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 →
Both my sisters are seafood fanatic, especially crab and prawns. They can both eat 4kg worth of crab, prawns and shellfish in a sitting. We Chinese love steaming our seafood, and believe that steaming is probably the ‘best’ way to enjoy most seafood in all its’ natural ‘sweetness. Steaming is not only easy, it is also a very healthy cooking technique. This Steamed Garlic Prawns is my elder sister CM’s go-to prawn recipe. Continue Reading →
Besides sushi, Chicken Teriyaki has to be one of the most popular dishes in Japanese restaurants all over the world. In Japan, chicken teriyaki is a popular lunchtime staple, mostly found in bento boxes.
If you have not tried cooking Japanese, Chicken Teriyaki is a great first introductory dish to cooking Japanese food with a few easy-to-find but essential ingredients. Continue Reading →
Whoa.. Egg yolk + Prawns = one cholesterol loaded dish!
Very so often, there’s an egg controversy. One large egg has roughly 186mg cholesterol — all in the egg’s yolk. Since having high cholesterol levels in our blood increases our risk of heart disease., egg yolks have been critisized and health nuts stick to eating strictly egg whites. In recent years, scientists have come to the conclusion that cholesterol in food is not the true villain — saturated and trans fats have a much greater effect on blood cholesterol. If you have been told by your doctor to watch your cholesterol levels, your priority should be to cut down on saturated fat. Continue Reading →
What could be more fun than meeting & cooking with bloggers on a Saturday morning? Thanks to Philips Smart Kitchen Blogger Cooking Workshop.
My teammates with Puan Marina. From let, Dina of pinkymomma.com, Puan Marina, my friend Lina and yours truly.
Our cooking teacher for the day was Marina Mustafa, host of Dari Dapur Marina Mustafa on Astro Awani. A fun & great teacher always make the workshop enjoyable & easy to learn. Not only that, Marina shares very useful cooking tips with us. Continue Reading →
Like most popular dishes, Beggar’s Chicken is a dish with an interesting story of origin. A starving, homeless beggar in rural China stole a chicken from a yard and was about to cook it when the emperor’s guards passed by. In his state of panic, he tried to hide the chicken by covering it with mud and threw it into the fire. Hours later when the coast is clear, he ended up with a chicken that was said to be the most tender and flavoursome he’s ever eaten. 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 →
Aaron Craze: The witty, quirky & charming Rude Boy
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 →
Nasi Ulam (Herb Rice Salad) is a feature in Malay cuisine, usually it’s a steamed rice mixed with various herbs, vegetables, spices and accompanied with various side dishes. There’s 2 popular variation – Nasi Ulam on the northwest Peninsular Malaysia and Nasi Kerabu (with rice dyed blue) on the northeast Peninsular Malaysia, in state of Kelantan and Terengganu. 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 →