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Wonton Noodle Soup
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I love dumplings, and I love noodles in soup. To me at least, they are the ultimate comfort food. When both are combined into a single, yummy dish, that just takes it to the next level. Imagine a gloomy, rainy night, tucking into a large steaming bowl of soupy noodles topped with wontons bursting…
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Char Siu Buns (Chicken version)
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I love dim sum. Dolly Dim Sum, Luk Yu Tea House and Lai Po Heen are my favorite places in KL for good dim sum, but unfortunately it’s not often that I get a chance to enjoy their food. One of the typical dim sum I would order are the BBQ chicken buns, or…
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Chicken Char Siu with a Pressure Cooker
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One of my favorite things to order whenever I go for dim sum is their BBQ chicken buns, or char siu chicken buns. There are a number of good halal dim sum places in KL, but we rarely eat out anyway, so meals there are few and far between usually. Here’s my first attempt…
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Pau Dough: Make Your Own
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It’s been a very long time since Kak’mbang and I made pau. Back when we were still living in Terengganu, every so often we would buy boxes of Blue Key flour and make chicken mushroom pau. Kak’mbang made the filling and I was on pau dough duty. Freshly steamed buns would then be sent…
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Homemade Bagels
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I love bagels. Especially the ones freshly toasted and slathered with a ton of cream cheese. Top it with some yummy smoked salmon and you’ll have a complete breakfast. I tried making my own bagels before which turned out pretty yummy, however it wasn’t very long before they became a bit stale. So I…
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Grandma’s Tau Sar Piah (Red Bean Cookies)
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My mysterious grandma made red bean cookies (pastries?) that were practically legendary in my family. Unfortunately I was not blessed with the opportunity to savour the real deal, but my brother definitely remembers watching her make the cookies, and among my siblings I think he loved them the most. The pastry for Nenek’s red…
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Grandma’s Red Bean Paste
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If you are attempting the gauntlet that is my late maternal grandmother’s legendary red bean cookies, you can either fill it with store-bought red bean paste to significantly cut the prep time, or you can make it from scratch following her recipe which has been passed down through the ages.
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Weekend Cooking: New York-Style Bagels
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It’s so hard to find good bagels in KL. I can name a couple of bakeries selling it, but can’t say they are particularly spectacular. One day I had a major craving for bagels, so I looked up a few recipes and picked up the one by Sophisticated Gourmet, which didn’t seem too complicated…
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Make Your Own: Italian Seasoning
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We sometimes need Italian Seasoning for our pastas and such, so if you don’t happen to have any on hand, you can always make a batch of your own using herbs and spices you might already have in your pantry. This recipe is based on Emeril’s Italian Essence recipe, and used when making Sausage…
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Steak and Mushroom Pie
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When I first started cooking I basically had one go-to chef for most recipes I wanted to try – Emeril Lagasse. In the beginning I focused more on so-called Western dishes – pies, pasta, and casseroles – and one of my earliest attempts on pies was this steak and mushroom pie. Last time I…