Author: Chai Leng

Braised Beef Brisket & White Radish

BBraised Beef Brisket & White Radish‘s usually made with beef brisket and tendon but it’s quite difficult to source brisket here. So when I found it, I immediately thought of making this dish. It’s good to be eaten with either noodle soup or with rice. White radish or daikon’s another important ingredient as it gives the dish a distinct taste and it’s so tasty after soaking up those wonderful flavours from braising the beef. It looks like a giant white carrot but doesn’t taste anything like it and it can usually be found in Asian or Oriental supermarkets. Serves...

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Curry Chicken, Indian-Style

Chicken Curry‘s a regular in our home; there are so many different versions and I thought this recipe’s just perfect to have for our dinner one day. It reminds me of home (that is, Malaysia) and our snacks or meals at the Indian stalls and restaurants with family and friends. This recipe is adapted from “Amy Beh’s Indian-Style Chicken Curry on Kuali” Ingredients: 1.5kg chicken 4-5 tbsp oil 1 Bombay onion, sliced 3 green chillies, slit lengthwise, seeds removed 3-4 sprigs curry leaves 1 tsp mustard seeds 6 cloves 1 pc 4-5cm cinnamon stick 2 stalks lemongrass, crushed or...

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Bitter Gourd & Meat With Black Bean Sauce

It’s been a long time since we had bitter gourd or bitter melon. I went with some friends to do some Chinese grocery shopping and saw some lovely fresh ones and couldn’t resist buying a packet. Bitter Gourd & Meat With Black Bean Sauce‘s 1 of my favourite ways of preparing bitter gourd; the other’s with eggs. Serves 4 Ingredients ±200 g or 1 medium-sized bitter gourd 160g pork shoulder fillet or chicken thigh fillet, finely sliced 2 tbsp black bean sauce 1 garlic clove, peeled and finely chopped 1 red chili, seeds removed and finely chopped – optional...

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Terengganu Beef Curry

  Terengganu Beef Curry is very similar to rendang. It is milder and wetter – I mean, has more gravy than rendang – and it’s rather delicious. 🙂 Recipe from “Meat” by Chef Wan Total Prep & Cook Time: 2 hrs Serves 4 125 ml cooking oil 2 onions, peeled & sliced 3 screwpine (pandan) leaves, shredded & knotted 1 kg beef lean topside, finely sliced 750 ml coconut milk 750 ml water 2 pcs dried sour fruit (tamarind – Please see photo below) salt, to taste 1 tbsp sugar 55 g kerisik (Please see Note below) 1 turmeric...

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“Bus Station” Kefta with Egg & Tomato

The title says it all. Kefta is the type of snack that is on sale in bus and train stations throughout North Africa and the Middle East. It’s cooked on the spot and eaten straight from the pan. Speed is essential when travelers are about to depart, so this is the perfect dish for a quick brunch or supper. Make the tiny meatballs in advance and keep them chilled till they are needed. Recipe from The African & Middle Eastern Cookbook Serves 4 225g minced (ground) lamb 1 onion, finely chopped 50g fresh breadcrumbs 5 eggs 1 tsp ground...

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