All posts tagged: spicy

kimchi jjigae

Kimchi Jjigae (Pork & Kimchi Stew)

Soupy.  Hot.  Spicy.  Delicious.  Comforting.  Slurpy.  Sour. All the goodies in one pot and just perfect for an autumn/winter’s cold night.  That sourness of the cabbage kimchi, added with spiciness of gochujang sauce and sweetness of the pork belly helps to build up a perfectly balanced soupy stew for the whole family to indulge.  Best of all, ingredients can be added or omitted to suit your taste buds. To save time, I used store-bought kimchi which is as good.  Prep, cut the ingredients and chuck everything into one pot.  All in all, the prepping and cooking time doesn’t take more than 1 hour.  So easy, fast and indulgent.  This is my go-to one-pot stew when I crave for a comfort food. What’s your comfort food? Kimchi Jjigae Serves 2 Ingredient: 300 g kimchi (store-bought or home-made), drained & reserve juice 350 g chicken stock 300 g skinless & boneless pork belly, sliced into 2cm pieces 1/2 block silken tofu 3 spring onion, sliced diagonally, reserve some as garnish 1/2 onion, sliced 2 cloves garlic, peeled …

tuna in chilli

Raw Tuna in Korean Chilli Sauce

Once a while, I crave for fresh raw seafood.  Whether it’s served in sashimi-style or lightly seared on the sides, they still taste good, in my opinion.  When I can’t find really really fresh seafood, I’d just buy off my neighbourhood sushi store.  Then refrigerate them so it’s chilled to the max before I devour them.  The feeling is glorious, just glorious. To make this dish, we need to buy the freshest, sashimi-quality tuna and consume it within the day. Fresh, sashimi-quality tuna is not a luxury that’s available at my fish monger all the time.  And when it does, I’ll make it a point to get it. For the sauce, well, gochujang is the spicy miso of Korean cooking, one of my favourite condiment to have on hand.  It is used in a wide range of Korean dishes, ranging from bibimbap to tteobokki, and also goes damn well with chicken (check out my Gochujang Roast Chicken recipe).  The flavour is concentrated and spicy.  Who doesn’t love a simple dish with great flavours, right.  What’s more, no cooking is required (serious!) and takes …

Chicken with black pepper sauce

Crispy Chicken with Black Pepper Sauce on Rice

How fast another week has gone by.  In just 2 short weeks, it’ll be Christmas 🎄 and I’ll be reunited with my dad, mom and sister, who will be here to spend a summery 🍺 Christmas with us.  You can’t imagine just how much I missed them! To prepare for their arrival, we have so much cleaning, scrubbing and shopping to do.   Cleaning wasn’t fun but the gifts shopping 🎁 was crazily delightful.  So after a week-long of cleaning and a day-long of gifts shopping, it was finally done.  I kid you not, but the act of buying gifts feel like a battleground especially at the gift wrapping stations.  It’s like a process where you have to plan from getting into the shopping mall and time your way up to the end.  Just a mere few minutes difference will change everything.  Have you ever felt this way when you gift shop?  It was hectic but fun and now all gifts are sitting very nicely under the Christmas tree waiting to be opened 🙂 For dinner later …

Chicken in spicy sauce

Chicken in Spicy Sauce

Food has a special meaning to the Chinese.  We celebrate (just about) anything and everything with food.  Chinese cuisine is uniquely defined by the vast geography represented by the people and culture across these lands.  If you study Chinese cuisine carefully, you’ll be amazed at how diverse and different they are. Take Cantonese cuisine for e.g. from the Guangdong region.  They are characterised by the sweet note in their dishes and normally cooked through braise, stew or saute.  What about the Sichuan cuisine? Think pepper, chilli – well known for hot, spicy and ma lat taste.  That’s only 2 of the many Chinese cuisines that you may or may not have tasted. This dish from Mr Peng’s Chinese kitchen – Hunan, is just brilliant because it’s simple and easy to make. You know I love simple dishes and this is a perfect example.  The flavour of this dish was accentuated by home-made Sichuan Chilli Sauce which is punchy, numbing and spicy – just the way I like it.  Extra sauce can be kept in airtight container and …

cold chicken in chilli oil

Cold Chicken in Chilli Oil

I know what you’re thinking : ” Ah My Gawd … they look … Red and Spicy … but is it really *pause* … spicy ?  ”  Never judge a book by its cover, I was told.  In the kitchen, I judge the dish by its ingredients.  I’d imagine the taste by analysing their ingredients and then decide if this will blend into my meal plan 🙂  I had the same first impression and thoughts as most of you had about this dish when I looked at the picture – red and spicy. Actually, the dish turned out to be really pleasant – it IS red but it wasn’t too spicy.  On top of that, the surprising addition of peanut butter (interesting by the way) adds an aromatic nutty note to the chilli oil. Try it this weekend, it’s worth a shot 🙂 Cold Chicken in Chilli Oil (adapted from Sebastian Goh’s The Hot & Spicy Way) Serves 2 as part of shared mains Ingredients: 2 chicken thigh fillets, skin on 1 tbsp spring onion, chopped, to garnish 1 tbsp …

