Rice
Sardines Fried Rice
Culinary history was changed forever when someone long ago in China introduced rice to wok! The humble steamed rice, tossed with seasoning (normally soy sauce) and oil, seared with the intense heat from the frying pan, transforms into a dish worthy of kings. There was even an episode of Iron Chef where the Japanese chef [...]
Like sweet corn pudding, pulut inti was yet another childhood favorite easily available at the kuih (dessert) stands back when I was a kid. It was a simple dessert that usually came wrapped in banana leaf. Inside the small pyramid shaped package was a mound of steamed glutinous rice topped with inti, a sweet coconut [...]
Continue reading about Pulut Inti (Glutinous Rice with Sweet Coconut Topping)
Every Malaysian and anyone who has ever lived in Malaysia for a period of time would know about Nasi Lemak. This ever popular and ubiquitous dish can be found at the humblest street corner stands to the poshest hotel restaurants. In the old days, one does not have to look far to get a taste [...]
Spam Musubi is a ubiquitous snack and lunch food in the Aloha State comprising of a slice of Spam and a slab of rice wrapped together with nori in the form of Japanese omusubi. This creation is Hawaiian and yet curiously Minnesotan. Spam is made by Hormel and Hormel is based in Austin, Minnesota where [...]
Today I am going to share a very simple dish using the homemade salted eggs from my previous post. Ochazuke is rice in green tea normally accompanied by a variety of condiments, nori, and leftover side dishes seasoned with a little salt or soy sauce. Salted egg makes a wonderful accompaniment to ochazuke as it [...]
Continue reading about Ochazuke with Salted Egg and Campus Visits
Teochew Moey or Teochew Rice Porridge is a meal rarely talked about outside of the Teochew and Hokkien (Fujianese) communities although it forms a large part of their everyday food. The meal consists of plain rice porridge or congee eaten with an array of dishes and condiments. It is very versatile and is served throughout [...]
I first encountered turkey congee after last year’s Thanksgiving while doing blog visitation. Previous to that I had never thought of using left-over turkey in a Chinese dish such as this. There are many versions in the blogosphere and to join the crowd, I came up with my own take on this popular breakfast dish.
