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Crispy Salted Egg Prawns

Salted Egg Prawns is one of the most delicious and auspicious dish for Chinese New Year. I like that the word ‘prawns’ in the Chinese language sounds like our laugher (ha-ha), symbolising happiness. Among other prawns recipes, I believe this is the most delicious way to enjoy the shelled fish. Flavourful ingredients used in this recipe – …

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Fish Maw - New Malaysian Kitchen

Fish Maw Soup – 8 Ingredients

Fish Maw Soup is normally served during special occasion such as Chinese New Year. Some of the ingredients (such as fish maw and scallops) are considered as delicacies, and high-grade ones can be expensive. I loved this savoury soup since I  was a child. Now that I put some thought into it, I realise I …

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Pandan Chicken - New Malaysian Kitchen

Thai Pandan Chicken

Although I’ve dined Rama V only once, I remembered it well. It was a beautiful restaurant furnished with wooden interior, surrounded by ponds with lotus blossoms and offered delectable Thai food. Naturally, I’m delighted to get my hands on Rama V Cookbook and marked many simpler recipes with post-it notes such as Tom Yum Kung, Thai-styled grilled …

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Citrus Fat Burner Juice

One of the easiest way to get more fruits and vegetables in our body is through drinking juices. Since I bought a wide-mouth cold juicer, my consumption of fruits and vegetables has increased. I love putting all kinds of fruits into the juicer and enjoy freshly extracted goodness. In Sara Ding’s ‘Juicing For Health’ book, I …

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Homemade Chicken Essence

Chicken essence is the juices from the flesh and bones of chicken. It is extracted by double-boiling the chicken in high temperature for about three hours. The extract contains highly nutritious active components like protein, peptides, mineral, trace elements etc. My search on food that boost energy led me to chicken essence, a traditional Chinese …

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Sago Pudding Gula Melaka

Sago Pudding With Gula Melaka

Sago Gula Melaka is one of my top favourite Malaysian desserts. I love the texture of the chewy pearl sago that is drenched in combination of sweet gula melaka (palm sugar) and fragrant santan (coconut milk). Curiously, unlike the omnipresent cendol or ice-kacang, this dessert is not widely available in Malaysian eateries. Especially the fact …

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