Thai Prawn Salad

Thai Salad with Crunchy Prawns & Caramelised Coconut Dressing

As a working mum, juggling between work and personal is not easy but manageable.  So, I’d like to salute to all Super Mums out there who have successfully integrate our mission to provide for a better home for our families.  *Clap*Clap*Clap* Since I’m a 9-5 working mom, I’m always looking for simple weekday pleasures that doesn’t require much attention and time to cook but still makes me salivate.  Masterchef Australia Season 7 has just started airing in Australia and so far, by looking at the recipes created by the contestants, I am very excited to test them in my kitchen. “Simple weekday pleasures like this Thai salad dish is one of the reason why I’m so looking forward to cooking in my kitchen even after a long tiring day!”  This recipe was created by contestant, Ava Stangherlin, for a 20 minutes Thai Elimination Challenge.  Just hearing the name gave me jitters-me-timber down my spine.  Think Crunchy prawns! Toasted fragrant peanut! Caramelised coconut dressing! Thai flavours! How can you say no to this dish, right? Feel free to add more …

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 …

Spicy cucumber salad

Spicy and Simply Refreshing Vinegar Cucumber Salad

Do you remember what you ate last weekend?  For me, we met up with a Malaysian friend of mine who just arrived to Melbourne with her family.  I brought them to my all-time-favourite Sichuan restaurant located in the heart of Toorak Rd, near Melbourne CBD.  It’s also my return to this restaurant since my last visit a year ago. Ask me if I like Sichuan? Yes! I love Sichuan but you can say that initially I disliked it because of the perception that Sichuan means mouth numbing, heart thumping and uncomfortably spicy. The pictures depicting oily, spicy, red-colored food is really really deceptive 🙂 So, this dish is not as spicy or mouth numbing as it looks.  Just because it’s red and sichuan-pepper-corned doesn’t mean it’s really really spicy. Surprisingly it tastes refreshingly good when served chilled and really really tasty with the addition of toasted sesame seeds.  The black vinegar with chilli dressing gives a hint of black magic…if you know what I mean 🙂 Spicy Vinegar Cucumber Salad (adapted from Sebastian Goh’s The Hot & …

Sweet sour mango slices

Sweet Sour Mango Slices. Oh, so addictive!

Hi everyone, I’m back, after a short break from the Burp! kitchen.  Oh and not forgetting, a big big Happy 2015 to everyone. My trip back to Malaysia was not just fulfilling to my soul and tummy – but also my luggage 🙂 You won’t believe the amount of goodies I got from Malaysia – 40 cookbooks, 2 full bags of baking tools and some super quality dried food – not too bad aye?  2015 will be an exciting year and I’m looking forward to spend more quality time in the kitchen and share all the wonderful experiences with you. It’s summertime and that translates to many good things but one of them is very obvious and that’s the arrival of mangoes! I heart heart heart mangoes.  There’s just so much flavourful things you can create with them – Eat them as it is, make them into desserts like mango pudding, sauce them with chicken or pork or simply pickle them. “These mangoes pickling should be called Vampire Pickled Mangoes – because the first bite gives you such a vampirish …

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, …

Har lok

Har Lok (Prawns in Spicy Fermented Bean Paste)

Har Lok combines 3 of my favourite ingredients – prawns, spicy fermented bean paste and lots lots lots of shallots!  I have always loved mum’s har lok and she only makes it during extra special occasions because prawns are expensive.  Certainly feeding a hungry family of five with prawns is a pretty expensive affair 🙂  Now that I’m here in Melbourne and mum’s in Malaysia, I really really miss her special dish.  So, I’ve decided to give it a try to cure the “I miss home” syndrome. Since I love shallots very much, I have improvised mum’s recipe and added lots and lots of shallots to give that extra flavour and aroma.  The prawns must be fresh so if you decide to cook this dish, buy the prawns on the same day so you get that fresh sweet crunch from the prawns when you bite into them.  Keep the prawns whole with their shell on but remove their heads and trim the legs off.  Keep the heads – you will know why (see methods below).  Oh, and remember to …

