What do I prefer? Meat or fish? My answer is fish. I have been a seafood lover since I was young. The moments that I will never forget were those when my parents brought us to seafood restaurants. That was something that got me really excited when my parents told us, ‘Hurry up, go and get changed, we are going out for dinner at a seafood restaurant.’ The nearest coastal town from my hometown is about 30... 

Claypot cooking is one of my favourites. Years ago when I was still a student in KL, I often frequented hawkers stalls for lunch and dinner. One of the dishes like claypot chicken rice by never failed to catch my attention. I always like my food to be warm when served, and claypot is the best in keeping the heat. Claypot cooking is not only a famous method used in SE Asia, it is also commonly used in several cuisines... 

It has been a busy week.. plus it was my birthday 3 days ago! Ahh.. getting another year older.. ops!!! Anyway, we should have gone out for dinner but the restaurant was fully booked even if we booked it a month before my birthday! However, we managed to reserve a table for 2 next Friday! I am so looking forward to dine in this restaurant, which I will tell you all about it next week! It was also exactly 2 years... 

As well as fishing sustainably, we should also be using every part of the fish that’s edible. Monkfish liver, for example, is a delicacy. Monkfish cheeks and even the bones and heads can all be put to use in the kitchen! Not too long ago, I found out a cheaper way to eat monkfish! Previously blogged recipe – Monkfish in salted soya bean and black bean sauce, is one of the best ways to prepare monkfish.... 

It was weekend and I was glad that I had the whole day to do whatever I wanted. I cherish this kind of moment when I have got the whole morning and afternoon to do things that I enjoy. I opened the freezer and I saw the leftover pâte feuilletée (puff pastry) that I used to make Cherry Tomato & Zucchini Tart. (OK! I know I still owe you guys the step-by-step post on making pâte feuilletée! It’s on my long... 

It has been a while since my last post on Peach Melba. I apologise for not being able to blog frequently for the past few weeks. Life was kind of busy and mad! Also, I was away for a wedding in France last weekend. Needless to say, I had a great time there! The only regret is that we should have spent more days in France! L Anyway, I made a quick and simple dish – celery and carrots chicken stir-fry probably... 

  First of all, I am honored to have been invited by Chris at SugarHead to write a review on his blog. You may still remember Engadiner Nut Tart that Chris made which was featured on my blog a while ago. Once again, thanks to Chris for the opportunity!   Just last weekend, I cooked so much that I had amazed myself! I cook almost everyday, but I prefer to cook during weekends as I get more time to take pictures of... 

  The snow has melted. But, the temperature stays. Perhaps, it is even colder than when it snowed. Keeping warm with enough clothing is essential so as eating the right food. Our appetite rises and tend to eat more during winter. This leads to more water requirement by the body to digest the food. Hence, we have to drink enough of water in order to help digestion and to avoid digestion related problems. Similarly,... 

Gong Xi Fa Cai ???? to those that celebrate Chinese New Year! This year is the year of Ox. The Ox ( ? ) is one of the 12-year cycle of animals which appear in the Chinese zodiac related to the Chinese calendar. The Ox is the sign of prosperity through fortitude and hard work. This powerful sign is a born leader, being quite dependable and possessing an innate ability to achieve great things. Are you interested... 

  Monkfish is not the best looking fish amongst all fishes you could get. But, it is probably the fish that I love most! Monkfish is a whitefish. It has got firm and meaty flesh that is very suitable for stir-frying. The secret to make good stir-fry fish dishes is to make sure the flesh doesn’t break into small pieces. Back home in Malaysia, my mom likes to use red/grey snappers or grouper. In London, the size...