*FUN FACT: Joyce and I have always stumbled each other at events where foods are involved. We’ve always end up at the corner seating and enjoying our food while most of the time we could be chit-chatting for hours, and we’ll be talking no other than food. That’s the reason why I think she’s a foodie...
Who doesn’t know Asian Food Channel’s Icip Icip? A true food enthusiast in Malaysia would know who Anis Nabilah is! To refresh your mind, Anis Nabilah is an international celebrity chef and a TV host. She has appeared in many shows throughout her career (Rasa-Rasa, Kuali Bujang, Selera, Eating Wild and My Taste of Hong...
Bitter melon or bitter gourd has been traditionally used in Chinese and Ayurveda medicine for detoxing and to help treat type 2 diabetes among other things. Usually, seeds and pith are discarded and the flesh is cooked in a variety of ways. In this recipe I am using a smaller more bitter time of gourd called the Karela and it is an Indian variety.
The trick is to thinly slice the melons and soak it in turmeric and a handful of salt to draw out some of the bitterness. After soaking it for at least an hour, the sliced melons will be rinsed and drained before using in a variety of recipes.
The freshest kind of sandwich for a picnic or get together for afternoon tea. Too easy to make and super healthy too!
‘Similarly, with sambals, I always have a jar of spicy chili kicap in my fridge. I use it as a spicy dipping sauce or to garnish soups and stews’. – Ili Sulaiman. Photo Credit: PickledPlum.com, 2018
How to pick the perfect pumpkin? For Sweet pumpkin look for a brown knob with sap (brown caramel type crystals) that form at the knob. For savory pumpkin, it's best to pick a knob that is green.
Over the weekend, I got to hang out, cook with and eat with Anna Olson (yes! you can scream, like I did when I found out I was going to shoot with her). Now to give you a bit of perspective to how great of a chef/host/person this women is, here are her credentials: 1) She...
The perfect Indonesian inspired dish with a tasty combination of tofu, tempe and sambal to fit your spicy palates. Best served as side dish with white or brown rice!
I love making popiah in large batches and then freezing them on a tray (so they don't stick together) before placing them in zip lock bags in groups of 10. Once frozen they can last up to 6 months and all you need to do is just remove it from the freezer and fry them in some hot oil. It's a perfect snack to have ready for the weekend when my family comes over for tea.