I Have Decided To Make My Own Japanese Curry Roux–Japanese Curry Chicken Rice 66
I Have Decided To Make My Own Japanese Curry Roux–Japanese Curry Chicken Rice

UPDATED POST ON 2-10-2014

Please scroll down towards the end for an updated quicker recipe of Japanese curry cooking.

INTRODUCTION

I grew up eating curries but the South East Asian type of curries. The curries that are spicy, savoury and

Read the rest
Fish Sauce,Turmeric, Pineapples Make Khao Phat Sapparot Unique… Thai Pineapple Fried Rice….(泰式凤梨炒饭) 48
Fish Sauce,Turmeric, Pineapples Make Khao Phat Sapparot Unique… Thai Pineapple Fried Rice….(泰式凤梨炒饭)

INTRODUCTION

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
Curried “Buttered” Meat Slices With Salted Eggs.. 37
Curried “Buttered” Meat Slices With Salted Eggs..

INTRODUCTION

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 Am Confused If This Is A Japanese Cuisine–Japanese Seaweed Chicken Nuggets 26
I Am Confused If This Is A Japanese Cuisine–Japanese Seaweed Chicken Nuggets

INTRODUCTION

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
Fish Paste + Bean Curd = Presentable Seafood Tofu Dishes! 25
Fish Paste + Bean Curd = Presentable Seafood Tofu Dishes!

INTRODUCTION

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
A Noodle Dish That Chinese Sarawakian Would Not Be Able To Let Go… Sarawak Kolo Mee

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
Prawns, Prawns, Prawns… Join Me To Cook Assam Prawns 19
Prawns, Prawns, Prawns… Join Me To Cook Assam Prawns

INTRODUCTION

This is a long awaited post on prawns and some of the picture were a few months ago. This is a special post on Chinese ways of preparing prawns for cooking purposes and including one tamarind prawn recipe.

Prawns

Read the rest
An Indian Style British Traditional Breakfast Item –Kedgeree or Kitchari

 
INTRODUCTION

This is the first time I cooked this dish and I do not know much about the dish. However, after assessing its ingredients, I have decided to give it a try. Surprisingly, the taste of the dish was

Read the rest
Another Uniquely Chinese Cuisine–Chinese Style Barbecue Pork–Char Siu (蜜汁叉烧)


FOR AN UPDATED POST 21-SEPTEMBER 2014, PLEASE SCROLL DOWN TOWARDS THE END OF THE POST

INTRODUCTION

This post is concerning about CHAR SIU – CHINESE STYLE BARBECUE PORK (叉烧).

Before I start my post, as usual, for the benefits

Read the rest
A Cuisine With A Long Chinese History– Dongpo Meat (东波肉)

INTRODUCTION

I love the dish but I am eating the dish in guilt. I have prepared this purely out of my passion for cooking and a challenge to myself for the ability of preparing some authentic traditional Chinese dishes. I

Read the rest
Page 35 of 39
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39
简体中文繁體中文Bahasa Melayu
Skip to toolbar