Char Kway Teow/炒粿條/Fried Flat Rice Noodles, is my old-time favourite and popular dish in Malaysia, Singapore and Indonesia. Many of us will relate this dish to Penang whenever it is mentioned. And yes, Penang Char Kway Teow is indeed something that shouldn’t be missed when one visits Penang. Every time I visit Penang, I always make sure I have Char Kway Teow a few times before I leave! Apart from this dish,... 

Have you ever questioned yourself the difference between shrimp and prawn? Do you say shrimp or prawn? For me, I have always been using the term prawn. I have this idea that shrimp is slightly smaller than prawn. They both apparently are quite similar looking, but, in reality, they are not that similar. Anyway, this has been in my head for quite a while and until recently, I decided to look up the differences between... 

It’s back to recipes posting! Well, I hope that you guys have enjoyed my few series of posts about Japan overall — food, people, sights…. Today, I feel like it’s very suitable (because of the ’scorching’ weather) for me to share something really special, that I like a lot since I was a kid. Sagu or Sago comes from the starchy inner trunk of the sago palm. The trees are cut down just... 

Just  a few weeks ago, I went out with a friend of mine and told her that I was craving for Asam Laksa. I mentioned that I hadn’t eaten Asam Laksa for too long that I couldn’t even remember how many years? Yeah, it does sound incredibly shocking but that was the fact. When you don’t live in Malaysia, it does seem a little bit difficult to eat something like Asam Laksa unless you go to a good Malaysian... 

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.... 

Curries originate in India and have been traveling across to different parts of the world for many thousand of years. Curries come from the South Indian word Kari meaning sauce. As a result of spice trades and immigrations, curries hit all four corners of the globe and create many different versions of curries. Curries differ greatly in their taste and content, not only between countries but also within countries.... 

  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,... 

  Coriander (??), is one of my favourite herbs in Asian cooking. It is also known as Cilantro, particularly in the USA. Coriander/Cilantro has got really pungent smell, so it’s either you love it or hate it. I love the smell of coriander/cilantro. It smells distinctive and fresh and I think it adds great taste to food. However, some people may disagree and may think it is unbearable or unpleasant.   Coriander/Cilantro... 

  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... 

  There are certain ingredients that I can only get in Chinatown, that also applies to some vegetables. Just a few days ago, I did my normal food shopping at a local supermarket, I spotted something that looks really familiar. I wasn’t sure. So, I picked up the packet and read and label. It says ‘Ong Choi’. Ok, sounds a bit like ‘Eng Chai’ (in Hokkien dialect). I had a thorough look, from...