Another long weekend has come to an end for the Malaysians and I trust that you have enjoyed the Raya celebrations, or for the non-Muslims, enjoyed holidays. I don’t have any close Malay friends in KL, so my Raya celebration involved a lot of cooking and spending time with half my family, namely my mother…
Category: Malaysian
Foochow Braised Fried Noodles (Chao Zhu Mian)
This is another dish that I grew up eating in Bintulu, Sarawak. I remember having them in school canteens. Now and then when I go back to Bintulu I’d order one… well, after I had my Kampua mee and Sarawak Laksa of course. I was in Bintulu for a few days back in March this…
My biggest project yet: Bak Zhang
The Duanwu Festival, also called Dragon Boat festival is upon us again. I have told myself year after year to learn the art of wrapping bak zhang (Zongzi). However, due to the distance from our very own Bak Zhang master, my Grandma (and perhaps my laziness), I was reluctant to attempt this without some form…
Foochow Cuisine: Zao Cai Fen Gan (糟菜粉干)
As I’ve blogged about Bak Chor Mee which represents half of my heritage (Teochew), it’s only apt that I balance it up with the other half today: Something Foochow. Which is really a subcategory of the entire Fujian (Hokkien) cuisine. There really isn’t much information available on the interweb about Foochow food, but I’m sure…
The Klutz Queen and Bak Chor Mee
This week has been a little bit of a down time for me. Granted, few days of rest following a hectic weekend (2 long gigs over the weekend) is quite therapeutic, if it wasn’t for a fall on Wednesday night which landed me a busted right knee. Kelly and slippery floor don’t bond very well…
Chinese New Year Yee Sang
Since Chinese New Year is just one week away, I’ll take the opportunity to feature some festive recipes. I don’t follow most of the traditions of Chinese New Year as for the past few years I’ve been living in a country that does not list Chinese New Year as public holiday. Go Figure. In fact…
Childhood Favourite: Fried Lao Shu Fen (Silver Needle Noodles)
My grandma is a super cook in all aspect. Growing up, we always have endless supply of food lovingly prepared by her, such as Ang Jiu (Red rice wine) Chicken Soup (she made her own rice wine), Chwee Kueh, Ang Gu Kueh, Kacangma (Chicken dish made with Kacangma herb and rice wine, also cognac sometimes….
Home away from home: Kampua Mee 干盘面
Most people who has heard of Sarawak dishes can think of a few: Sarawak Laksa, Tomato Kueh Tiaw and of course Kolok mee, often being referred as the signature noodle dish of Sarawak. Kampua mee is less well-known variety, but pretty much synonymous with the Foochows, just like Kolok mee is to the Kuchingnites, or Wanton…
Kelly Siew Cooks 