Vietnamese Crepes (Bánh Xèo)

June 24, 2014 by Shannon Lim-de Rooy | 8 Comments

Fresh, healthy and spectacularly satisfying Vietnamese street food that’s easy to recreate at home

Vietnamese Crepes (Bánh Xèo)

A crepe without egg and naturally gluten free? With a basic 2 ingredient (rice flour and coconut milk), you can make a savory and crispy Vietnamese crepe filled with shrimp, meat and veggies. Bánh Xèo is a sizzling crepe sold by street vendors in Vietnam. Ever since I had my first taste of Bánh Xèo in a Vietnamese restaurant in KL, I’ve been having cravings for it. You might have noticed on this blog that I LOVE Vietnamese cuisine. Continue Reading →

Braised Mushroom & Sea Cucumber with Broccoli

January 20, 2014 by Shannon Lim-de Rooy | 2 Comments

Braised Mushroom & Sea Cucumber with Broccoli

Festivities are usually the time to indulge. For the Chinese, most of us indulge in high-end and auspicious dried seafood during Chinese New Year. For some households, ingredients like dried scallops, sea cucumber and abalone are pretty common and highly regarded for their health benefits. Not mine though, luckily.  One will need deep pockets to enjoy them on a regular basis. Abalone is an acquired, expensive taste, like caviar or truffles. One fresh abalone can cost up to RM500.. *sweat* Continue Reading →

Nutriplus Pastry Competition with Wild Mushroom Quiche

November 14, 2012 by Shannon Lim-de Rooy | 25 Comments

Wild Mushroom Quiche | Just As Delish

I was on a crazy baking quest last month, I’ve never baked so frequently in a whole month. When Veronica of Quay Po Cooks invited me (a few times) to join the Nutriplus Pastry Competition, I hesitated because I’m no baker and I have sensitive reaction to wheat. To join the competition, we have to submit a pastry recipe with a photo and 12 person will be selected to compete in the semi-finals. I’ve mostly baked gluten free/wheat free but those recipes are certainly not competition material. I planned to make some flourless bakes but due to time constrain, I submitted my Spinach Mushroom Quiche recipe. Yes, the original recipe was a crustless quiche, I’ve never baked a proper short crust pastry and I never thought I’ll get selected into semi finals.. so sue me..

Continue Reading →

Teochew Steamed Fish Recipe (潮州式清蒸鱼)

July 6, 2012 by Shannon Lim-de Rooy | 16 Comments


Steamed fish recipe is one of my go to weeknight dish – it’s quick, healthy and nutritious. I grew up eating Steamed Fish Teochew style almost every day, as mama is of Teochew descent. Teochew (or Chaozhou) people are native to the eastern Guangdong province of China and Teochew cuisine offers a lot of healthy steamed, stir-fried and braised dishes. Using whole fish with tomatoes, salted vegetables and salted plums, the flavours of Teochew Steamed Fish are savoury, sour, spicy and altogether very appetising. Continue Reading →

Crustless Spinach Mushroom Quiche with Zucchini Salad

May 13, 2012 by Shannon Lim-de Rooy | 3 Comments

Quiche (English pronunciation: /ˈkiːʃ/; keesh) is a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat and vegetables. The quiche is sometimes regarded as the savory equivalent of the sweet custard tart. (from wikipedia)

This is my first attempt at making quiche on a lazy morning – Spinach Mushroom Quiche. It’s also my first time using the pie tin that I bought a few months back. Lazy morning = fast & easy recipe. So it’s “naked” quiche for me (I usually don’t take the crust anyway). Try this pie crust recipe if you can’t live without the crust. Continue Reading →

Mushroom Tartlet with Oat Crust (Gluten Free)

February 29, 2012 by Shannon Lim-de Rooy | 18 Comments

Experimenting with different types of gluten-free recipes for bread and crusts has been fun, which means I get to play in the kitchen a lot and trying out new ingredients. However I find the 6-8 ingredient gluten-free flour mix too complicated, I need to stock up all those flour mix ingredients and it’s pricey here in Malaysia. After searching and trying a couple of 2-3 ingredient mix, I’m happy with rice flour mix, almond flour mix and my favourite is using oats for tart crust. Continue Reading →