Spicy Corn & Coriander Fritters

Spicy Corn & Coriander Fritters

This is a very nice party bite dish – it’s easy to prepare and delicious with simple flavours.  The best part was, your vegetarian friends will love you for it.  The fresh lettuce used to roll these delicious fritters gives a very refreshing feeling before revealing that beautiful crunch.  The lovely chilli jam can be made to suit your taste – if you prefer it to be really spicy, then add more chilli and likewise for non chilli lovers. It is also a very good method to disguise any form of vegetables for lil’ ones and they will not disapprove of it. Spicy Corn & Coriander Fritters with Chilli Jam (adapted from Benjamin Cooper’s Chin Chin the Book)  Makes 12 fritters Ingredients: 6 corn cobs with kernels removed 3 eggs 2 tbsp light soy sauce 1 tsp sea salt 1 birds eye chilli or 2 red chillies 12 fresh lettuce leaves, for wrapping 3 fresh kaffir lime leaves, finely chopped 1/2 bunch coriander leaves, finely chopped 1/2 bunch mint leaves, finely chopped 12 sprigs mint, for garnish …

Sambal Tumis

Malaysian Sambal Tumis

There’s one thing about Malaysians that you should know – Malaysians can live without water, but not without sambal 🙂  Sambal tumis, aka, fried chilli paste, is no ordinary chilli paste and a very handy paste to have in the pantry.  It’s the ‘mother of all chilli paste’ used in many Malaysian dishes like Nasi lemak, Mee goreng, Sambal ikan bilis, Kangkung belacan and many more.  Nothing beats a real (damn) good home-made Sambal tumis.  This is a simple recipe shared by some of my Malay friends that will produce a decent home-made Sambal tumis. The killer ingredient is the Belacan (shrimp paste) – a must-have in this chilli paste.  It’s made from fermented ground shrimp mixed with salt, but beware of the extremely pungent smell that’ll leave you (and your neighbour) breathless.  So, before you make this paste, remember to open all windows and doors. In overseas countries, belacan can be found in most Asian grocers. Home-made Sambal tumis is very personal because the level of spiciness and sweetness can be adjusted to suit …

Spicy Fish Curry

Spicy Fish Curry

What can I say about curry?  It’s aromatic, delicious, spicy and very very addictive.  Although it makes you sweat, your mouth burns and the strong smell lingers in your kitchen and all over your clothes till many days next, you’ll still crave for more.  Funny what curry does to people like me 🙂  I grew up with all sorts of curry – one of the privileges of staying in Malaysia 🙂 I remembered when my mom made her delicious curry chicken and chilli chicken, she always frequented Makcik’s (Auntie) spice store at the Sunday morning wet market to buy her aromatic curry powder that transforms any dish into a glorious curry dish.  I am so missing my mom’s curry now! This is an easy curry recipe that your family can enjoy.  To adjust the spiciness so lil ones can enjoy, reduce the number of chillies used in the curry paste. Spicy Fish Curry (adapted from Donna Hay’s The New Classics) Serves 4 Ingredients: 1 tbsp peanut oil 500g white fish fillets, chopped to big bite-size …

Chilli Salt Chicken Wings with Bandit Sauce

Chilli-Salt Chicken Wings

OK – let me start by saying, “These chicken wings are SUPA DUPA FINGER-LICKIN’ YUM and thanks to you, Chin Chin, for sharing this recipe!”  That bandit sauce was pure evil, EVIL and kicked the be-devil out of me in a way I’ve never felt before. In slow motion, let me describe that feeling – when I bit into the wings, it was light and crrrruu…nnnch….y, then I dipped the tender, white meat into the sauce and piiin….ggggg, my eyes and tongue just popped right out with that hot, sweet, sour flavours all coming right to me at once. I made 10 chicken wings and believe it or not, it wasn’t enough.  It took us less than 15 minutes to sweep them all into our hungry tummies 🙂 Thank god, the bones remain on the plate – squeaky clean. If your family love fried chicken wings, you should try this recipe and start prepping 1 day before.  I would strongly recommend to go with the sauce because the sauce made up the other 50% punch! …

Rockling stir-fried with gai lan, garlic stems, coriander & baby corn

Having been to The Red Spice Road and tasted their dishes, I was very intrigued by the clever use of Thai, Vietnamese ingredients and combine with Chinese cooking.  This recipe was adapted from The Red Spice Road cookbook and my first attempt making it.  Cooking time is not long but remember to buffer more time to prepare the ingredients. The stir-fry paste can be pre-prepared and refrigerated in a sealed airtight container for up to 7 days.  You can also freeze it into small cubes so the paste can be kept a little longer.  The spice paste is the key to bring out the wonderful aroma and the subtle spicy flavours in this dish.  It’s a good paste to keep on hand. I use rockling but if you can’t find rockling, you can replace with any other white meat fish like pink ling.  The effort will not be wasted because the end dish is really tasty and goes well with rice! Rockling stir-fried with gai lan, garlic stems, coriander & baby corn (adapted from The Red Spice Road Cookbook) Serves …