Two more stops for the day, touristy stops I must say. Silver and royal jelly and birds nest cottage industry visits. Pressure to buying was not so bad in the silver outlet, but at the latter, royal jelly and birds nest both in one outlet, the young doll sales staff was quite a forceful smiling humble thing until my guy friend didn't mind paying a couple of hundreds. Anyway I am in no way disputing the health power of royal jelly or birds nest. Go ahead, buy all you want, pay a couple of hundreds for healthy is wealth attraction in Chiang Mai.
Monday, January 18, 2016
Chiang Mai (Day 2) - Thailand
Two more stops for the day, touristy stops I must say. Silver and royal jelly and birds nest cottage industry visits. Pressure to buying was not so bad in the silver outlet, but at the latter, royal jelly and birds nest both in one outlet, the young doll sales staff was quite a forceful smiling humble thing until my guy friend didn't mind paying a couple of hundreds. Anyway I am in no way disputing the health power of royal jelly or birds nest. Go ahead, buy all you want, pay a couple of hundreds for healthy is wealth attraction in Chiang Mai.
Tuesday, January 12, 2016
Chiang Mai (Thailand)
Wednesday, December 2, 2015
Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)
Growing
up in the government quarters of Sungei Besi, just across from the army camp,
I've always felt a deep connection to Malay culture. Surrounded by Malay
neighbors, my siblings and I found ourselves immersed in Bahasa Malaysia more
than Tamil. It was here that my love affair with Malay cuisine began, nurtured
by the tantalizing aromas wafting from neighboring kitchens.
But it's curious how my Indian friends shy away from Malay dishes, as if I'm an Indian alien for loving Malay cuisine. Unlike me, they seem content to stick to their familiar Indian fare. Yet, I find myself drawn to the rich flavors of Malay food, much to their bemusement.
Sunday, November 29, 2015
Chrysanthemum Goji Jelly
Monday, November 23, 2015
Vazha Koombu Thoran
Sunday, November 8, 2015
Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad
Saturday, November 7, 2015
Mutton Rendang
Thursday, October 29, 2015
Jiu Hu Char (Stir Fried Jicama)
Saturday, October 10, 2015
Steamed Fish with Fermented Bean Paste
Monday, October 5, 2015
Kuih Kodok (Mashed Banana Fritters)
Monday, September 7, 2015
Nasi Kerabu Biru Kelantan
Wednesday, August 26, 2015
Nasi Bunga Telang Serai /Blue Pea Lemongrass Rice
Monday, August 10, 2015
Ikan Goreng Asam
Tuesday, June 23, 2015
Terong Balado Pedas Manis
Thursday, May 7, 2015
Kuih Kosui Gula Melaka
Friday, April 17, 2015
Dubai - One Day Tour
Thursday, April 9, 2015
Istanbul - Topkapi Palace & Grand Bazaar (Turkey)
Wednesday, April 1, 2015
Turkey – Ankara & Bolu (I Conquered Turkey)
Saturday, March 28, 2015
Sardine Varuval (Dry Style)
1 inch ginger - chopped/sliced
1 red onion - chopped/sliced
4 garlic - chopped/sliced
1/2 tsp turmeric powder
1 tbsp plain chilli powder
Lime juice - as needed
2 sprigs curry leaves
2 sprigs spring onion - sliced thinly
Salt for taste
2 tbsp of oil
Monday, March 23, 2015
Kuih Sagu Kukus (Steamed Sago Cake)
Recall
our discussion on sago in "Effortless Malay Desserts"? Let's delve
into it again, this time focusing on Kuih Kukus Sago/Steamed Sago Cakes.
Despite their delightful flavor, they consistently turned out too sticky. Even
after coating them with fresh grated coconut, they clung to fingers, prompting
me to serve them in a saucer with a fork, which is actually how the cakes
should be served, to prevent spillage and mess on the floor. Baffled by their
stickiness, I experimented with various methods: steaming, cooking with water
until thick, and chilling. Yet, none resolved the issue.
After hours of online research, I
discovered the secret: adding corn flour prevents excessive stickiness. Another
crucial tip emerged: soaking sago in water with pandan juice for natural color
and aroma. Avoiding hand rinsing prevents sago from breaking, as some have
inquired.
Don't you agree these sago cakes are truly
tempting? You can't wait to indulge in their charm and deliciousness, can you?
They're simply irresistible.
Ingredients:
200g (1 packet)
sago, soaked in water for approximately 1 hour, rinsed two or three times, and
drained
4 to 5 pandan
leaves
2 1/2
tablespoons sugar
1 tablespoon
cornflour (to bind sago together)
Fresh grated
coconut, as needed
Pinch of salt
Method:
Blend or
process pandan leaves with half a cup of water.
Strain to
extract the juice.
Pour the pandan
juice into the soaked sago.
Set aside for
half an hour to allow the sago to absorb the color and scent of the pandan.
Drain off the
pandan juice.
Gently mix the
sago with sugar and cornflour.
Pour the
mixture into a lightly oiled baking tray or pan.
Steam until the
sago turns translucent.
Remove from the
steamer and carefully cut into pieces.
Friday, March 13, 2015
Turkey - Cappadocia (I Conquered Turkey)
Sunday, March 8, 2015
Canakkale/Kusadasi/Pamukkale - I Conquered Turkey
Tuesday, March 3, 2015
Istanbul, Turkey - I Conquered Istanbul (Part 1)
Monday, February 2, 2015
Mee Siam Kuah/Gravy (Vegetarian)
Friday, January 16, 2015
Thapthim Krop
Monday, December 15, 2014
Tom Yum Noodle Soup
Thursday, December 11, 2014
Fried Fish with Soy Sauce
Saturday, November 29, 2014
Mapo Tofu
Tuesday, November 25, 2014
Fried Prawn Wanton
Friday, November 21, 2014
Nescafe Chocolate Cake (Eggless)
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