Seafood Mamak Mee Goreng

Wat’cha goreng about ? Mee Goreng translates simply as ‘Fried Noodles’ in Malay and Bahasa Indonesia. When the Chinese traders sailed to these shores, they introduced the wok and noodles. Soon after, came the myriad of street food dishes, which are still popular today in Indonesia, Malaysia and Singapore. In Malaysia and Singapore, the more…

Ultimate Seafood Pilaf

Aromatic basmati rice infused with a rich prawn stock and a vivacious scent of ceylon cinnamon, cloves and green cardamom all swaddle this luxurious take on a simple, mildly spiced pilaf. A pilaf is completely different from a biryani. The pilaf is a lightly spiced rice dish that is usually accompanied by gravy and other side…

Spicy Fish Head Curry

Look away if you’re squeamish about heads, eyes and odd food bits … Welcome to the delicious world of the tender, flakey flesh of a gorgeous fish head. Fish Head?! Let’s pause for a second and consider this – What do you think happens to the heads of the filleted fish in your supermarket aisles?…

Rice cooker Mushroom Biryani

Mushrooms are one of my favourite ingredients to cook with and eat. They come in an astounding array of colours, shapes and textures. Just look at my mushroom ‘garden’-slender enoki, meaty shiitake, gorgeous maitake (hen of the woods) and king oyster mushrooms and the cutest of them all – bunashimeji mushrooms. When we were in…

Aromatic Roast Chicken in Coconut Milk

Last few weeks since we’ve been back from Tokyo, I’ve been tinkering with several cake recipes that use matcha (Japanese green tea) but I still haven’t found one that accentuates the lovely aroma and flavour of it.  I desperately wanted to post a Japanese-inspired recipe but things did not work out. Oh well. That’s for…