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 →
Hey wonderful peeps!! It’s been a while since the last post. The lack of updates were due to yo-yo health problems since Christmas.. There’s a lot about down time that I’m yet to learn and grasp. Like how not to loath spending more time in bed – instead of enjoying the much-needed rest. Like, how I need to learn to “let-go” and allow others to pamper me by over-indulging. But it’s all under control now, so let’s indulge with this deliciously simple Asam Prawns. Continue Reading →
Again my eyes tinkle when I saw this Ayam Golek Gaya Pahang (Pahang Style Spicy Grilled Chicken) at Phong Hong’s blog. It reminded me of Kay Pachok (Skewered Chicken) recipe for Terengganu month. Yes, this month we are cooking Pahang cuisine for Malaysian Food Fest. Continue Reading →
Remember the gorgeous spelt bread I made in my previous post? I confess.. I made the spelt bread to eat with pulled beef.. I’ve been wanting to make pulled beef, but can’t seem to find a good gluten free bread to go with it. How happy I am when I found I can take spelt bread and I get to try the pulled beef. Continue Reading →
When I first saw Javelin Warrior made Shakshuka, I immediately cooked it for next day’s breakfast. There’s something about this “Eggs Poached in Tomato Sauce” that is so irresistible. I’m hooked on my 1st bite and Shaksuka is now one of my favorite brunch. I’ve made this dish many times, it’s easy to prepare, makes a big breakfast/brunch and very delicious! Continue Reading →
‘Fresh with Anna Olson’ is one of my favourite programme on Asian Food Channel. The show was filmed in her beautiful home in Canada’s Niagara region and I love how the show showcases the incredibly fresh, seasonal ingredients that Anna gets direct from the farms. I’m very fortunate to be part of Anna Olson’s live show during her Fresh Flavours tour. Thanks to Asian Food Channel and BERJAYA University College of Hospitality for bringing her to Malaysia.
With Malaysian Food Fest blog event, I’m really enjoying the new knowledge about the cuisine from each different Malaysian state. I realised I didn’t know anything about the food from Kedah & Perlis – the 2 north western states on Peninsular Malaysia. Even though Kedah is neighbouring state to my hometown Penang, I hardly travel to Kedah except going to Langkawi Island. I don’t think I’m very good neighbour, huh? Continue Reading →
Happy Deepavali to all Hindu friends.
I am thankful to have the very talented Sri from Love2Cook Malaysia to share with us a delicious Diwali recipe. When I stumbled upon Love2Cook Malaysia earlier this year, I couldn’t stop browsing through the gorgeous mouthwatering Malaysian food and bakes. Despite her busy schedule in preparing for Deepavali, the ever so lovely (& huge chicken lover) Sri has so kindly cooked up a scrumptious chicken dish: Chicken Kurma. Do head over to Love2Cook Malaysia to show Sri some love for this Deepavali festival.
I’d better not take up much space, let’s have Sri’s gorgeous food take over from here.
When I saw this Kay Pachok (Skewered Chicken) on Phong Hong Bakes, I immediately bookmarked to make it for Malaysian Food Fest: Terengganu Month hosted by Lena of FrozenWings. But this month has been so busy with my participation in the Nutriplus Baking Competition that I’m only managed to squeeze in time to post this recipe in the nick of time. More stories about the baking competition soon.
Last month, I was fortunate to be asked to assist in the Journey to Inner Food Workshop, conducted by Daniw Arrazola (the co-founder of Bahay Kalipay - a healing & detox retreat center in Pahlawan, Philippines). From buying ingredients to sourcing for kitchen equipments, it has been an enriching journey. Never have I shopped for almost RM2,000 worth of fresh produce and ingredients!
With the initial thought that it’s a food raw preparation workshop, I was in for a surprise. Before you give me the “sour face”, give yourself the benefit of a doubt and read on..