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…

Little Wonders – Fried Wonton

Wonton, dumpling, steamed bun, spring roll… All these are wonderful stuff. The filling is wrapped under the skin and you won’t know what’s in it until you take a bite. Then the mystery unveils… I have this habit of taking a bite and look at the filling and then I continue to take more bites…

Pan Fried Tamarind Prawns with Cucumber Salad

My grandmother used to make this dish for us. It is cooked with very simple ingredients but yet addictive. The tamarind with the prawns when you fry with oil, somehow it release an unforgettable evocative fragrance in the air. Whenever my grandmother make this dish, I can already smell it 20 steps away from my house….

Fried Noodles – Malaysian Mamak Style (Mee Goreng Mamak)

When I go to mamak shop, their fried noodles is a must-have for me. From the time I knew about the existence of this noodle, it has always been my top 5 must eat in a mamak shop. When the noodle is served, squeeze some lime juice all over the freshly fried noodles and with…

Coconut Jam Tart (Kaya Tart)

This is like the national jam of Malaysia, in Malay language, we call it “Kaya”. Made from coconut milk, egg and fragrant with pandan leaves, this jam is usually spread on toast along with margarine or butter. The sweetness from kaya and the slightly salty butter/margarine will tingle your tongue. It is best eat along…