Tuesday, December 24, 2013
Malaysian Sago Pudding
Saturday, December 7, 2013
Malaysian Style Fried Mee Hoon (Rice Vermicelli)
Wednesday, December 4, 2013
Cambodian Sour Fish Soup
Thursday, November 14, 2013
Nyonya Hot and Sour Noodles in Fish Soup
Saturday, November 9, 2013
Chinese Vegetable Noodle Soup
Tuesday, November 5, 2013
Tom Yam Steamed Fish
Thursday, October 31, 2013
Peshawari Mutton Karahi
Tuesday, October 29, 2013
Rava Laddu
Tuesday, October 22, 2013
Sarawak Laksa
Sunday, October 20, 2013
Ayam Pongteh
Friday, October 18, 2013
Kuih Buah Melaka
Let
me take you on a journey into the world of Kuih Gula Melaka, a delightful
Malaysian treat that holds a special spot in my heart. Originating from Melaka,
it's also known as Ondeh-Ondeh in some parts of the country. Imagine this - small, sticky rice balls filled with palm sugar syrup, all coated in fragrant
grated coconut. It's a heavenly mix of sweetness and texture that always leaves
me craving for more.
Now, if you're thinking of trying your hand at making Kuih Gula Melaka, let me share some tips I've picked up along the way. It's been a while since I last whipped up a batch, but every time I do, it feels like reconnecting with an old friend. First things first, make sure your dough isn't too sticky - trust me, you don't want a gooey mess on your hands. Wetting your palms can make shaping the balls a breeze. And whatever you do, resist the temptation to stuff too much palm sugar inside. Overdoing it can lead to cracked balls, and nobody wants that. Oh, and don't forget to chop the palm sugar into tiny pieces for maximum sweetness in every bite.
Wednesday, October 16, 2013
Tandoori Salmon
Friday, October 11, 2013
Aam ka Achaar
Monday, October 7, 2013
Chicken Vindaloo
Saturday, September 28, 2013
Ikan Masak Kicap
Friday, September 27, 2013
Andhra Sambar
Thursday, September 5, 2013
Moo Gook (Korean Radish Soup)
Thursday, August 29, 2013
Vegan Pumpkin Soup
Monday, August 26, 2013
Kiri Hodi
Friday, August 23, 2013
Hyderabadi Vegetable Biryani
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