Sugar Cane Chicken Skewers

It’s a sunny Sunday today. The weather finally turned sunnier and drier starting from this week. We could go out again and guess who’s the happiest? The boy, of course. Though I must confess, I’m happy to be able to bring him out too, without worrying too much of things happening at work and my phone buzzing non-stop. I would give anything to be able to bring my boy out and to see him happy too. Makes me a happy mum too.

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Eurasian Style Green Chilli Sambal

This is a Eurasian style of Yong Tau Foo, with large green chillies stuffed with fish paste as well as a paste of belacan to go with. One will need to eat this with lots of rice so that the belacan can go with it very nicely.

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Steamed Egg Tofu With Prawns & Salted Egg Yolk

It’s the fifteenth day of Chinese New Year! What better option than to serve up a dish that looks golden and bright and round (a.k.a. 金玉满堂)? A round ingot that brings prosperity to the year ahead, hopefully the remaining months continue to shine bright and remain cheerful. May this year (which is supposed to be a not-so-good year for the roosters) be a happy and healthy one for me and those around me.

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Cantonese Steamed Garoupa (蒸石斑鱼)

Time for some authentic Chinese dishes at home. This one is a favourite of mine, steamed fish. It’s simple, fresh, and delicious. Loads of greens and chilli padis (yay!). Pour the gravy in my rice and I’ll be in heaven.

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Making A Thousand Layers Kueh Lapis For Chinese New Year

This is my very first attempt at making a kueh lapis cake! There isn’t a thousand layers, to be honest, but I believe at least 15 layers. By the time I finished baking, I was so tired I couldn’t stand on my feet anymore.

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