If seafood and spicy is your thing, like me, then this dish will surely come as a tasty treat:

Ingredients:
1 kg raw king prawns
2 cloves garlic, crushed
2 tbsps peanut oil
3 tsps grated fresh ginger
1 stick celery, diced
1 red pepper, seeded and diced
1 tbsp sweet chilli sauce
1 tbsp hoisin sauce
2 tbsps lime juice
1 tsp sugar
Procedure:
1. Peel and devein the prawns, leaving the tails intact. (If you’re the lazy type too, why not buy your prawns raw-peeled-and-deveined? They have these at the frozen section of the supermarket. Thank goodness!) Place the prawns in a non-metallic bowl and mix in the garlic. Set aside.
2. …read more

Throughout November, Malaysia once again becomes a haven for master chefs to show off their culinary prowess. The country’s 28 finest restaurants showcase their delectable creations in a bid to attract new and existing diners to their establishments. Did you know that they even came up with special-prized menus for the Festival to catch the fancy of locals into the fine dining scene?
Eight years on, it was no surprise that the Festival has now also become internationally recognized in the food tourism industry. Wish we had a similar event here so we, too, may enjoy the smorgasbord of gourmet food! …read more

I found, purchased and ate this chocolate for the first time this week.  I was a little hesitant because of the way it was named.  Fortunately I found out that you can’t judge a chocolate by its cover.  It was mainly thick creamy chocolate with rice bubbles scattered through it.  Where the orange flavour came from I am not sure, but I guess it was in the chocolate itself.  Orange and chocolate always makes me think of “Jaffas” that you may or may not have experienced.  If you get the chance try either one and you won’t be sorry.
By the …read more

This was absolutely delicious, and for fish lovers (like my whole family), a feast!! I don’t make this dish very often — it is a bit fussy, but not much fussier than any of the other Asian dishes featured here… and a what a treat to the eyes and the palate. The anchovies alone will make any anchovy-loving gal like me happy, but the coconut-and-pandan rice, the fried fish, the egg, etc…. yum! . Get ready for a burst of flavor and try out Bee’s recipe here.

Rempah is one member of the family of basic seasoning pastes upon which many dishes in Southeast Asia — particularly those of Malay, Eurasian and Peranakan influences — are built. The ingredient list tends to be long, and usually includes aromatics such as shallots, herbs and spices, shrimp paste, chili peppers, and nuts. It is the first thing that hits the hot oil and is cooked until fragrant and the oil reappears, thereby permeating everything else that goes into the dish. Storebought curry powder will liven up a bland dish, but curry paste, especially if homemade …read more

Hi Laura, this is for you:). This dish is usually associated with Singapore, but versions can be found in China, Malaysia and Thailand as well — the curry of course is an Indian influence. If you mix your own curry powder, by all means, use it! I have provided a basic recipe here which is very flexible.
2 tablespoons canola or peanut oil
1 tablespoon minced garlic
1 small onion, sliced
1 teaspoon minced ginger
1/2 cup one or all of these — shrimp, peeled and deveined; cut up roast pork, or shredded chicken, or raw chopped chicken breast meat, …read more

They come in all sizes, to suit the dish, and your preference. Small, Medium, Large, and Extra Large, just like shirts, only yummier! Mostly used in Thai and Vietnamese Cuisine, but adaptable for most Asian cuisines and even non-Asian cooking. And if you’re trying to avoid gluten or wheat, these are perfect substitutes. Do check the ingredient list, because some rice noodles are not made with only rice flour, so if you have allergies, don’t assume it’s safe just because it says “rice noodle” on the packet. On the other hand, if you want to …read more

Many a recipe in the Asian repertoire contains a secret ingredient — sometimes so subtle it may be hard to detect — in pandan. Used in cooking rice, wrapping meat, flavoring cakes, etc., pandan is an indispensable item in the kitchen, be it Thai, Vietnamese, Filipino, or Malaysian.
More information from AsiaFood
From Wikipedia
And a recipe from Apple of My Eyes for Buko Pandan

A really easy way to add flavor and crunch to your Asian dishes. The oil itself can be used for stir-frying, or to drizzle over food right before serving. You can cook the shallots until they’re golden and crunchy and use it as topping for noodle dishes like mee rebus, or over your rice, or over Asian-marinated and grilled fish. So many things you can do with just two ingredients.
1 cup oil
1 cup shallots, sliced thin
Heat oil over medium heat in wok. Add shallots and cook. If planning to use oil for stir-fry, take …read more

If you’re like me, you will drool over Bee’s post. It’s next on my list. Haven’t done one in so long, and my family has been begging. Ai yi yi, look at those anchovies!!! Yum!
Right now, Simcook’s Bursting with Flavor Shrimp, Scallops and Gailan is waiting to be served. Gotta go eat!!