This is a guest post from my sister Yiew Lee, all the way from Kingston, South Australia. She’s a pharmacist by trade (and yes, we are a typical Asian family) and she shares the same cooking passion with me. However she is blessed with a sweet tooth and tends to make more desserts than Your…
Smashed Avocado and Feta on Toast
Ahh…. I don’t eat avocados enough. It’s mainly because the avocados here are all imported and can get quite expensive. (RM5.99 for one in Village grocer!) But from time to time I do get cravings for this incredibly creamy and delicious fruit. So when the craving strikes I just have to close my eyes and pick one…
GoMakan.com Launch at Club Neverland
GoMakan.com, the newest local food directory for Klang Valley has just celebrated their launch at Club Neverland and I was invited by Poesy Liang to witness the launch last Friday. At a club, you say? Yes! With food stalls, unlimited booze (Carlsberg and some bubbly towards the end of the party), games, lucky draw and…
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…
First Attempt on Tonkotsu Ramen
The Ramen craze has well and truly arrived in Kuala Lumpur. Over the last few months, quite a few Ramen joints sprouted, including the infamous Menya Musashi in One Utama (as well as Gantetsu), Hokkaido Santouka in Pavilion and many more. What’s not to love? We are after all a Noodle nation. I’m sure some…
Let’s Meet Up at Al-Amar Express
I could probably eat Lebanese food everyday. Then again, it’s probably not a bad thing. Lebanese cuisine is quite healthy as it usually involves a lot of fresh and raw vegetables, whole grains, lean animal proteins, and often simply seasoned with lemon, olive oil, garlic and some of my favourite spices. The cooking methods usually…
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…
Broccoli and Cauliflower Fritters
I remember there was a period corn fritters were all the ‘craze’ for brunch options. Suddenly all the cafes in Melbourne started churning out their own takes. That might have been why these delicious morsels sneaked in my weekend repertoire and so far has been the go-to dish when I don’t know what else to…
Tonkatsu Curry
I’ve just realised that I’ve never posted any Japanese recipes on this blog despite it being one of my favourite cuisines. Since this is the first time, I might as well start with my favourite dish. When I was a student in Melbourne I’d have a Katsudon or Katsu Curry Don almost every couple of…
Kelly Siew Cooks 