Penang Acar (also spelled as Achar) is a very special pickled vegetable dish. I think every Penangite loves it because of the appetizing, sour and spicy great taste. Who wouldn’t? There’s this lady at the pasar (morning market) near my Penang childhood home that sells mouth watering acar. Besides the market, many economy rice vendors also include acar into their dishes. Maybe that’s the reason why mama never made acar. Continue Reading →
I remember watching the show Jamie’s Kitchen, impressed with Jamie Oliver’s ups & downs in setting Fifteen Foundation where he train disadvantaged kids and adults to develop their culinary skills. A few years later, here I am in the presence of one of Fifteen’s brightest protegé – Aaron Craze, thanks to Asian Food Channel’s Culinary Masterpieces with Aaron Craze: Rude Boy Cooks‘ Tour. Continue Reading →
I’ve been holding this news for more than a month. Finally nourish! magazine – the organic issue is out. Feeling like a proud mama holding her baby for the 1st time, I couldn’t be more trilled to be working with nourish!. The magazine’s mission to spread the philosophy of good, healthy eating and educating the Malaysian F&B industry & diners about organic, fair trade, and locally sourced produce is in line with what I stand for. Continue Reading →
Everytime I were to step into Tuck Heng Ginseng Hall, I have to spare 2-3 hours. Time just flies when I’m tasting and learning new produce with the herbalist Ah Wai. There’s more than herbs in that shop. Each visit always end up with new discoveries, I feel like a kid unwrapping presents, except I have to pay for them..
One of the things Ah Wai was very adamant on me to try is the Sea bird nest or San Hu Cao (珊瑚草) in chinese. Eucheuma Seaweed is nicknamed sea bird nest because it supposedly have the same collagen benefits of birds nest, with a whole list of health benefits. Always willing to try anything for beautiful skin and it’s a cheap alternative, boiling the seaweed as suggested by Ah Wai ended up with a pot of gooey slimy goo.. which wasn’t appetising at all. Continue Reading →
From the department of Eating Real Food By Making Food From Scratch — the same department that started the campaign with homemade sweetened condensed milk a year ago — comes this public service announcement: Making your own almond milk is very easy and cheap.
I find that if I have too much dairy products, it starts to bother me, so I keep it to a minimum and use alternative. I don’t drink much milk, usually use them in baking/pancakes. Continue Reading →