Curry Seafood in Claypot

I made seafood curry based on fish head curry simply because I just want chunks of seafood swimming around in my curry broth and not wanting to fight with the fish heads using my spoon or even bare hands. This is my interpretation on seafood curry — In a smooth milky orange liquid which is…

Spring Onion Pancake

I am kind of cheapskate and this is what I do – I usually buy a bunch of spring onion home. Take a portion out and plant them in my pot. They will continuously supplying me with the greens of the spring onion for the next 1 month. Of course to do that I will…

Spicy Fried Chicken Wings

Can you imagine eating chicken wings in a party? I love fried chicken wings  but I don’t want to demonstrate a fighting show between my teeth, my fingers and the chicken wings. At the end, wings are gone, there is the need to clean the dirty fingers and mouth. Who is the winner? My stomach……

My Dark Secret – KL Hokkien Noodle

A deep dark noodle that accompanies me since childhood. This is usually an eat out dish simply because a big wok with high heat is needed to make this noodle. However, here in Sydney, although I can find restaurants with big wok but I can’t really find a place that offers the taste that I…

Malaysian Village Style Fried Rice “Nasi Goreng Kampung”

This fried rice might punch your face if you dislike the army of the sea – anchovy and fermented dried shrimp paste because these 2 ingredients are the main flavoring agent for this village style fried rice. I am not sure of the origin of this fried rice but I guess this was cooked up…

Cheese & Chicken – The Korean Way

When I first saw this dish, it was introduced by a friend of mine. I really like how cheesy this idea is… So, you have chicken marinated in Korean way of sweet and spicy sauce then grilled. Cheese are then sprinkled on top then melted. A literally “cheesy” way of presenting a chicken dish and…