Print PDF 'Must have' in the sense that they're what I would personally get if I were limited to only 10 items - again, depending on your own (Malaysian) cultural upbringing, you might have a vastly different list to mine. Will elaborate on these another time along with suitable recipes. As mentioned in a previous post, when hunting down » Read More
How to Cook Char Kway Teow (CKT)
August 18, 2011 by
Print PDF I asked a quick question online today and based on the Facebook and Twitter responses, the one Malaysian dish that most people would like to learn to make is Char Kway Teow, ie. stir-fried fresh rice noodles. At least among my customers/followers anyway - so here’s my take on it. First, a quick rundown of some CKT facts - I feel » Read More
How to Cook Coconut Rice
August 10, 2011 by
Print PDF Growing up with rice as a staple I kind of assumed everyone knew how to cook it. That was, until I came to Australia. Most people nowadays know enough to get by, but for those still struggling with it, here’s my two cents’ worth - Tips - There are lots of different types of rice – short grain, long grain, sushi rice etc. etc. » Read More
Random Tip #1
August 3, 2011 by
Print PDF My first random cooking tip/insight (I plan on posting these as they come to mind) - 'Wok Breath' Ever wonder why your stir-fries don't turn out the same as your local Asian restaurant's? It comes down to what in Cantonese is called 'wok hey' - loosely translated as the 'breath of the wok'. It's that barely-tangible smoky » Read More