Kerabu Tang Hoon (Spicy Glass Vermicelli Salad) – A Twin Post
Today’s post is a special one. You know how we need buddies in the real world? Well, we also need buddies in the virtual world and I want to tell you about my buddy, Denise. Denise and I first “met” in January 2010 when Roti n Rice was just a month old. I used to [...]
Continue reading about Kerabu Tang Hoon (Spicy Glass Vermicelli Salad) – A Twin Post
One of the most versatile and abundant fall produce is the pumpkin. Out here in the West, pumpkins are mainly used in soups and desserts. As far as I can remember, they are frequently used as a vegetable in savory dishes in Malaysia. One popular dish is pumpkin rice similar to the Spiced Rice and [...]
Continue reading about Nyonya Style Pumpkin and Shrimp Curry
Bubur Cha Cha is a popular Malaysian dessert consisting of a medley of sweet potatoes, taro, tapioca flour jelly, and sago in a thick coconut sauce flavored with pandan. Sometimes black eyed peas, bananas, and even durian are added to the mix. This delicious and fragrant dessert is normally eaten in the afternoon or during [...]
Okra has a mild flavor but somewhat unusual texture. When cut, it releases a sticky substance that is often used to thicken soups and stews. To minimize sliminess, keeping the pods whole helps. Perhaps one of the best way to eat this vegetable is to steam it. This mild vegetable is delicious dressed with a [...]
Jicama is a juicy, crispy, and sweet edible root with a yellowish paper like skin. Sometimes it is referred to as yam bean. In Southeast Asia, it is commonly known as “bang kuang” and is an essential ingredient for making spring rolls. Jicama is excellent eaten raw and is a superb snack. It also lends [...]
The Baba-Nyonyas or Peranakans are descendants of the early Chinese immigrants to Malaysia (then known as Malaya), Singapore, and Indonesia who intermarried with the local population. Many were traders from the province of Fujian, China, attracted by the bustling spice trade. They started arriving as early as the 15th century and as time went by, [...]
Continue reading about Chicken Curry with Kaffir Lime Leaves
