Since the interstate and international travel has resumed starting early this month, I think now is a good timing to blog about my hotel stay of my previous Penang trip which was happened on last year December. ◔_◔ Makan-makan during this trip Norm Micro Roastery Goodall Cafe Presgrave Street Hawker Center Taman Emas Kopitiam Toh Soon Cafe 多春茶座 Nestled […]
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This set of photo is so unpresentable, until I almost wanted to discard them. ( >︹<) Luckily, the taste of the dish was not affected, hehe 😛 Miso Glazed Eggplant, an umami packed dish, which is quite popular during summer and fall in Japan. The preparation is simple and fast, and you’ll get a satisfying vegan dish in just 30 […]
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A simple way to cook Eryngii Mushroom with just 2 ingredients but the dish is sufficiently bold in flavour! Ingredients (Serve:3-4) 6 King Eryngii Mushroom 50g unsalted butter 4 cloves garlic, minced 1/2 teaspoon salt 1 teaspoon soy sauce A dash of black pepper Cooking oil ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Step 1: Slice the mushroom diagonally/into small round section, score the mushroom […]
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This is another jazz-up-your-canned-food recipe that you shouldn’t miss other than the Fried Meehoon with Canned Stewed Pork that I shared earlier. Canned fried dace with salted black beans, are you a fan of this? I’m a super fan of this intensely flavorful canned fried dace fish which is originated in China. It is best paired with porridge and steamed […]
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Pai Guat Wong, literally translated as King Spare Ribs, is one of the popular pork dishes in any Dai Chow restaurants/stall. I always wonder why it is named Pai Guat while it’s a dish of pork chop (with/without bones) doused in appetizing sweet and sour gravy. Anyone can enlighten me? Ingredients (Serve:3-4) 400g pork chop/pork shoulder/pork tenderloin 80g all […]
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