papaya Salad or Som Tum in Thai. Well, well, even though it is not a Thai green papaya but the outcome still […]
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