Stuffed Tofu Toast

Today I am making something really simple. It just toasting, assembling and then dip and eat. The main ingredient is tofu puff. When you press on it, it is soft and slightly oily because of the frying process. The inside part of tofu puff is almost hollow. Tofu puff is something that I enjoyed if…

Spicy Coconut Glutinous Rice Roll “Pulut Panggang”

Glutinous rice – once cooked, it is sticky with a very nice fragrant, different from the normal rice. It is widely use in South East Asia. There are so many food made using glutinous rice. For example the Chinese rice dumpling “bak chang”, breakfast menu – steamed chicken and glutinous rice “loh mai kai”, Thai…

Fish Wrapped in Banana Leaves – Grilled…

There are many ways to cook a fish. I always find that wrapping fish with banana leaf and put on grill is such a wonderful way to cook fish. Banana leaf when touched with something hot releases a very nice scent. It’s not that you are going to chew on the banana leaves but the…

Malaysian Style Char Siu & Wonton Noodle

Wonton noodle has always been my favorite breakfast and if I don’t know what to eat, my default go-to is either nasi lemak or wonton noodle. I always remember that my mom used to get me wonton with egg noodles tossed in dark soy sauce. There were a few slices of char siu (sweet barbeque…

Malaysian Style Sweet & Dark Barbecue Pork (Char Siu)

Dark, sweet and caramelised are the words to represent this barbecue pork (we called it “Char Siu” in Cantonese). The direct translation of Char Siu is “skewer and barbecue”. It is being said that Char Siu originated from Guangdong, China. This pork that I made is the Malaysian version of Char Siu. It is different…