Winter solstice, the day of longest night marking the beginning of winter. As Chinese in Malaysia, we inherited many culture and custom from our ancestor birthplace. The custom to have Tang Yuan(Mochi ball) on winter solstice is one of them. I learn that this custom is from southern China, whereas in northern China they will…
Tag: Food
Cooking log 45 : Homemade Falafel
I had a small party at my place for Thanksgiving 🙂 2020 is close to the end and it had been a tough year for everyone. Every moment to be with someone in person was cherished like never before. I recently started to explore Turkish cuisine and this was technically my second attempt at Falafel….
Cooking log 44 : Chicken & Cilantro Pot Stickers
Whenever i have excessive cilantro need to be used up quick, chicken meat ball is my go to recipe. This time i decided to take it one step further and treat myself with juicy pot stickers. Pot sticker(é”…è´´) is a China cuisine that was believed to have its beginning during the Song dynasty around 900…
Cooking log 43 : Cucur Udang – Malaysian Prawn Fritters
Street food is one of the things i miss the most about Malaysia. Among them Cucur Udang is one that holds sweet childhood memories…well technically memories of begging my mum to buy it for me and sneakily buying them when i am old enough to go out on my own with pocket money. Some time…
Cooking log 42 : Two-Color Seafood Bowl – First Experience w Whole “Salmon”
Autumn arrived and salmons are returning. Swimming and hopping up the stream back to their birthplace, carrying hopes and dreams of the future. And….erm they got netted. A while ago i wrote a post about the “Salmon” in Japanese called Syake, that it is not supposed to be eaten raw. While the flesh need to…
Cooking log 41 : Moules Marinière, Mussels w Garlic, Thyme in Cream Sauce
Fresh mussel is something i discovered in adulthood and love it ever since. Growing up, my experience with mussels were not good. Mussels in Asia usually comes as dried goods and used as base for stock, soup and porridge. The region that produce it is warm and humid, hence the mussels fermented slightly during drying…
Zephyr Codex 