Mar 09
Another yummy Malaysian classic ~ these “pancakes” are traditionally served along side curry. I like to think that these were very popular back in the day, but sadly these days no one makes them anymore. The only time I ever see these would be at weddings, kenduris (Malay neighbourhood banquets) or at certain food stalls during the holy month of Ramadhan. Rather fiddly if you don’t get the consistency right, but soldier on and you will be rewarded.
Permanent link to this article: http://foodflurries.com/savoury/roti-jala-malaysian-lace-pancakes
Mar 07
A couple of days ago I introduced a very classic Chinese delicacy using glutinous rice. That was the first time I ever worked with the stuff and it was a rounding success. Encouraged, I now present another Malaysian classic, popular amongst the Malay community. The rice is simple to be sure, but the rendang that goes with it is more on the technical side. Nasi kuning means yellow rice in Malay.
Permanent link to this article: http://foodflurries.com/savoury/nasi-kuning-with-malaysian-beef-rendang
Mar 05
If you have been to dim sum restaurants then you must be familiar with this staple dish. Sticky glutinous rice is steamed with chicken, Shiitake mushrooms, sweet Chinese sausages and dried shrimp along with a selection of sauces to create this wonderfully aromatic and satisfying brunch item. This is the first time I am attempting this for myself at home, so I am borrowing the recipe from someone else.
Permanent link to this article: http://foodflurries.com/savoury/lo-mai-gai-steamed-glutinous-rice-with-chicken
Mar 01
Happy accidents happen in the least likely of places and this one happened in Chinatown, Melbourne. That’s how I was first introduced to this fabulous dish and I gladly share this recipe with you now. In some restaurants this is served in a claypot, but you can always just cook this in a saucepan or skillet at home.
Permanent link to this article: http://foodflurries.com/savoury/braised-eggplant-in-spicy-mince-meat-black-bean-sauce
Feb 27
Okay folks, we are moving along nicely, ticking off some of my favourite Asian dishes, and today I decided to throw some spice into the mix. Actually, make that A LOT of spice, for ma po tofu hails from the Szechuan province of China. Definitely for those who enjoy the heat of chillies and peppercorns.
Permanent link to this article: http://foodflurries.com/savoury/ma-po-tofu-spicy-tofu-minced-pork
Feb 25
Mmmm … a random trip to the Asian store helped me produce this wonderful soup today. While not exactly made-from-scratch the results were pretty stunning. If you would like to make yours without the help of a pre-mix, feel free to follow the YouTube video tagged on here. Her recipes look amazing, I will have to subscribe to her channel and teach myself some proper Cantonese cooking.
Permanent link to this article: http://foodflurries.com/savoury/chinese-hot-sour-soup
Feb 21
I know I said this month would be dedicated to the food of love but somehow I seem to have shifted into Japanese gear. Today I made this cold soba noodle dish mixed with chopped spinach and served with a side of simply grilled salmon.
Permanent link to this article: http://foodflurries.com/savoury/spinach-soba-noodles-grilled-salmon
Feb 19
Tonkatsu is a deep-fried pork cutlet that’s been dredged in flour, egg and crumbed in panko. Here I was thinking I’d be all porked out after my recent visit to Germany over the Valentine’s day weekend … but I guess not, eh? Suddenly I feel the need to cook all things Japanese.
Permanent link to this article: http://foodflurries.com/savoury/tonkatsu
Feb 11
Yummy yummy yummy … chimichurri sauce on steak! This is my first attempt at mimicking a sauce I had sampled at one of the local Argentinian steakhouses here in Amsterdam. I have not been able to forget that experience, so I just had to remake it for myself at home. DELICIOUS!
Permanent link to this article: http://foodflurries.com/savoury/homemade-chimichurri-sauce
Feb 03
It’s February and time for another round of cooking challenges set by the good people of Taste.com.au. This month though they are shaking things up a bit by introducing a new format. I am starting with this classic Chinese appetizer of mince chicken wrapped in lettuce leaves ~ the San Choy Bau ~ a little personal nod to the recent Chinese New Year celebrations.
Permanent link to this article: http://foodflurries.com/savoury/san-choy-bau
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