The early autumn here is rather strange – some days are ‘cold-to-the-bones’ and some days are warm like summer. Hence the plants in my allotment are not doing too well. If your garden still has some tomatoes, it’s lovely to use them in Gazpacho, Spanish Cold Tomato Soup. Continue Reading →
Simple made-ahead confit tomatoes and roasted capsicum can easily elevate your meals. Make some today.
Both confit tomatoes and roasted capsicum (bell peppers) are really easy made-ahead recipes that can be stored for a couple of days, lovely for all kinds of dishes (as side dish, garnish, crostini/pizza topping, in salads, toss into pasta, and as a base for sauce or dips). I love how both these two recipes can easily elevate my meal. Continue Reading →
Hearty, savoury oatmeal with miso to start your day
Most of us associate oats with sweet breakfast, either banana oatmeal or granola. Not many are aware that there are many great savory oatmeal recipes and I hope you’ll try one soon. To some of you, savoury oats might sound odd or yucky. Oats are a great grain to use like any other grain like rice or quinoa and you don’t have to use it just for a sweetened breakfast. Continue Reading →
Quick and light fridge clean-out Fennel Salad
Would you eat something you have not tried before? Or do you prefer sticking to things you are familiar with?
I’m always looking for new ingredients to try, crazy me. I get uber excited when I see something new. Which can (and already did) get out of control. My kitchen and fridge are filled with STUFF begging for me to use them. A bad habit that I’m slowly getting rid of and learning a new habit to only stock up the fresh produce when the fridge is empty. It has been working quite well and it’s quite surprising that the fridge clean-out recipes turned out better than expected. Continue Reading →
I’d bookmarked this Baked Eggs in Pomodoro Sauce recipe from Quay Po Cooks sometime ago. QPC had been so fortunate to watch Chef Fabio Viviani (Top Chef Season 5) demonstrate this simple and delicious recipe at his restaurant. I can imagine Chef Fabio’s suave personality charming all the female audience at the demo. Continue Reading →
I know there’s a lot of hype about going raw, paleo or whole30. Let’s not start with the labeling. As long as it is whole food & real food, you can’t go wrong there. As I’m wheat intolerant, grating zucchini into noodles (so it’s zoodles?) is a great noodle substitute for me. Yes it’s zucchini noodles, it can be eaten raw or if you don’t like the raw veggie taste, blanch it with hot water. Oh but that’s extra work.. so why don’t you try eating zucchini raw for a change? Continue Reading →
It has been raining non-stop 2 weeks ago. the monsoon season has started. I just love rainy days, watching the rain drops on the window or hearing the rain drops on the roof. so soothing and comforting.. just like stews.
To me, there’s something comforting about stews even on hot days. I guess being brought up in a tropical country, we are used to having hot soups, porridge and stews anytime of the year. Continue Reading →
Every time I had an outing with my Arab friends, no matter which part of KL we are, we will end up having our meals at Half Moon restaurant at Serdang, that serves amazing Yemeni dishes.They just refuse to go to other Middle Eastern restaurant. In their opinion, Half Moon serves the best Middle Eastern food in town. Period. Yes, I have to agree. Best and cheap. But can’t say much their customer service though. And we almost order the same rice dishes – Mandy, Haneth or Kabsa and their amazing must have flat bread. I will always steal a bite or two of the bread. If I’m not wheat intolerant, I could have easily finish the massive flatbread myself. Continue Reading →
Grandpa loves to give away his papayas (pardon the pun) everything I visit. and I’ve made many visit since last year, hence papaya overload. He has 3 papaya trees in his backyard which he is extremely proud of. I do not understand why he loves planting just papaya and sugar apple trees in his huge backyard, I love other fruits too like mango, rambutan and passion fruits. Maybe I’ll sneak in a mango tree next time I’m back.
Last weekend, I took back an unripe (green) papaya to make Som Tam (Thai Green Papaya Salad). 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 →