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Make Your Own: Yellow Noodles (Mi Kuning)

Been craving noodles. I generally love soupy noodle dishes and noodles in general, but I never really liked store-bought yellow noodles, or mi gemuk as I liked to call them. I find them to have a very unpleasant aftertaste, and some are so full of boric acid and lord knows what other additives, I really just don’t feel motivated to put any of that in my tummy.

Still, I really wanted some curry noodles, so Kak’mbang suggested we make our own. Found an archived article from Sinar Harian with a decent looking recipe, so I used it as a base.

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For Your Spice Rack: Grillkrydda

I wanted to make some Swedish Meatballs for the family, which called for this Swedish grill spice mix. This recipe makes a small batch, slightly over two tablespoons, with the inclusion of rosemary suitable for chicken dishes. Omit the rosemary if you’d like your spice mix to be more generic.

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Pressure Cooker Apple Cider

I’ve been meaning to make apple cider doughnuts, and I already added a box of apple juice in my Tesco cart the other day. Then after a few trips to the doctor’s by different members of the household, I realized I needed to take even more control over what ingredients I use, of what I serve to my loved ones.

We had a whole bunch of apples in the fridge, and I had some extra time on my hands, so I ended up making my own batch of apple cider. The straining process takes a bit of effort, but with my handy pressure cooker, I at least saved quite a bit of cooking time.

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Breadmaker Pumpkin Bread

In some parts of the world, it’s pumpkin season. Halloween is around the corner, folks are enjoying their Fall treats, maybe while carving faces into pumpkins and such. No such thing here in Malaysia, but it doesn’t stop us from enjoying our pumpkins in any shape or form.

I received some really gorgeous pumpkins from Li Ting the other day, proudly grown in her family home in Bukit Tinggi. I had enough to make a batch of my pumpkin soup, but I figured I’d try something different this time. I was still stumped on what to do when I found this recipe by cook cafemaru for pumpkin bread, and it looked so yummy I had to try it.

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Chicken Asado Pandesal

When I posted the Chicken Adobo I made the other day, I used the hashtag #filipinofood, and subsequently I was followed by @sarapnow, an Instagram account featuring various Filipino dishes. I figured this is the best way to build my exposure to Filipino cuisine, so I started following the account as well.

One day I saw them post a pic of asado pandesal, a type of baked meat bun. Juicy meat wrapped in fluffy bread rolls? YES!

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Fish Pie

Recently, enough visits to the doctor’s made everyone in my household realize that we all need to watch our cholestrol levels. One of the advice given by the dietician (long story) was to have fish much more frequently in a week.

A few days prior, Mummy was also craving Shepherd’s Pie but felt very disappointed when I told her Shepherd’s Pie is typically made with lamb filling. Still I think she was more fascinated by the idea of a pie topped with yummy mashed potatoes, and given our recent directive to move towards a more omega-3-rich diet, I looked up a recipe for fish pie and found this one by Kitchen Sanctuary so simple yet interesting.

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Make Your Own: Basic Pizza Sauce

Many years ago I picked up a book called 500 Pizzas and Flatbreads, and I started making my own pizzas at home. Back then I didn’t have a breadmaker or a proper mixer or any of the nice kitchen gear I have today, and I kneaded everything by hand.

The recipes in the book are great, usually different varieties of toppings and styles using the same basic dough and sauce recipes. This here is their basic pizza sauce recipe, which I have kicked up and improved upon over the years.

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Filipino Chicken Adobo

Wanted to contribute a dish to the dinner table one night, something to eat with rice like we usually do. I can’t really remember now what triggered my curiosity to look for Filipino dishes for ideas, but finally I settled on this yummy-looking chicken adobo recipe from Rasa Malaysia. The blog took the recipe from a book The Adobo Road Cookbook, so I guessed this recipe would be quite authentic.

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Pais Jagung Sabah

Rudy bought another batch of delicious jagung susu, and we still had a few left when Kak’mbang suggested that we make pais jagung, a sweet steamed corn-based kuih wrapped in cornhusks. What an idea!

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