If there is one dish that Malaysians can never say no to, it would be Nasi Lemak. Its ubiquitous flavours are something that many hold close to their hearts and you can have it any time of day. From street stalls to kopitiam, swanky restaurants and Malaysian cafes, this is one item that is always on the menu. Are you […]
Read more
I have been bookmarked this recipe from China Sichuan Food for a while and didn’t have that mood to get my hands on it. For those who’re cooking will understand me that we just need that suitable mood to cook a certain dish, right? #sayyesplease So, there’s one day I finally bought a few pieces of boneless pork loin chop […]
Read more
Another steamed pork patty recipe to be added into my Steamed Minced Pork Series! For the love of Chinese preserved or pickled vegetables, I will bookmark any recipes that call for preserved vegetables whenever I chanced upon them. Today’s recipe is one of them which I saw in XiaoHongShu 小红书 (Little Red Book), a Chinese social community app. Ingredients (Serve: 3-4) […]
Read more
Joined the heavily populated area of Bandar Menjalara, Red Inn Hot Pot originated from Ipoh is the latest addition to the famous Kepong’s “hotpot town”. Nestled in one of the new commercial residential building at Bandar Menjalara, Red Inn Hot Pot interior is inspired by 1970’s old Shanghai. The big mural of Shanghai’s street view, vintage Chinese advertisement posters […]
Read more
Karaage (唐揚げ, 空揚げ, or から揚げ, [kaɾa aɡe]) is a Japanese cooking technique in which various foods—most often vegetables and marinated chicken, fish or other meat, are deep fried in oil. Today’s recipe is a crowd pleaser of Japanese Fried Chicken, which is a sure winner with everyone of all ages. Who doesn’t like fried chicken, right? Ingredients (Serve: 3-4) 400-500g chicken thigh, cleaned and cut into large […]
Read more