Latest from the Blog
Yong Tau Foo (Stuffed Tofu and Vegetables)
Yong Tau Foo (Stuffed Tofu and Vegetables) with homemade salmon fish paste and two different sauces – bean paste and clear soupy sauce.
Lala in Spicy Bean Sauce
Stir fry Lala in Spicy Bean Sauce is a perennial favorite prepared restaurant style with less empty shells and better sauce coverage.
How To Make Kerisik (Toasted Coconut Paste)
How to Make Kerisik (Toasted Coconut Paste) using dessicated or dried shredded coconut and food processor or upside-down cup blender.
Continue Reading How To Make Kerisik (Toasted Coconut Paste)
Malaysian Chicken Rendang
Aromatic spices make this rich, creamy, dry style Malaysian Chicken Rendang a favorite of many Malaysians. It is a must-try!
How To Season a New Mortar and Pestle
How To Season a New Mortar and Pestle with rice to sand it down and aromatic dried shredded coconut to cure it so that it is ready for use.
Parsnip “Yam” Ring
Light, fluffy Parsnip “Yam” Ring as an alternative to classic Yam Ring with comparison of different versions and preparation methods.
Latest Main Dishes
Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →
