Month: July 2015

Grilled corn

Grilled Corn on the Cob with Lime and Parmesan

Let me let you in on some of my foodie soft spots that literally make my knees weak all the time – they’re non other than … “Crispy skin melt-in-your-mouth pork belly, Perfectly grilled scallops and Buttery creamy sweet corn on the cob.” I love corn so much that I can eat at least 6 corn cobs by myself.  LOL 🙂  There’s something so special about corn, don’t you agree?  It’s just something in there that I can’t pin my head to it.  Kids love them, adults enjoy them.  Imagine this – hot steamy corn on the cob, slathered with lots and lots of melted butter, then sprinkled with salt and some chilli pepper.  What an A-game! Of course the best time to get fresh corn is during summer but since we are plagued by arctic weather down under, couple with my strong cravings and ❤️ for corn – pre packed corn on the cob will just do for now.  Hey, whatever it is, we can still turn these corn into super darn delicious corn, right? There are …

gochujang chicken

Fire up with Gochujang Roast Chicken

Ever wonder why bibimbap taste so good? If you have tried it, that’s because of the red hot pepper sauce which is used to dress the rice dish – known as gochujang.  It’s a red pepper paste that also contains fermented soy beans and glutinous rice.  The importance of gochujang in a Korean kitchen is synonymous to miso in a Japanese kitchen.  It is hot, pungent, thick, flavoursome and very very yum! “Just a bit will sure to make you “fly,  fly o so mighty high.  What a paste!”  Gochujang is very versatile – it can be used to punch up flavours in roasts, soup stews or dipping sauces.  These days, I can sense the boredom with my same ol, same ol roasts – and surely it is  time for a change.  And boy, what a coincidence I can say – having an unopened pack of gochujang in the cupboard was a bless – to my roast 🙂 This is a very simple roast chicken recipe – small effort but delivers BIG BIG punchy flavours – wonderful and memorable for a lazy cook-in …

Pork Belly

Tamarind Pork Belly Curry

Temperatures are dipping fast.  It’s been raining day in, day out.  Gawd – such a miserable winter this year in Melbourne.  But this should not stop me from making some heartwarming dish and so, these cold cold nights call for curry curry curry! Curries are one of the most versatile dish that I grew up with in Malaysia and with the incorporation of a lot of complex flavours, there are just so much you can do with curry.  Not all curries are spicy (although I love spicy dishes) but sometimes, you can just make it a tad sweet as well, so my lil’ one can try.  This dish is a great example of that.  Definitely my go-to curry for a heartwarming dinner for the family.  Ooh La La – even lil’ one gave a good thumbs up! So, tell me, what curry dish are you addicted to? Tamarind Pork Belly Curry  (adapted from Donna Hay magazine)   Serves 3 Ingredients: 1 kg boneless pork belly, skin on, cut into 3 cm squares (roughly about 12 pcs) sea …

Boba milk tea

How to Make Boba Milk Tea at Home

Ever eaten something like this before?  Chances are, you most probably have.  Even if you haven’t, it’s not too late to try now – head to Chinatown and I’m pretty sure you can find at least one shop selling boba milk tea. Originated from Taiwan, these little black balls are endearingly known as boba or tapioca pearls.  The bobas are added into an otherwise boring old milk tea to add crunch and chewiness to the whole experience.  When boba came to our parts of the world many years ago, I remembered that there was a huge (HUGE) explosion of boba madness. “My sisters and I would queue up to an hour to satisfy our boba cravings every day – we were the boba whores!  Crazy?  LOL at least I know we were not the only ones :)” These days, you can find boba at all Asian grocery store and online – so many brands and type. Be aware when purchase boba and read the ingredients carefully at the back of the pack.  Do not buy those that contain lots of chemicals other than tapioca starch, water, caramel …