Month: April 2015

Glutinous rice

Dim Sum Classic: Steamed Glutinous Rice in Lotus Leaf

“I (heartily) HEART ❤️ DIM SUM, but who doesn’t, right?”  Dim Sum, is a universally-loved Chinese brunch where meals are prepared and served in small bite-sized portions and shared.  Most of the dishes are either baked, steamed or fried – traditionally served on trolleys where hot dim sum baskets are stacked for diners to choose and order. Dim sum is often associated with yum cha because chinese tea is usually served during dim sum. “Sundays are my favourite Dim Sum days where time just stops.  I love to enjoy a slow, relaxed time with my family while sipping hot tea and gently nibbling on dim sum bites” Here in Melbourne, dim sum is served from 11am as brunch.  In other parts of the world like Hong Kong, Singapore, Malaysia, dim sum is served from as early as 6-7am as breakfast.  To the elderly, it is our Chinese tradition to get together with friends for dim sum after their early morning exercises. Here’s a few of my favourite dim sum dishes – har gao (prawn dumpling), shu mai (pork dumpling), lor mai kai (chicken …

Chicken Curry

Chinese Curry Chicken

I am re-energized.  I am inspired.  I am on a curry rampage Grrrrr…… After the previous success of Rendang Ayam, hubby was itching for another curry dish and this time, he was specific.  Obviously I couldn’t resist the temptation of another night of curry because guess what? I love curries too.  In Malaysia, curry is a staple dish for lazy people like me cause well … it goes all the way with a plain bowl of egg noodles, steamed rice or toasted white bread 🙂  And if you have extras, save it for breakfast, lunch and dinner the next day LOL Usually, I would just go with the instant curry chicken paste that I normally buy but this time around, I’ve decided to make the curry paste from scratch.  In case if you’re wondering why bother to make from scratch when I can just buy instant?  Well, I like to taste the spices that goes into my curry (which in the case of instant paste, you can’t) and to have that fragrant aroma fill up the kitchen when my …

Rendang ayam

Rendang Ayam (Dry Chicken Curry)

Hello everyone.  After a 2 weeks hiatus from the kitchen, I’m trying to get my groove back into the air space – Cook, think, write! Cook, think, write! Yes, let’s get this motion going, shall we? Cook, think, write! …  repeat … My family came visit (all the way from Malaysia) and it was a wonderful reunion.  The usually-quiet house came to life with noise and warmth.  And mom literally took over my kitchen and made all our favourite dishes on-demand which made me realise how I’ve missed her cooking.  That explains my lack of activity in this space for 2 whole weeks 🙂 Now that my parents have left, I’m back into the kitchen.  So, rendang ayam? In English – it’s called dry chicken curry – one of the most homely and delicious Malaysian dish I’ve ever enjoyed.  Like all curries, it’s not a complex dish to make but it is crucial to get all the freshly ground spices to achieve that beautiful aroma and dry texture of the curry.  Unlike it’s wet curry cousin, the sauce is the …

onde onde

Celebrate Easter with Oozy Juicy Onde Onde

I was 15 years old when I made my first onde onde.  It wasn’t because I wanted to but I had to.  As part of the final Home Economics school exam 3 course menu – I had to make an entree, main and dessert. Onde onde was the chosen one for dessert/snack.  We had been given the menu options with the recipe a month early to prepare. For a teenager who doesn’t cook at home, surely that was a horrible and scary experience.  Well, it was.  But honestly, I think my family felt the ‘real’ pain – stomach pain, that is, because they were the guinea pigs and they had lots of bad ones.  Of course, with my family’s support, I scored well with my onde onde 🙂 So, I thank my family for that. Let me introduce to you what this little ball of goody goodness is.  It’s a traditional Malaysian Nyonya kueh made of glutinous rice flour and sweet potato with oozy juicy gula melaka (dark palm sugar) filling. How do you differentiate the good ones from the bad …