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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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Red Bean Cookies – Grandma’s Legendary Recipe
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My (mysterious) Grandma made red bean cookies that were practically legendary in my family. Unfortunately I was not blessed with the opportunity to savour the real deal, but Abang Fauzi definitely remembers watching her make the cookies, and among my siblings I think he loved them the most.
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Grandma’s Red Bean Filling (Inti Kacang Nenek)
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If you are attempting the gauntlet that is my late maternal grandmother’s legendary kuih kacang, you can either fill it with store-bought red bean filling 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…
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Prejean’s Potato Salad
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I’m on a short break before starting a new job next month, and Kak’mbang has gone back to Terengganu and will only be back at the end of the week. We’ve been eating leftovers and takeout for the past few days, so today I made Smoked Duck and Sausage Gumbo for dinner, for a…
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RayaFest 2018: Kak’mbang’s Peanut Sauce (Kuah Kacang)
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Kak’mbang seriously makes the best kuah kacang. We love it so much, whenever we see kuah kacang sold by vendors out there we never gave them a second look. Of course Kak’mbang thinks everything she makes is just so-so, which is downright ridiculous. Anyway, since there was a lot we needed to prep for Hari Raya, I volunteered…
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Pulut Lepa Terengganu
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Being from Terengganu, I grew up thinking fish is a natural, common ingredient in so many local favorites; nasi lemak with sambal ikan tongkol, karipap, pulut panggang (we call ’em pulut lepa)… but *of course* fish is the main ingredient! Wait… you guys have nasi lemak with chicken rendang and *gasp* paru (beef lung)? Karipap kentang? What is this orange coconut nonsense in this pulut…