This is the place I like to share the recipes I adapt and create with love and care. I hope you find as much joy in trying these recipes out as I did preparing them. Cheers!
Shepherd's Pie is a savory minced meat pie with a topping of mashed potato. It is also known as Cottage Pie or Hachis Parmentier. The RECIPE has many variations, but the defining ingredients are ground red meat cooked in a gravy or sauce with onions and other vegetables. It is always topped with a layer of mashed potatoes before it is baked. Lamb is the obvious choice of mince for Shepherd’s Pie but beef or pork can also be used. Here’s our version of Shepherd’s Pie.
Read MoreToday's RECIPE is an iconic Chinese Malaysian/Singaporean dish ~ Marmite Chicken. Don't like Marmite? No problem. Just replace with Bovril or Vegemite. You can also cook with ribs or any white fish. Choice of meat is up to you.
Read MoreIt's not difficult to salt Duck Eggs at home. Here is the RECIPE for Homemade Salted Egg and Salted Egg Yolk. Salted egg yolks are widely used in Chinese cooking so it’s really useful to make some to stand by.
Read MoreToday's RECIPE is simple and healthy. Steamed Chicken with Goji Berries and Red Dates can be prepared and cooked in a jiffy. The chicken is juicy and flavorsome.
Read MoreNot to be confused with the Eastern European Borscht Soup, today's RECIPE is a cross between a beef stew and minestrone soup. This is Chinese Borscht Soup. It's a hearty soup that goes well with garlic bread.
Read MoreThis is a good dish to go with steamed rice. Stir-fried Egg Tofu with Minced Meat, Baby Corn and Mushrooms is an easy prep and quick to cook. Try the RECIPE today!
Read MoreThis dish may have a cutesy name but it is a delicious dish to eat with either hot steamed rice or rice congee. Char Liap Liap in Hokkien or Tau Kok Lup/Chow Lup Lup in Cantonese, the literal translation is Stir-fried Small Pieces. Most likely it is named so because the ingredients are cubed into tiny pieces before stir-frying.
Read MoreHere’s a delicious way to eat lamb shoulder. This Lamb Shoulder Curry goes well with rice or roti. It is aromatic and the meat is so tender it falls off the bones.
Read MoreSibu Kompia is a Fuzhou delicacy a.k.a. Fuzhou bagel. This Kompia/Kompiang/Guang Ping is popular in Sarawak and is slightly different from the Sitiawan Kompia. We will share the recipe for Sitiawan Kompia some time soon. Meanwhile enjoy baking these Sibu Kompia and eat it with the filling as shared here.
Read MoreHere’s the RECIPE for a family favorite, Stir-fried Glutinous Rice. Best to serve warm and with some sliced red chillies in light soy sauce, this makes for an appetizing one pot meal.
Read MoreHere’s the RECIPE for Gulai Siobak/Roasted Pork Belly Curry. This is one of our favorite curries as it is simple to cook and freezes well. The Siobak/Roasted Pork Belly really elevates this dish.
Read MoreThis is a fuss-free RECIPE if you prepare the spice paste (sambal) in advance. Sambal Roast Chicken is delicious and a favorite for those who loves spicy food.
Read MoreBarbecue Ribs are a favorite for many and they are a hit especially at gatherings. Here’s the RECIPE for Chinese Style Barbecue Soy Ribs. You can use either pork ribs or beef ribs. This recipe works great with chicken wings as well.
Read MoreThis is the the RECIPE for Homemade BBQ Sauce. It is a versatile sauce that you can use for multiple dishes. Store in the refrigerator and it can keep for up to a month.
Read MoreThis dish, Hae Chee/Cucur Udang/Prawn Fritters is a nostalgic one for us. It's not the crispy type but we love them just the same. Of course, it is crispy up to half an hour after frying but every time we cook this; it is consumed within 5 mins of serving. Serve this with the accompanying chilli vinegar sauce for max flavor. This is the most delicious way of using Chinese chives. To make a vegetarian version, replace prawns with taro or sweet potato strips.
Read MoreThis dish is another one from my childhood days and it is comfort food for me. You can use ready shredded Szechuan preserved vegetable or buy the whole piece and shred it yourself. Stir-fried Pork Belly with Szechuan Preserved Vegetable goes well with rice congee or plain steamed rice.
Read More“Bak Kut Teh” is a meaty pork ribs dish cooked in a herbal broth. It is a popular Malaysian Chinese hawker fare and synonymous with Klang. This is the the RECIPE for the dry version, Klang Dry Bak Kut Teh. You can easily cook it at home for your family’s enjoyment. The gravy has plenty of flavor from the dried cuttlefish, dried shrimps, dried chillies and bak kut teh seasoning. The meat is cooked till tender and flavorful from herbal concentrate and when stir-fried with garlic, onion and okra, the combination results in a delicious dish.
Read MoreToday's RECIPE can be cooked as a confinement dish for Chinese families but it is also enjoyed as it is as a daily homecooked dish. This is an easy recipe.
Read MoreHere is another RECIPE that is nostalgic for us. Whenever we cook Chien Orh Bak/Pan-fried Dark Soy Sauce Pork, it will bring back a flood of memories of our childhood. You can substitute pork with boneless chicken meat and you will still get a tasty dish.
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