Category Archives: Asian Food

Type of food – everything about Asian food

3 Days / 2 Nights in Penang, Malaysia

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Review of a Little Hidden Gem called Nagisa Tei in Penang

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Review of Padang Brown Food Court, Penang

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Cooking Recipe – Braised Fish Fillets

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Cooking Recipe – Home Cooking Thai Style Pork Curry

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Curry Night

It has been a long time since I last put up a post. Life in Melbourne is very different from Hobart. It is busier. There are more things to do. There are more social activities, entertainments and exhibitions to visit. There are more places to explore in the city – reasons to walk and to soak in the vibe of the city life and watching the street buskers. Gym and pool facility is readily accessible in the apartment building. There are more choices to eat out and less desire to cook at home. All these translate to one thing – where do I find time to blog. The answer is very little and very hard. It is easier to Instagram what I see – a single click of my iPhone 6 camera will instantly allow me to share what I see in front of me in my Facebook and Twitter, and also share with my Instagram’s followers.

Blogging requires time and commitment. Time that I don’t have as much as I would like since living in Melbourne. It has to be something meaningful and worthwhile if I am going to put up another post. And, this is one of them. Hopefully you will find this post worth spending your time to read as I find it worth spending my time to write and share with you.

Two weeks ago I was window shopping at Myers in Melbourne CBD. I was wondering how I should spend my shopping voucher. Should I spend it on clothing or homeware or kitchenware? Neither one of them I thought. Maybe I should browse the books section and see if I can buy a fiction novel to read. But, who would have guessed that I would end up with a new cooking book!

I am one of those that will buy a cooking book and keep in the shelf and never use it. I do not have the discipline to follow the recipe. It is never accurate. I prefer to experiment my own food and my cooking style is unconventional. It is try this and that..a bit more of this and a bit less of that.  It depends on what I can find in my fridge and my cupboards. I rarely write down on a piece of paper to do my grocery. It is always go with my instinct and what is available at the time at an affordable price. Then, I decide what to cook for the day. I will only do this if I am not cooking for a group of friends because it will either work or not work. Some time, my partner of 21 years will be so disgusted that he will refuse to eat my food and prefer to make a toast for his dinner. Like last night!

So, today I have decided I will make something different to gain his trust in my food again…that I can still cook.

Back to Myers, I seldom browse the recipe book section. There are too many recipe books out there. And, probably only a handful of them are really worth buying. An experienced cook can tell by reading the recipe if it will work or not. This particular one caught my eye. It has a beautiful cover and very catchy title “Curry” with 2 bright red chillies. I wasn’t going to fall into the trap of buying it for the sake of using up my voucher.  But, when I flipped through some of the pages and started reading the recipes, I was drawn to the recipe sensing the aromatic flavour and taste of the curry. I flipped through few more pages and I was convinced that it is worth buying. After all, it doesn’t cost me anything with the voucher.
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This is an experiment..experimenting the recipes from my Curry Book. This book was originally published in 2006 in Great Britain by Dorling Kindersley Limited. This version that I have bought is a revised edition published this year in 2015.

I have chose 3 dishes for tonight’s dinner. I cannot reproduce any part of the book as it has a copyright.

  1. Mutter Pulao. Recipe on Page 63
  2. Kerala Lamb. Recipe on Page 115
  3. Rasa Kayi. Recipe on Page 124

I have to admit. All 3 dishes turned out very well and they were delicious. As a typical me, I didn’t follow the recipe to the precise measurements. I have adjusted some to my liking and to my taste. I used chicken instead of lamb for the “kerala dish”. Otherwise, all the ingredients were there in all 3 dishes.
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Mutter Pulao is a delicious fragrant and spiced rice.
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Kerala Chicken is a dry curry dish. It is the most complex dish among the 3 and requires the most time to prepare. It involves dry roasting the spices and blending into a spice paste. It takes time to simmer down and reduce the curry until it is almost dried before ready to eat. I have modify this dish a bit by adding more fresh ginger slices and fresh curry leaves at the end. Sprinkle a bit more sea salt and brown sugar to taste. It is a lovely dish. I will try using lamb next time as called in the recipe book.
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Rasay Kayi is probably my least favourite among the three. Probably I haven’t done it correctly. I have followed the recipe but I suspected I should have gone with my own instinct to modify the recipe a bit to suit my taste. Don’t get me wrong. It is still tasty. But the recipe was a bit ambiguous to follow.
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The verdict. My other half love tonight’s dinner.
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He actually said,

“Thanks for a lovely dinner”
“It’s a restaurant quality food”.

I even made my own mango lassi to round up my curry night dinner. Nice, thick and creamy with frozen mangoes, yoghurt, milk and honey.
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If there is one recipe book that I will recommend. This is it.

And, if you love curry like I do. Don’t hesitate. Go and buy yourself this recipe book. It is worth spending the money.

Next time, I will try the other recipes in the book and if the weather is as cold, wet and miserable as today, I will confine myself in my small kitchen, cook and give you my verdict on the recipes.

All photos were taken using my iPhone 6.

Katong district, