Cekodok Pisang, also know as Jemput Jemput or Kuih Kodok is a type of Malay street fruit which is deep fried mashed banana fritters. It is usually eaten during breakfast or as a tea time snack,and it goes well with a cup of tea or coffee. This recipe is great to use up your over-ripen banana. 😛 Ingredients (Serve: […]
Read more
This Spicy Preserved Radish is one of my obligatory orders whenever I have Teochew Porridge meal. This dish goes really well with porridge and rice as its spicy and salty flavor perfectly complement both staple food. There’s also recipe where minced meat is added for a more wholesome dish. Oh ya, you may cook more and keep it in fridge […]
Read more
Still remember the failed Kimchi Pancake that I mentioned in my Sesame-Seasoned Spinach recipe post? Here’s my successful attempt! *throw confetti Ingredients (Serve: 3-4) 150g all purpose flour 150g cabbage kimchi, coursely chopped 150g potato starch 1/2 teaspoon salt 200ml Kimchi juice 80ml water Cooking oil Dipping sauce 2 tablespoons soy sauce 2 tablespoons water 2 teaspoons rice vinegar 2 teaspoons sugar 1 teaspoon […]
Read more
I’m half Hakka (客家) and half Gaozhou 高州 (my mom is a Hakka). Yong Tao Foo (酿豆腐), Pork Belly with Pickled Mustard Greens (梅菜扣肉), braised Pork Belly with Wood Ear Fungus (木耳焖炸肉) are some of the Hakka delicacies that my mom usually cooks for us. Hakka dishes are always related to salty, heavily flavored and fatty. The salty food helps […]
Read more
Are you a fan of thick soup? Chinese style thick soup, to be precise, for example hot and sour soup (酸辣汤). Many restaurants or homemade version are normally thickened the soup using cornstarch or potato starch, rendering a thick and starchy broth, which I don’t really fancy of. Today, I’m going to share an easy thick soup recipe with a “magic […]
Read more