Cabbage Tang Hoon recipe is more or less a fake Shark’s Fin recipe. Why? The glassy look and texture (tang hoon as also known as glass noodles) of the tang hoon is quite comparable to the shark’s fin, albeit not as crunchy. If I am not mistaken, there is a Stir Fried Shark’s Fin recipe out there which is quite similar, though more princely in price.

For those who are non-supporters of eating shark’s fin, this dish is a good substitute and can even be served as a main dish itself, much like any noodle dish. The main ingredients are simply tang hoon, cabbage and eggs. If you have fresh crab meat, that would be excellent but since not all homes are privileged to have crab meat most of the time, we shall have the “pauper’s” version here.

This is my mother-in-law’s recipe for Cabbage Tang Hoon Read the rest of this entry »

Loh Mee is literally translated as “Stewed / Braised Noodles”. Whilst it is not stewed as long as say, a meat dish, nevertheless the cooking time is longer for this type of noodle compared to other types. Oh, by the way, Loh Mee is in the hokkien dialect. There are two known types of stewed noodles here in Malaysia, the other being Lam Mee. The gravy is slightly different.

Our family recipe for Loh Mee is southern-styled, meaning from Pontian, Johor. It is quite similar to the one from Ulu Yam. Lam Mee has a slightly different taste ot the gravy compared to Loh Mee. The highlight of this dish for me is the use of black vinegar which gives this noodle a slightly sour, but appetising taste. We used to have this often during Chinese New Year. Read the rest of this entry »

When I attend Chinese Wedding Banquets, one of the dishes I look forward to is the dessert and the Honey Dew and Sago Dessert is one of my favourites. This dessert combines the sweet and fragrant taste of fresh honey dew fruit with the jelly-like texture of sago in a refreshing syrup-based drink. What makes this different from the Yam and Sago Delight dessert is the fact that no real cooking process is involved, unless melting sugar syrup is defined as cooking for you.

This dessert tastes great eaten cold and is suitable for kids and adults. Very refreshing indeed on a hot and humid day in Malaysia.

This is my recipe for Honey Dew and Sago Dessert Read the rest of this entry »

Capsicum, also known as Bell Pepper, is a good companion for beef in stir-fries. So far, I’ve seen and tried three colours available - green, red and yellow, the latter being the sweetest. With capsicum, you can’t really leave out its other good friend, the onion. A stir-fry with these two ingredients give a good fusion of smell (you’ll either like it or don’t) and taste (sweet in nature).

When I eat beef, I usually like them just or slightly undercooked. Over cooking beef with generally make it tough and chewy unless you stew them for long hours, which is another thing altogether. Hence, when I stir-fried this dish, I left the beef for last. Total stir-frying time is about 3 minutes as I prefer the capsicum to remain crunchy. Cook longer if you prefer softer capsicum. Most of all, experiment with this dish to your liking.

This is my recipe for Stir-Fried Tender Beef with Capsicum Read the rest of this entry »