Favourite Malaysian and Asian recipes with time-saving hacks
Bittergourd, dried shrimp and fried beehoon? Sounds strange? Don’t knock it till you’ve tried it, though. When this dish appeared at a table in a Chinese restaurant in Kuching a few years ago, I was skeptical as well. Seeing the look on my face, my Kuching host merely smiled and told me that it’s a…
Who doesn’t love pak cham kai? You know, the poached chicken used in Hainanese chicken rice. Gently cooked in water that’s been flavoured with aromatics, the meat turns out mouth meltingly tender while retaining its moist juiciness. Even fried chicken cannot compare. But I’ve never thought about making it. Looking at videos of making Hainanese…
Angel hair pasta tossed in scallion oil, dark and light soya sauce, boiled broccoli and prawn gyoza. Super simple, super yummy, and quite healthy 😊 What’s scallion oil, you ask? It’s the main star in cong yau meen or scallion oil noodles, which I first heard of when I watched The Wandering Earth, a Chinese…
This isn’t the first time I’m making restaurant-style stir fried bittergourd with salted egg yolk, but this is the first time I am 100% satisfied with the results. In the past: Not enough sauce. Sauce too thick and crumbly (not saucy enough). Sauce too liquidy (too saucy). Bittergourd too gloopy. This time, I employed a…
