Ikan Gerang Asam, Nyonya Tamarind Fish - MFF Melaka #1

My first submission to Malaysian Food Fest, Melaka Month. Being the organizer, I am commited to submit minimal 3 entries per month. For Melaka, I have prepared 4. Come and join us, it's not only for bloggers. Have some fun recreating something in your own kitchen. Have some "Melaka" at home :)

One of my favourite ways to eat fish is with asam sauce. There are a few types of asam pedas. The method that I normally cook it, is using Johor's method. I only found out it's Johor's method after doing some reading up regarding asam pedas for this event. Northern states like Kedah and Perlis, employs a slightly different method to cook it compared to the southern states.

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Homemade Cendol II



Colour enhanced with the presense of alkaline water

 I haven't been making cendol for a long long time. It's time now.

I have found the texture I like. The missing link was cornstarch, LOL. So common that anyone from anywhere can make this at home now. Before this I was asked many times about mung bean starch (green bean flour) saying it's not available in their countries. From my experience of making kuih tako of which cornstarch yields a softer texture, I thought, could I use cornstarch for cendol? I’m glad that this blog confirmed my thoughts for the use of cornstarch. Cendol made with only mung bean starch is too firm for my liking, a bit too “crispy”. Although traditional cendol is made with rice flour, it is brittle. So, when I tried using cornstarch, that was it!

I experimented in small batches by using only cornstarch and by mixing both cornstarch with bean starch. I prefer the latter.

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Lyanne's Book Cake - Random Sunday

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Curried Scrambled Eggs - Eggs #3

A dish that I suddenly came up with… because I have done 2 very light tasting dishes and needed a boost of flavour for dinner. This dressed up scrambled egg became the star of the night, the pungency of the spices, the tender texture of eggs and the fresh taste of tomatoes, it's quite an experience. It's also easy to prepare, provided you already have these spices on hand. 

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Krill Steamed Egg 虾皮蒸蛋 - Eggs #2

Krill… Can be found in wet markets, sold as fresh “geragau” or. It is also used to make cincalok (watch out for a cincalok recipe from Cindy, Melaka's host for August) and belacan. And there is also dried ones labeled as udang kapai.

Some sold are dyed with food colouring, therefore, looking peachy. Go for those that looks pale. It’s really cheap, and once you’ve tried it, you will know that it’s actually quite flavourful.
Besides being cheap.. krill is also very nutritious. Antartic krill is a good source of Omega 3, but those sold here… are not from Antartic, just locally caught. It may not be as superior, but then again, won’t be too much worse, right? It’s still protein.

Picture of dried krill, here

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Aubergine Omelette - Eggs # 1

The last egg themed week was last year, before I moved. Quite long ago.
When I saw this recipe, I was caught on by the fact that it used aubergines to top the pancake. I wonder how it tastes like. But I’m not keen on having it as pancakes as I wanted to make this for dinner so I changed it into omelette, thin omelettes.

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Easy Char Siew Filling

This is my previous char siew filling recipe. It involved cooking the char siew in whole pieces, dice and cook them a 2nd time with the gooey gravy.

I was thinking... it seems stupid to make proper char siew, dice them and then prepare the filling. Is there any other way that the restaurants are doing it? Any express way?

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