Sunday, June 2, 2013
Creamy Avocado Yogurt Dip
Saturday, April 20, 2013
Sayur Lodeh
Saturday, April 13, 2013
Creamy Mushroom Soup
Tuesday, April 9, 2013
Nyonya Lam Mee
Indulge
in the exquisite flavors of Nyonya Lam Mee, a tantalizing Malaysian delight
that will transport your taste buds to culinary nirvana. You
might wonder about this dish, but let me assure you - it's a noodle sensation
that you won't soon forget.
Nyonya Lam Mee holds a special place in my heart; it's a favorite whenever I visit the hawker stalls. Visualise this: plump yellow egg noodles swimming in a velvety gravy, each bite bursting with savory goodness. While each stall may have its unique twist, the essence remains - a comforting bowl of noodles and gravy, paired with the fiery kick of sambal belacan.
Thursday, April 4, 2013
Prawn Curry Laksa
Tuesday, March 26, 2013
Butter Prawns
Thursday, March 21, 2013
Indian Masala Chicken Curry
Thursday, March 7, 2013
Mutton Bone Marrow Curry
Monday, February 25, 2013
Thai Steamed Fish
Monday, February 4, 2013
Dalcha (Dhal Mutton Curry)
Monday, January 28, 2013
Tari Wale Aloo
Monday, January 21, 2013
Shrimp Pad Thai Salad
Monday, December 31, 2012
Sambal Ayam Serai (Chicken In Lemongrass Sauce)
Wednesday, December 19, 2012
Vegetable Biryani
Tuesday, December 18, 2012
Devil's Curry
Monday, July 16, 2012
Vegetarian Fried Bee Hoon
4 shiitake (Chinese black) mushroom - soak in hot water to soften and slice into long pieces.
1/2 (about 250g) cabbage - shred/slice
7 garlic - chopped
2 tbsp fermented black bean paste (tauchu)
1 tbsp blended/grounded dried red chilies
2 stalks spring onion - cut into 1 inch length
4-5 tbsp oil
Salt for taste
Method
Heat oil in a large wok and when heated, add garlic and blended/grounded chilies.
Fry until oil splits.
Add fermented bean paste/taucu and mushroom.
Stir, add mee hoon and season with salt (use sparingly as bean paste is already salty)
Fry and stir to combine all ingredients together.
(Note - sprinkle some water if needed to soften mee hoon)
Off the heat and stir in cabbage and spring onion.
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