If you’ve ever visited an Asian bakery, you’d have noticed that the tables are predominantly covered with bread-y pastries.
Some are savory and others sweet. Most of the fillings are very common to Asians, like red bean paste, lotus paste, and custard for sweet buns or charsiew, curry chicken, pork/meat floss, and sausage for savory buns. I especially enjoy things that have red bean filling in it.
Have a cough? How about a fever? Sore throat? No problem – drink some barley tea!
I heart Pie Tee!
No, this has nothing to do with tea, which is something else I heart a lot! Kuih Pie Tee or “Top Hats” (because the shape is sometimes like a top hat) is an appetizer that is popular in Malaysia. It is a wonderful treat–crisp shell, sweet and slightly crunchy vegetal flavors of jicama, carrots, and green beans, and meatiness from pork and shrimp.
Continue reading How do You Top Mum’s Popiah? With Kuih Pie Tee
I love food magazines! I love drooling over recipes and pictures and reading about other people’s experiences at restaurants or eating in a different country. Two of my absolutely favorite food mags are “Fine Cooking” and “Saveur.” They are both quite different but appeal to me for their beautiful pictures, content and recipes.
Having said that, I’m sorry to say that I’m no longer subscribed to either. No, it’s not because I don’t like the magazines, it’s mainly because I have many back issues as I’ve been subscribed for many years and I don’t cook enough with the ones I already own (yeah, I’m one of those who can’t get rid of old issues).
