UPDATED POST ON 26 OCTOBER 2015
New sets of picture as I am more accustomed to the coating after a few times.. The more times of coating, the better will be crust.
I was so tired after I finished… Read the rest
UPDATED POST ON 2-10-2014
Please scroll down towards the end for an updated quicker recipe of Japanese curry cooking.
I grew up eating curries but the South East Asian type of curries. The curries that are spicy, savoury and… Read the rest
I am looking at the pineapple shell that I made yesterday for my Khao Phat Sapparot or Thai Pineapple Fried Rice. After the dinner, I am supposed to throw them away but I have kept it for one night… Read the rest
I have this meat dish as a side dish for yesterday’s dinner. It is a rather regional dish, cooking using the traditional Chinese cooking ingredient, salted eggs and the common Malaysian cooking ingredient, curry leaves (Murraya koenigii). In addition,… Read the rest
I do not know if today’s post is a real and authentic Japanese cuisine, but it was marketed and sold in Singapore supermarkets as Japanese Crispy Chicken with Seaweed. I have this doubt because I can’t seem to… Read the rest
This is a simple dish without much history or anything to introduce. It is quite a common dish in Malaysia restaurants. It is just combining a few ingredients and make it a presentable dish to serve your house guest.… Read the rest
Updated post on 21-11-2016
I have found this noodle in Singapore and it is the right noodles. i bought it at Eunos wet market vegetarian stores at a very reasonable price. My guess is if you can get it this… Read the rest