Category Archives: Culinary

Malaysian Chicken soup? ABC Because it's so easy.

French Onion Soup may look sophisticated. But by heating Swiss cheese on top of soup in oven, all mystery's solved. Thanks to Kathy Maister, whose recipe is as follow: French onion soup serves 4 1 and 1/2 pounds of onions … Continue reading →

Yesterday (Monday), I went for the groupon offer. The food didn't taste quite Indian. Chef wasn't Indian either. I suppose they tried to make the food not too "ethnic", as some might find that too much. Learned some ideas like … Continue reading →

Soak cut fruits with light salt water for 3-5 minutes, store in fridge in as much vacuum as possible (zip-lock bag). Lemon juice can replace salt water...source: http://www.theyummylife.com/prevent_apple_and_pear_slices_from_browning

This section is for all pork brain recipe: 豬腦食譜 A. 香菇猪脑蒸蛋的做法，香菇猪脑蒸蛋怎么做好吃: 1. 蛋打开放入碗中,用筷子插入蛋黄前后直线搅开,不要打避免注入空气产生泡沫. 2. 打好的蛋液,兑入一倍的温水(鸡汤)混合, 加少许淀粉和(盐)后再过筛滤过泡沫. 3. 取蒸碗放入处理好的猪脑,再倒入鸡汤蛋液,撒入香菇丝,上盖锡纸小火蒸12分钟. 4. 先不掀锅盖,再放3分钟后再出锅后取下锡纸，撒欧西芹享用 Source: http://life.shangdu.com/document/24996-1.html

涼粉 第一種做法 ： 去大賣場買一包綠豆粉，以1比6的比例加水放在火上煮，一定要不停的攪拌，至沸騰。放涼後切片入盤，加入蒜末，醋即可。 詳細做法： 1、將剩下的五杯水倒入鍋中燒沸後，把調勻的澱粉慢慢地倒入沸水鍋中，邊倒邊攪動。倒完澱粉後改小火慢慢煮，並邊煮邊攪動。 2、將鍋中粉漿煮至呈完全變透明並伴有小泡泡翻騰。 3、起鍋倒入方形器皿中，並置於冷水中浸涼、凝固，或放入冰箱快速冷凝。 . 4、吃時將涼粉倒扣在菜板上切成條或絲。 第二種做法 ： 涼粉要用綠豆制的澱粉為原料。 先將綠豆澱粉用水化開攪勻，鍋內盛水燒開，待將要開時將化勻的綠豆澱粉倒入，邊倒邊攪，攪均勻後，盛入大瓷盤中晾涼，放入涼水浸泡，即成涼粉。 吃時用刨絲器（一種最新刨涼粉的工具，現在有很新的電動刨切機，如圖，買一台很適合家庭廚房使用）沿著凝結的涼粉刨出條，放入碗內，澆上好醬油、醋、蒜泥和胡蘿蔔絲、芝麻醬、辣椒油拌和，這種涼粉叫刮條。還有用刀切成小長條塊的，也是澆上面的佐料食用。 Source: http://food.tank.tw/article/%E9%9B%9C%E8%B2%A8%E4%BA%94%E9%87%91/coolfans.htm   麻油豆腐 小葱麻油拌豆腐 最最简单的一道可口菜，基本不耗时，还非常有营养。     总共需时 5 分钟 已经有1 个厨友收藏了这个菜谱。   准备材料 份量: 3 内脂豆腐 1盒（约500克） 小车麻油（芝麻油） 2勺 香葱 2根 盐 半勺 … Continue reading →

Tomorrow will be my second serving of Malaysia's famed Bobochacha, bubor chacha, bo bo cha cha, momo chacha, mo mo cha cha, momochacha. Source of reference: http://www.foodbuzz.com/recipes/690063-bo-bo-cha-cha Basic ingredients are yam, sweet potatoes. Optional: basil seeds, tapioca, banana and papaya. … Continue reading →

I made it once. For Church Potluck. Many loved it. Will do it again this Christmas. Maybe I'll make it less salty and put a salt, since some cannot talk too much saltiness. I think I noted to myself in … Continue reading →