It’s incredible that many delicious food have been fused & created due to influences from another culture. Like Chinese Fortune Cookies (can’t find them in China) or Dutch Baby Pancakes (nope, the Dutch have not heard of them) or Japanese Cheesecake (made famous by the Japanese and became a craze in some Asian countries). Same goes to this Portuguese Chicken in Macau, I doubt this dish can be found in Portugal. Continue Reading →
I’ve been missing in action for almost a week, caught a flu bug from my mama who caught it from my grandpa. I took the much-needed rest, time out from cooking and writing. The weather around South East Asia should be getting hotter end of the year, but the daily rain seems to be helping the flu bug spread around. Please keep yourself warm and well rested.
Feeling much better today enough to start writing a short post. Today’s recipe should be very familiar to you if you are of a Chinese descent. You most likely know this soup, and you’ve probably made it dozens or maybe even hundreds of times before. Some people call this Luo Song Tang (罗宋汤), others call it ABC soup. Some Chinese restaurants refer to it as Chinese borscht on their menu. Why ABC? My take is because the soup so ridiculously easy to make, as easy as ABC. Whatever you choose to call it, the simple ingredients are simple and yet delicious. Great taste with little effort, what’s not to love? Continue Reading →
I’m back from a trip to Singapore, and surprisingly I was constantly thinking about cooking and blogging.. Oh well.. time for another holiday where I can do nothing and just laze around.. It was certainly very difficult to maintain the October Unprocessed Challenge, anyhow now am back home and back on track.
Sup Tulang or Sup Daging is one my favourite dishes to order when I visit a Malay eatery. Sup Tulang, literally Bone Soup in Malay, usually refers to beef soups which are made with beef that is still attached to bones. Continue Reading →