Personally, this was one of the first dishes that I LOVED in Korean food.
I promised that I would write this recipe down for you last time when I posted on how to make Bulgogi. This recipe calls for a bit more work in terms of prep but the pay-off is really delicious so I think it’s worth it. And if you have spent enough time in the kitchen cutting veggies, then this should not be too hard for you.
We discovered a delicious Penang family recipe that was almost forgotten.
Whenever we go back to Penang, I always make sure that I come home with some goodies. One of the most popular things to take away from Penang (and no, unfortunately, we can’t pack their char koay teow, or Asam Laksa) is the biscuits evidenced by the number of people on our flight back to Kuching hand-carrying boxes and boxes of these wonderful pastries.
Continue reading Penang Family Recipe: Pan Fried Phong Pneah
Meet Sharon, aka Shaz, from Test With a Skewer who is the Top Commenter for January! Like previous top commenters, to thank Sharon I want to introduce her delicious site to you.
I first met Sharon through the Muhibbah Malaysian Mondays roundup, which she started along with 3 Hungry Tummies. Sharon blogs from Sydney, Australia where she is living, cooking and eating. Her site is full of traditional Malaysian recipes as well as tantalizing bakes and cakes.
Here’s our fun little “interview”:
This year marks our second Chinese New Year since we moved to Malaysia. Last year, we spent it in Penang with Annie’s relatives. This year though, we went back to Penang before CNY to enjoy all the great food while the shops were still open. So we’re spending our second Chinese New Year right here in Kuching!