Easy to cook Saba fish served with homemade Teriyaki sauce. Coriander was the only fresh greens I had in my pantry at that time. I would recommend pairing it with grated daikon(white radish)
On a quiet Sunday afternoon, I had a random desire to paint – with edible food. I have no experience painting and it seemed like an amusing idea.
Bought self some painting materials, a packet of Char Siew rice. Had my canvas set up and started painting away in the kitchen till my heart’s content. It was rather entertaining and I definitely need more practise with the brush strokes, the next time round.
I’m a fan of kitchen hacks. Coming from a family where my mum would usually work with whatever she has around the house and try to avoid spending whenever she can, I have grown to develop such a penny-pinching habit too. To be fair, it is quite hard to source some items in KL as well like rolling pin bands.
I’ve decided to hack rolling pin rings because
Dowel sticks can be easily obtained in any craft store for a small cost. I got mine from ArtFriend @ Gardens for a couple of ringgit. Most of our dough recipes require 3mm – 5mm thickness and these dowel sticks come in those thicknesses as well.
I tried saving by getting myself a cheap wooden rolling pin for RM3. It didn’t perform so well. The dough will easily stick onto it, and it’s not easy to keep clean and dry as I use it quite frequently. I swapped the wooden rolling pin [ after much insistence from my beau ] for a stainless steel one, and it made a huge difference. The weight actually helps me produce much more even dough effortlessly, and it’s much easier to clean.
I would suggest investing in a stainless steel or silicone rolling pin as a wooden rolling pin requires more care to avoid cracking or warping. There’s also the high humidity issue in Malaysia which may encourage mold growth. Wooden rolling pins can neither be washed with soap nor be soaked as it will absorb harmful chemicals.
Happy Chinese New Year!
It’s that time of the year again to stock up on your nian gao (年糕) so you do not deprive yourself of some awesome fried nian gao sandwich. It’s a pretty popular snack with both kids and adults which is prepared at the end of Chinese New Year. Nian gao can be kept up to a year, and if you spot any mold growing just slice off the top. Based on my experience, it’s best to slice it thinly, so it cooks through better. And it does get pretty thick once you start sandwiching the nian gao slices and coating it with batter.
Left to right: Nian gao, Taro & Sweet potato
Try to slice the sweet potato thinner for it takes longer to cook through compared to taro
Make sure the batter is not runny. Aim for a smooth consistency and if it’s too runny, just add more flour.
Deep fry until its golden brown
When I first saw this term ‘thick coconut milk’, I was a bit clueless at first on how to get it. Sometimes in the market, you’ll see packet coconut milk that says ‘coconut milk’ or ‘coconut cream’ but it is actually the same thing. These products have thickener agents added to them according to the chef I spoke to.
How to get thick coconut milk
It’s best to keep your coconut milk chilled at all times for it spoils easily in Asia’s room temperature. Freshly produced coconut milk should be chilled and used within 24 hours.