One of the activities that I’ve done during the first MCO period (March 2020) was growing my own bean sprouts aka taugeh at home. The steps are simple and no special equipment is needed, you’ll be rewarded by your home grown bean sprouts after 5 days. This is the IG story post of my harvest that I shared, not […]
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Other than cooked into our favourite boiled soup like THIS and THIS, green papaya is great to make as pickle and it’s absolutely healthier than those store bought and 100% free of any harmful chemical. ᕦ(⚆Ѡ⚆)ᕥ Homemade Pickled Green Papaya, it’s crunchy, tangy and slightly spicy, a must-try! The next delicacy I want to try with green papaya is Som […]
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The Chinese New Year is a full 15 days of fun, food and laughter. This is how I feel after weeks of sumptuous Poon Choy feasts, festive snacks, and late night gatherings: That’s enough! I need to take a break from food! It’s time to give your body a detox and shed off that good 5kgs that you gained during […]
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Ya, I’m still writing my makan-makan at Penang during December 2020, but Late Better Than Never, right? ヾ(^ ^ゞ Makan-makan during this trip Norm Micro Roastery Goodall Cafe Presgrave Street Hawker Center Taman Emas Kopitiam Toh Soon Cafe 多春茶座 Cecil Street Market This time, we were brought to Ah Bah Ko Steamboat at Jalan Jelutong by my partner in […]
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Fermented Bean Curd, Fu Yu (in Cantonese) or Fǔ Rǔ (in Mandarin) 腐乳, as its name implies, is a type of preserved tofu made with bean curd (tofu), salt, rice wine and other flavorings. There are white fermented bean curd, as well as red version which is called Nam Yue (in Cantonese) or Nán Rǔ (in Mandarin) 南乳. Today’s recipe […]
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