My favourite Nasi Lemak Sambal Chilli


I have been cooking various types of Sambal chilli for Nasi Lemak and I have settled on this recipe which I like the most. And trust me, making a good sambal is not difficult.

Slices of large red onions and fried ikan bills is added towards the end. The onions introduces texture and the ikan bills adds salty and umami flavours to the sambal.

Perfecting the Rice in Nasi Lemak


Just when you think you have the recipes and techniques all wrapped up, there comes along another tip or idea. And sometimes it will not only improve the recipe but simplifies it.

My favourite cooking companion, Auntie Lucy and myself have been fastidious in trying to improve on the rice of our Nasi Lemak recipe. Our favourite approach is to cook it in the rice cooker before steaming it in a steamer. It is definitely better than just cooking it in the rice cooker as the rice turns out fluffy. However, when you are cooking a big pot of rice in the rice cooker, inevitably some of the rice will stick together as the cooker cooks unevenly.

Rice Wine Chicken (Dry version)


I have already written a post on Rice Wine Chicken.

It is the ultimate confinement dish. I am not sure how I got to like it so much as I have never been confined :). I suppose when I was a child, there is always someone who have just given birth. And in those days, it is common for households to brew glutinous rice wine in large jars. And there is always some chickens running around in the backyard. So, sans one, we get to enjoy bowls of this.

Fast forward to modern urban Singapore and you will fine that this home-made brew is indeed very uncommon. Commercial Korean ones are quite good and sometimes it is the only option I have.

Dry Bak Kut Teh (with fresh bamboo and green pepper)


Dry Bak Kut Teh has been a crazed for a few years now in Malaysia.

Even before I encounter it in restaurants, I have always imagined that a dry version of BKT should work nicely, a sort of braised pork ribs in herbal sauce.

Of late, it has been a crazed in local BKT joints here. With some tips from my friend (Jabez) who owns the Soon Huat Bak Kut Teh, I did try making it in Toronto but I did not quite have the right ingredients. When I got back here, I gave it a go and I was satisfied with it.

Dry Hor Fun (flat rice noodles) with Minced Pork


Today is the last day of my six-month Sabbatical. I am grateful to all who have made this season possible, and to my Lord for His grace and gifts. I had an amazing time in Toronto and other parts of Canada. Having made new friends there, I hope to return one day.

While the food in Toronto is quite good, it was difficult to create some local dishes such as hor fun (flat noodles) as the texture quality of the hor fun there is different. I thought it "cool" that today I could cook a nice dry version of hor fun for the family before I get back to the reality of life and work tomorrow.

Auntie Ruby's Curry Puff


Your mum or grandma must have made some curry puffs that you miss so much.

Commercial ones are not the same. You know that.

We are so busy, huffing and puffing, that the idea of patient pastry recipes like these have become feint memories and a lost tradition. Thus we stuff ourselves with "chunky" ones (sorry, can't resist the pun) and moan about the good old times.

"Wha ah, kali paff tis days tass so bad? I miss my po-po's." (With a mouth full of pastry and mashed potato, it can be hard to speak Singlish properly.)

Making curry puffs may sound like a lot of work for most. And having tried it, I can tell you it is not for the lazy. But my Mum's version has delighted many.

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