Saw a post on Facebook of a video recipe for puff pastry chicken pie and it reminded me of Hainanese chicken pie, a dish unique to Penang. It’s a dish invented by Hainanese cooks for their British masters in colonial Malaysia. Most versions are in a brown sauce – a mixture of soya sauce and Worchestershire […]
‘Fish head’ bee hoon soup. Made from the leftovers from poached salmon yesterday hence no actual fish head. Rice vemicelli, bean sprouts, chives, chillies, milk, salmon and the salmon poaching liquid as a soup stock.
Congee (rice porridge) is warming on a cold day or when you’re sick. It cooks in just 10-15 minutes. I came across this tip to speed up cooking: freeze the rice so that they disintegrate more easily when they become brittle after freezing. Pop them into a rice cooker with plenty of water (topping up the water if […]
Ping Coombes made headlines back home when she won the title of MasterChef 2014 because she’s Malaysian. Was rather disappointed that the whole purpose of this tour was to promote ready-made Malaysian cooking sauces and Ping used them to prepare the food too. At least, the rendang was marinated overnight – that’s how it should […]
Used truffle-infused olive oil (bought from Italian stall at the Harbourside Festival) and garlic. The scallops were £ 6 frozen from M&S and do not shrink in size (cheap ones are injected with water to make them appear larger and thus shrink when cooked).
Pulled pork sandwich at Grillstock Smokehouse. It wasn’t that stand-out to me, yet my companions raved about it as though it was the best meal of their life. It was just like rendang (serunding type) or even bak huu (pork floss) to me. Raw(!) salmon nigiri and cucumber maki from Waitrose. Finally! I’ve missed this […]