If this set of pictures looks different from the one served in the restaurants and Chi Char （煮炒档）stores, there are two main reasons.. One is because of the preparation of the Kangkong or convolvulus for stir frying and another
I am writing this post now in Johor Baru and I am having a short vacation in Malaysia.. While there are some free time, I searched for some simple recipe to share with all..
I seldom cooked crabs at
UPDATED POST ON 18-4-2016
One Facebook friend – Ms. Indrawati Lin asked me to try a quicker 8 hour method (however I used one day instead as I forget to check at 8 hour mark how is the yolk condition)
Otak otak or spiced fish cake is not a common item in Sarawak when I was young and therefore, I am not very familiar with this fish cake. After settling down in Singapore, I have more exposure of this
This is my childhood dish and my late mum used to prepare this occasionally. During bigger festivals, ngoh hiang or meat rolls were prepared but for smaller praying ceremony, these were prepared instead.
The differences between the two are
This is a simple household recipe and I believed most households will have their unique recipes. My wife likes this very much and my niece always offered to prepare for me when she is in Singapore…
I grew up
My noodles series will not be complete without the common fried flat rice noodles or char kway tiao.. I believed all household will have its own recipe of fried kway tiao and what I am sharing today is the