Fruitcake that never fail

I am going to share my never fail, fuss free, gadget free, fruitcake. I adapted this recipe from somewhere. If I remember correctly, it is an Australian grandma’s recipe which appeared in the Australian version of Women’s Weekly. RECIPE Pineapple Fruit Cake Heat oven to 180 deg C Line a large cake tin. (Size : […]

Tomyam kung

The above is a bowl of tomyam kung (prawns tomyam) I cooked during Chinese New Year. I am lazy to type out the recipe at the moment so I shall share the link from Amy Beh for the time being. Promise to give my own version when I up to typing longer. My version is […]

Sambal hairbee (plus petai)

RECIPE FOR SAMBAL UDANG KERING (DRIED PRAWNS) 300gm dried shrimps 6 red medium sized onions cili boh/chili paste (quantity according to taste, maybe 3tblspoon) 3 stalks serai/lemongrass 1 big piece fresh kunyit/tumeric (if substitute with powder, about 1 tblspoon) Daun limau purut/forgot the English name – slice finely (this is a must) Daun kunyit/tumeric leaves […]

Open sesame (oil)

Almost every Chinese new mother knows the familiar smell of sesame oil. One can’t escape from it during the post-natal period, commonly called the confinement period. Every food is cooked with it. Bleargh! when overdose but yummmm, if used properly. To some, it stinks. To others, it smells great. Ghee Hiang‘s name is synonymous with […]