Singaporean Mee Siam: Malaysian Twist on a Gravy Classic

(Updated Version)

I love creating recipes on the fly, using whatever ingredients I have at home. There's no formal recipe guide; it's all about improvisation based on what's available in my fridge and pantry. My kitchen is always stocked because I prefer not to run out for groceries frequently. Instead, I shop every two weeks to replenish my supplies. This approach keeps my cooking convenient and spontaneous (HOKKIEN HAE MEE).

 

Recently, with the ingredients I had, I made Mee Siam with gravy, or as we call it in Malaysia, "kuah." After enjoying the dish with my husband, I decided to share the recipe. To my surprise, while researching online, I found that the Mee Siam I prepared closely resembled Singapore Mee Siam, which led me to name it just that. It’s reminiscent of how I previously made SINGAPORE LAKSA: MS. NAVA'S TWIST.

Oatmealll Raisin Cookies: A Delightful Twist on Traditional Treats

The anticipation mounted as I stood in my kitchen, contemplating whether to embark on one final baking venture (Semperit Cookies) before returning to the daily grind. With just three days left of my much-needed break, I found myself drawn to the allure of homemade cookies (Vanilla Butter Cookies) once more. This time, the spotlight fell on Oatmeal Raisin Cookies - a classic treat with a comforting charm.

 

Unlike some of my previous cookie escapades (Cayenne Chocolate Cookies & Nyonya Pineapple Tarts), the recipe for these Oatmeal Raisin Cookies promised simplicity and ease. Yet, as I soon discovered, even the seemingly straightforward can hold unexpected challenges. Armed with a recipe from a popular site, I dove into the baking process, only to encounter a sticky dough (Chinese Peanut Cookies) that defied all attempts at shaping.

Semperit Cookies: Crafting Sweet Memories, One Ribbon at a Time

Ah, the delightful rhythm of baking continues in my kitchen! With each new creation, I find myself drawn deeper into the enchanting world of homemade treats. Despite the challenges that may arise, I refuse to be discouraged. So, when the urge struck to craft Semperit Cookies-a beloved member of the Malay cookie family -I dove right in. Little did I know, this venture would test my patience like never before.

 

As I set out on this culinary journey, memories of past triumphs filled my mind. From the delicate Vanilla ButterCookies to the bold Cayenne Chocolate Cookies, and the detailed NyonyaPineapple Tarts to the comforting Chinese Peanut Cookies, not forget, the crunchy crumbly Suji Cookies, each creation had its own story to tell. Yet, none had prepared me for the meticulous process of shaping Semperit Cookies.

Vanilla Butter Cookies

With some days still ahead of me during my leave from work, I figured it was the perfect opportunity to dust off my baking skills and whip up some homemade cookies. It's been ages since I last made cookies, mainly because neither I nor my husband are big snackers. But with time on my hands, I felt inspired to dive into the world of cookie making once again.

 

After trying my hand at Suji Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts, and Chinese Peanut Cookies, I was on a roll and couldn't resist the urge to try another recipe. This time, I decided to go for something classic and comforting: Vanilla Butter Cookies. There's something special about these cookies—they're simple yet delicious, and making the dough is a breeze.

Suji Cookies

Suji Cookies, an integral part of our Indian heritage, hold a special place in our hearts, especially during the festive season of Deepavali. Fond memories flood my mind of gathering with loved ones, rolling dough and delicately placing cherries atop each cookie, a cherished tradition that remains etched in my memory. Following the recent successes with Cayenne Chocolate Cookies, NyonyaPineapple Tarts, and Chinese Peanut Cookies, the allure of Suji Cookies was undeniable. With their humble yet captivating aroma, these buttery delights promise to evoke reminiscence and delight with every crispy, sweet bite.

Cayenne Chocolate Cookies

Indulging in chocolatey delights became my next irresistible temptation after mastering Nyonya Pineapple Tarts and Chinese Peanut Cookies. With my partner away on travels, the kitchen was my playground, and time was on my side. So, why not dive into the world of cookies again?

 

As someone who prefers a hint of spice over overwhelming sweetness, I decided to embark on crafting Cayenne Chocolate Cookies. Armed with cocoa powder and a mysteriously acquired bottle of cayenne pepper, I set out to create these eggless treats that promise to melt hearts and tantalize taste buds. The thought of their rich, chocolaty aroma filling my kitchen with warmth and comfort was simply irresistible.

Nyonya Pineapple Tarts

After crafting Chinese Peanut Cookies, I found myself drawn to another delightful treat: Nyonya Pineapple Tarts. What led me to these delectable delights? Simply put, it was my curiosity and desire to explore the sweetness of Nyonya cuisine (Nyonya Lam Mee) that beckoned me forth.

 

The journey to perfecting Nyonya Pineapple Tarts was fraught with setbacks. Despite consulting various recipes, I found myself grappling with failed attempts and wasted dough. Yet, from these failures emerged a recipe uniquely my own. What sets Nyonya Pineapple Tarts apart? It's all in the crumbly, buttery pastry and the distinctive open-face design, a departure from conventional tarts.

Chinese Peanut Cookies

In a world filled with hustle and bustle, sometimes it's the simplest pleasures that bring the most joy. And for me, that joy comes from the warmth of my kitchen and the aroma of freshly baked cookies wafting through the air.

 

It all started with a moment of inspiration during my annual leave, where instead of succumbing to the monotony of idle time, I decided to embark on a culinary adventure. With travel plans on hold, I turned to the comforting art of cookie making.

Malaysian Fish Head Curry: Belimbing Buluh's Natural Tanginess

Are you a fan of fish head curry? I truly am. There's nothing like digging, biting, and nibbling on the rich flavors of a fish head curry. Whether you prefer to enjoy it as is or chopped into pieces for easier eating, this dish is a delight. Today, I'm featuring the Malaysian version of fish head curry. What sets it apart? It's the belimbing buluh (you can see how it looks in the picture), also known as the oblong small starfruit.

 

Belimbing buluh, or bilimbi, is a tropical fruit native to Southeast Asia. It's small, green, cucumber-shaped, and has a very sour taste. Often used in Malaysian, Indonesian, and Filipino cuisines, belimbing buluh adds a tangy flavor to dishes and is sometimes used in pickles and chutneys.

Chinese Vegetable Noodle Soup: Choices & Variations

(Updated Version)

Did you know that soup can nourish not just the body, but the breath, mind, and soul as well? Imagine the soothing warmth of a bowl of soup, bringing a sense of calm with every sip. This is the essence of Zen cuisine (JAPANESE VEGETARIAN CUISINE) - a mindful way of eating where simplicity and harmony are at the heart of every meal. There’s something almost magical about it, especially when it’s a Chinese soup infused with herbs, veggies, and ladled over tender noodles. The flavors blend together in a way that’s simply sensational.

 

As more people embrace vegetarianism, soups have taken on a new life. While I’m not strictly vegetarian, I enjoy both meat  (CHINESE HERBAL PORK SOUP) and meatless meals. For a vegetarian soup, the quality of the vegetable stock is everything. It’s what makes the difference between a truly nourishing bowl and one that’s just okay. While you can find artificial vegetarian stock in stores these days, often in granule form, nothing beats the depth of flavor from a homemade vegetable stock.