Salt Grilled Mackerel or Saba Shioyaki is a popular seafood dishes served as an entrée or part of a bento combination in Japanese restaurants.
I have to confess. I’ve never ordered Saba Shioyaki before in the restaurant. I always end up ordering salmon because it’s usually almost the same price. Yes, I didn’t think very highly of mackerel. The poor mackerel didn’t get all the media hype like salmon does. Mackerel is one of the highly recommended oily fish for a healthy diet, rich in essential oils, vitamins, minerals and Omega fatty acids. Continue Reading →
A few months back, I was raving about the best brunch I’ve ever made – Shakshuka (Eggs Poached in Tomato Sauce). I was introduced to this dish by Helene D’zousa of Masala Herb, it’s an Israeli dish that became very popular in Goa, India where Helene currently lives. Masala Herb clearly where reflects her colorful passion for food and bridges cultures between her European heritage and Goan culture where she now calls home. Continue Reading →
I was selected as the top 20 finalists in the Asian Food Channel (AFC) Foodie Face Off about a month ago. We have to create 2 dishes with a ‘Raya Celebration’ theme. When I receive the news, I was travelling & only had very limited time to practice before the competition day. Even though it was stressful, I knew I would learn so much from this challenge. I could only imagine the recipes in my head, practiced and prayed for the best. The competition was indeed an eye opener, not only it’s a test of skills, creativity definitely plays a major point clincher. With dishes served in champagne glasses and test tubes, I definitely have to up my game in the next competition. Continue Reading →
Just the mere mention of the word satay is enough to get anyone drooling. The grilled marinated skewered meat is the epitome of Malaysian Street Food. We can argue about how fantastic our favourite ‘warung sate‘ (satay stall vendor) might be, however the appeal of Satay Kajang has never waned. Who is to argue when Kajang is informally known as the “Satay Town”. Continue Reading →
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 →
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 →
When pomegranates are RM6-Rm7 (USD2) a pop, it’s not strange that it’s not fruits for the masses. When I saw some Thai pomegranates at 5 for RM10, I quickly grab them. They are not as sweet or as deep ruby red like the mediterranean ones, but they are still good enough for me. Continue Reading →
Kacang Pool or Kacang Phool is a rather popular food in Johor Bahru, and everyone seems to be talking about Kacang Pool Pak Haji at Larkin. As this dish is adapted from the Middle eastern way of eating fava bean, I think the name Kacang Pool most likely got its name from the Egyptian word foul (or pronounced “ful”) for fava bean. Foul Medames is considered to be Egyptian’s national breakfast. Continue Reading →
Almost every day after dinner during my growing up years, Sunkist oranges will definitely be on the fruits platter for dessert. I think that’s pretty much a typical scene in most Malaysian homes back then. Eating fresh orange and juicing are the 2 most common ways most people consume oranges. When I was invited to attend a cooking demo with Sunkist, I look forward to discovering new ways to use the citrus. Continue Reading →
Eggplant (or aubergine) is one of my favourite vegetable. Whenever I come across an eggplant recipe, my heart gives me a tug..
I have not heard of Nasu Dengaku (Grilled Miso Glazed Eggplant) until I saw the recipe topping up in a number of blogs recently. No wonder I’ve not tasted this dish as it’s a fairly typical Japanese dish you’d get at an Izakaya (Japanese tapas bar). I don’t think I’ve been to an Izakaya.. Continue Reading →