Month: October 2014

Ayam masak kicap madu

Ayam Masak Kicap Madu

Apologies to y’all who doesn’t read Bahasa – the title literally translate as Chicken cooked in honey and sweet soy.  A short Bahasa tutorial – Ayam means chicken, masak means cooked, madu means honey and kicap means soy. And that’s basically some of the core ingredients you need to make this ultra super duper delicious chicken dish with or without chilli. “Just look at that dark, dark skin and dripping sauce on your fingers when you held them.  Even before tasting it, you know that this is going to be a start of a damn good dinner!” Let’s stop feasting on the chickens and get on with the introduction, shall we?  Rather popular in most Malaysian kitchens, I first tasted this dish at a Malay wedding kenduri in Malaysia many years ago.  This dish was served on a large beautiful white porcelain plate but it wasn’t the plate that got my attention – it was that well-toned dark piece of chicken drumstick and the glossy gooey sweet spicy sauce that made my eyes salivate (oops, did I just say eyes? lol).  Boy o boy, I was …

Mapo tofu

Mr Hong’s Mapo Tofu

Mapo Tofu (Doufu) is a very popular chinese dish originated from the Sichuan province.  If you are a person who don’t really care much for diet and love numbing spicy, fiery, oily dish – this one is for you!  According to wikipedia, the authentic mapo tofu is usually described by Chinese chefs using these 7 strong flavour profiles : 麻 (numbing), 辣 (spicy hot), 烫 (hot temperature), 鲜 (fresh), 嫩 (tender and soft), 香 (aromatic), and 酥 (flaky). This is a superb dish to soothe your body in the cold winter’s night but definitely not for dinner parties.  The tolerance level for hot spicy numbing dish should be kept to people who are willing to let go of their beauty and ego while eating this dish, LOL.  Oh, and get ready a good amount of water on the side too, hahaha. “The dish is so mind-bottling numb – you have to give it to the Sichuan people! Luckily I can still feel my lips, legs, hands …” Interestingly, this recipe doesn’t use the traditional tofu.  Instead, recipe creator from Sydney, …

Chicken rice

Hainanese Chicken Rice

“Chicken rice, if not for you, I would not have loved rice so much.” Growing up in Malaysia, rice was a staple lunch for me and it keeps me full for the next 7-8 hours until dinner (well, that is including 1-2 hours of stressful traffic jam!).  Wherever I work, there is always a place that serve choice-ful Chinese economy mix rice (Chap fan) which is something like the food court type of chinese rice you find in Melbourne but it was much much more delicious and cheap.  Then we also have the Malay nasi kandar which is typically served with curries and sinfully yum.  If you like Indian, there’s also banana leaf rice and other rice dish like the fragrantful chicken rice or clay pot rice.  Clearly spoilt for choice. Today, I’m going to share with you a dish that is very close to my heart and tummy and that’s the Hainanese Chicken Rice.  I can eat chicken rice 5 days a week and not get bored.  There has been many variations of chicken rice since the Hainan …

Sweet corn ice cream

Spring Delight Sweet Corn Ice-Cream

Bye bye Winter and hello Spring.  Another cycle of Spring has come and gone … and that’s how long I’ve been writing for Burp!  Time really passes so quickly. I remembered at the same time last year, I was (am) having a bad bad reaction to spring – what we call as hay fever.  The non-stop sneezing, itchy red eyes and lack of sleep makes me look like I just came out from The Walking Dead – now, that’s a good look for Halloween, except that it’s not Halloween yet. Spring also welcome lots of fresh spring produce.  Even Bubbles had his curly apricot hair shortened  Now, he looks like a mongrel, but I still love him lots and he’s still my BFF whenever I work at home.  As for me, I need a fair bit of grooming myself. Winter has dragged me down down and down – so, it’s time for me to pick myself up 🙂 Do you love sweet corn?  I do, in fact, I’m a sweet corn addict – everything about sweet corn, from savoury to sweet. …