This is a recipe on how to cook paru berlado (fiery spicy lung). It is a classic Malaysian Malay dish commonly found in street stalls. It serves as a side dish or in nasi kerabu. The lung is a cheap cut of offal to buy but it is not easy to find. I use a […]
Paru Berlado (Fiery spicy lung) home cooking Read More »
The is a blog post on cooking chicken liver curry. Chicken liver is cheaply available from supermarkets this recipe has got strong spicy flavors that will counteract the taste of chicken liver. This recipe is available in different versions as one uses some the different types of ingredients. The curry has origins from Malaysia also
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This is a blog post on growing and harvesting Celtuce stem. Celtuce is a cross between celery and lettuce. It is normally used in stir-fries in Chinese cooking. Here is a recipe on how to cook Celtuce stir fry. Celtuce stem can also be pickled, roasted, and grilled. It can be bought from Asian grocers.
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This is a blog post on how to make traditional Qing Ming mugwort dumplings. These dumplings are also known as Qingtuan (青团). These dumplings are cook during the Qing Ming festival. It is normal to happen around Easter time. The festival is celebrated and pays respects to the dead family ancestors. Families get together and
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Here is a blog post on how to eco print fabric using the microwave. Eco print simply means producing natural prints on fabrics. It uses flowers and leaves to produce prints using natural dyes and mordants. I started knowing about this craft sometime last year and over that period I just practice like mad. I
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This is a blog post on making achar at home. it is a Malaysian Nyonya spicy pickle not the ones from India. Although it has origins of coming from India. The spices that were used in this achar recipe are more southeast Asian ingredients like lemongrass, dried prawns. It is made quite specifically to regions
Achar (Nyonya spicy pickle) Malaysian style Read More »
This is a blog post on fabric dyeing with dyers chamomile. Dyers Chamomile is different from chamomile tea. It is not edible (not much is known about it) and the variety is known as Anthemis tinctoria. It is different from chamomile tea as we know. It tends to yield more yellow dye compared to chamomile
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