Vanilla Butter Cookies

With some days still ahead of me during my leave from work, I figured it was the perfect opportunity to dust off my baking skills and whip up some homemade cookies. It's been ages since I last made cookies, mainly because neither I nor my husband are big snackers. But with time on my hands, I felt inspired to dive into the world of cookie making once again.

 

After trying my hand at Suji Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts, and Chinese Peanut Cookies, I was on a roll and couldn't resist the urge to try another recipe. This time, I decided to go for something classic and comforting: Vanilla Butter Cookies. There's something special about these cookies—they're simple yet delicious, and making the dough is a breeze.

Suji Cookies: Sugee/Semolina Melt-In-Your-Mouth Bites

(Updated Version)

How can Deepavali be complete without Suji Cookies? For me, they're a beloved tradition. Growing up, baking Suji Cookies was a family event. We used an old round silver oven with a glass window to check on the cookies, but the round meter rarely worked—talk about old-school! Unlike today's high-tech ovens, that round one was all we could afford, and it did the job for our Deepavali baking. While Mom made the dough, the rest of us rolled, pinched, and added cherries before she popped the cookies in the oven. And yes, the raw dough was just too tempting (EGGLESS CAYENNE CHOCOLATE COOKIES).

Cayenne Chocolate Cookies

Indulging in chocolatey delights became my next irresistible temptation after mastering Nyonya Pineapple Tarts and Chinese Peanut Cookies. With my partner away on travels, the kitchen was my playground, and time was on my side. So, why not dive into the world of cookies again?

 

As someone who prefers a hint of spice over overwhelming sweetness, I decided to embark on crafting Cayenne Chocolate Cookies. Armed with cocoa powder and a mysteriously acquired bottle of cayenne pepper, I set out to create these eggless treats that promise to melt hearts and tantalize taste buds. The thought of their rich, chocolaty aroma filling my kitchen with warmth and comfort was simply irresistible.

Chinese Peanut Cookies

In a world filled with hustle and bustle, sometimes it's the simplest pleasures that bring the most joy. And for me, that joy comes from the warmth of my kitchen and the aroma of freshly baked cookies wafting through the air.

 

It all started with a moment of inspiration during my annual leave, where instead of succumbing to the monotony of idle time, I decided to embark on a culinary adventure. With travel plans on hold, I turned to the comforting art of cookie making.

Malaysian Fish Head Curry: Belimbing Buluh's Natural Tanginess

Are you a fan of fish head curry? I truly am. There's nothing like digging, biting, and nibbling on the rich flavors of a fish head curry. Whether you prefer to enjoy it as is or chopped into pieces for easier eating, this dish is a delight. Today, I'm featuring the Malaysian version of fish head curry. What sets it apart? It's the belimbing buluh (you can see how it looks in the picture), also known as the oblong small starfruit.

 

Belimbing buluh, or bilimbi, is a tropical fruit native to Southeast Asia. It's small, green, cucumber-shaped, and has a very sour taste. Often used in Malaysian, Indonesian, and Filipino cuisines, belimbing buluh adds a tangy flavor to dishes and is sometimes used in pickles and chutneys.

Chinese Vegetable Noodle Soup: Choices & Variations

(Updated Version)

Did you know that soup can nourish not just the body, but the breath, mind, and soul as well? Imagine the soothing warmth of a bowl of soup, bringing a sense of calm with every sip. This is the essence of Zen cuisine (JAPANESE VEGETARIAN CUISINE) - a mindful way of eating where simplicity and harmony are at the heart of every meal. There’s something almost magical about it, especially when it’s a Chinese soup infused with herbs, veggies, and ladled over tender noodles. The flavors blend together in a way that’s simply sensational.

 

As more people embrace vegetarianism, soups have taken on a new life. While I’m not strictly vegetarian, I enjoy both meat  (CHINESE HERBAL PORK SOUP) and meatless meals. For a vegetarian soup, the quality of the vegetable stock is everything. It’s what makes the difference between a truly nourishing bowl and one that’s just okay. While you can find artificial vegetarian stock in stores these days, often in granule form, nothing beats the depth of flavor from a homemade vegetable stock.

Sarawak Laksa: Tradition Meets Creative Flair

(Updated Version)
There’s a magic that stirs within me when I step into the kitchen—a dance of flavors that not only nourishes the body but also feeds the soul. Cooking, for me, is more than following a recipe to the letter; it’s about weaving my creativity into every dish, making it uniquely mine. After all, if you don’t infuse your own spirit into what you create, what’s the point of being different, of being you? That’s why you might notice my recipes always carry a touch of the unexpected, even if they share the same core ingredients as others. Don’t you agree that this is what makes each of us, and our culinary creations, one of a kind (SINGAPORE LAKSA LEMAK)?

Take my Sarawak Laksa (SIAMESE LAKSA LEMAK), for instance. It’s not your standard bowl of laksa—far from it. I’ve taken the traditional essence and infused it with my own flair, creating something I’m proud to call my own.