This delightful blueberry milkshake will be loved by young and old. Summer is my second favourite month (first place goes to spring, but that’s a story for another summer day) and the best time for a blueberry milkshake. The days are long, skies are blue (‘red roses too’), animals feast, and we humans take to the […]
Author: felix
- Appetizers
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Vegetable Fritters
Cook up a batch of these vegetable fritters for a fun way to eat more veggies! Deep-frying is not my thing. It (feels) unhealthy, uses (usually) more oil than surely is necessary, and is always a bother to wash. I handwash my utensils – my dishwasher is really a glorified dish drying tray disguised in […]
Felix’s Original Chicken Curry Laksa
It was a heavy, tepid evening. I was listlessly gathering the laundry which had dried crisply in the sweltering afternoon heat (I love sun dried laundry). Like a splash of water on hot sand, I suddenly craved the spiciness of Malay laksa. You know what they say about spicy foods cooling you down on a hot day? (Read more […]
- Mains
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Easy Claypot Chicken Rice
Browsing through my saved recipes recently, I came across Claypot Chicken Rice on Rasa Malaysia. It brought back memories of my family’s claypot poised over a charcoal stove, slowly cooking stews, broths and savoury dinners. Smoke from the charcoal infused the food with a woodsy, smoky flavour. The claypot kept heat and moisture in long after the food was cooked. The pot was […]
Okra and Tofu
We have a love-hate relationship with okra. Lip-smackingly good when deep fried in southern style (Hush Puppies and Fried Okra, anyone?), comfortably filling in rich gumbo, tantalizingly spicy in bhindi masala. Yet the thought of inevitable slimy fingers can be a deterrent. Then like smoky, late afternoon rays filtering through loose, leafy canopies, I chanced […]
Steamed Tofu with Ground Pork and Gogi Berries
Tofu – the ‘miracle’ source of protein from soy that has zero fat and low in calories. Depending on what texture you are seeking, there are silken, soft, firm, rough versions and a slew more in between. There are fresh, fermented, fried, pickled ones to suit different needs. For all its versatility, tofu has only […]
Snap Vegetable Soup
One hour. That was how much time I had to conjure a healthy lunch. Here’s the thing: I do not generally plan for lunches. I am usually the only one at home during the day and I am pretty easy to feed: oatmeal with wheat-germ and blueberries, leftovers from the previous night, cereal with a splash of milk, […]
Fried Salmon Cubes
I had a halved salmon tail, unskinned, wrapped in my freezer. I remember having scrumptious fried salmon at home, seasoned with nothing but salt and pepper coated with a little bit of flour. Here I added turmeric. Having learnt about the health benefits of curcumin, the chemical in responsible for the yellow colouring in turmeric, I have been trying […]
All-Essential Condiment: Sambal Belachan
Always accompanying Southeast Asian food, belachan is a mainstay in cuisine from south of China, to Thailand, to Malaysia, to Singapore, to Indonesia and to reaches far and in-between. Needless to say, as Straits-cooking is a fusion of Malay, Chinese and Dutch influences, it is an essential condiment to nyonya or Peranakan food. At its heart […]
Braised Eggplant and Ground Pork
Plump, firm, bright purple in colour – ‘Eggplant’ as it is widely known here in America, commonly called ‘Aubergine’ in Europe, and liltingly called ‘Brinjal’ in my homeland in South-East Asia, is rather bitter when raw but easily absorbs flavours used in the cooking process. Its versatility is evidenced by its widespread use in varying cuisines around the world, using a […]