I know I’ve already missed posting this during the pre-Christmas baking frenzy but I just got too busy to actually sit down and write posts. In Malaysia however, we not only bake for Christmas, we actually do MORE of our baking for Chinese New Year. That being the case, I am really NOT TOO LATE to post more cookie recipes at this time of the year. 😉 Continue reading Homemade Malaysian Pineapple Tarts, Part 1
It’s getting really cold here in San Jose. We had frost on our grass this morning. I know that a lot of you have major snow storms but this cold I feel here is as cold as I’ve ever known (or want to know). I’m from the tropics and then I moved to Hawaii and I’ve now graduated to California. I don’t think I could take moving anywhere colder. (I’m a wimp, I know…)
Jiu Hu Char is a Penang Nyonya dish that we always had when we were home for the holidays. Any special occasion would be a good time to find this dish at our family home. The flavors remind me a little of my mom’s popiah (they share similar ingredients) but this dish is eaten mainly with rice instead of being wrapped in a flour skin.
Continue reading Jiu Hu Char
Growing up, my brothers and I always headed up to Penang during the school holidays. My dad had a really BIG family–with ten siblings, I had tons of aunts, uncles and cousins to play with. And every night, we all gathered around the kitchen table for many Nyonya-styled meals.
My grandmother had a bond-maid who cooked the most amazing foods. (I didn’t realize that she was a bond-maid until much later. I always just assumed she was part of the family) . Tau yu bak was one of the dishes we had often there. I just loved everything about this dish, its simplicity, its fragrance and its flavor. Plus, it’s got a killer sauce.
