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Yearly Archives: 2009

Sesame Seeds Ball with Mung Bean Paste

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This is a very famous Chinese dessert and often serve as a dim sum dessert. It is very easy to make but if you are not a lover of fried food then it might View more

Seri Muka (Egg Custard with Glutinous Rice)

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This steamed custard cake is one of my many favorite. I remembered when I was living with my late granny over school holidays she will always made this View more

Poached Whole Red Snapper with Spicy Seafood Tomato Sauce

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This a wonderful and light dish I always like to cook. Being coming from a family with Peranakan background whom one of my late grandpa View more

Chicken Curry Puffs

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This kind of curry puffs are our family favorite. The skins are made of homemade flour dough and wrapped with curried mashed potatoes and chicken slice. Living in the States, when you are craving for View more

Fried Garlic Calamari Rings

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Toward the end of summer before the arctic cold air comes, I found that eating fried calamari rings is the best snack or appetizer. I invited a few close friends View more

Plain Paratha

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Paratha is one of the most popular unleavened flat bread in the Punjabi cuisine. It is made of whole wheat dough and then pan-fried on the tave (iron-cast grill). The dough usually View more

Stir-fried Shitake Mushrooms with Snow Peas

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Snow peas are very sweet and crunchy. It can be eaten raw or cooked. This dish was prepared today for my family friend when she came over for lunch. View more

Sauce for Cooking Peppered Crabs/Shrimps

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INGREDIENTS:

1/2 cup canola oil
6 red chilies, seeded, finely chopped
8 clove garlic, finely chopped
2″ piece fresh ginger, finely chopped
2 1/2 tablespoons oyster sauce
2 1/2 tablespoons black soy sauce
1 tablespoon raw sugar
3 1/3 tablespoons coarsely ground black pepper

METHOD

Heat the oil in a wok or frying pan over medium-high heat and add chopped chilies, garlic, ginger and stir-fry until light golden brown; then add the oyster sauce, light soy sauce, dark soy sauce, raw sugar and ground pepper. Combine altogether evenly well. Use immediately.

Pandan Ku Kueh with Coconut

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This unique kueh (cake) is recreated. It origin of this kueh is called Ang Ku Kueh (literally translated as Red Tortise Cake) and filled with mashed mung bean paste.  I wanted this kueh to be different View more

Green & Red Finger Chilies

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These finger chilies are very popular in Asian cooking. It can be eaten as it is. It can be served sliced, minced, chopped or pasted. View more