But as I started baking, I faced a challenge with sticky dough that refused to shape properly. In a moment of creativity, I added extra oats and a little flour to salvage the mixture.
Monday, January 27, 2014
Oatmeal Raisin Cookies: A Delicious Classic
Tuesday, January 7, 2014
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.
The Best Pickled Fish/Fish Pickle Recipe
(Updated Version) At first glance, the list of ingredients may seem intimidating, but let Ms. Nava assure you: take a closer look, and you’...
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(Updated Version) Ever heard of a golden-hued coconut milk stew? For the Indian community in Malaysia, it's known as sodhi, a creamy, co...
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(Updated Version) Ever wondered how many urban dwellers are secretly urban gardeners? Well, I’m proud to say I’m one of them. In our lit...
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(Updated Version) As I reflect on my cooking routine ( SOUTH INDIAN STYLE FISH CURRY ), one dish stands out time and again - Salted Fish ...