Recently, someone asked me why I post so many of my recipes in Metric measures (you know who you are!) instead of cups and Imperial measures. I said, "Well, I’m from Malaysia and we measured all our cooking and baking in grams." To which she responded, "You’re in the US now, so get with it!" Ok, well, there are other reasons I do so.
Do you love lamb? Or do you find the meat too gamey? I belong to the first camp. I have always loved lamb.
Continue reading Roast Leg of Lamb with Fennel and Orange Rub
Pandan chiffon cake is one of my comfort foods from Malaysia. The fragrance of pandan, the softness of the cake, the sweetness of the coconut milk are all very much a part of Malaysia to me. There’s something wonderful about taking a bite of cake and having all these flavors and textures combine and then just as you’re savoring it, you’re left with only the memory of the light fragrant delight until the next bite, and the next.
In Malaysia, pineapple tarts are one of the cookies that you will always find in most homes for Chinese New Year. There are two types of pineapple tarts– the first one is the open faced variety which is the original version (which is also why this cookie is called a tart) and the second is the enclosed jam version (which I suspect came from Indonesia where many beautiful and time-consumingly designed versions of this cookie can be found).
I got this recipe from my third aunt, who through trial and error has created a really delicious, melt-in-your-mouth dough which is truly sublime. In some ways, I have always had some reluctance sharing this recipe because if there is one recipe that I feel is part of my family, this is probably it.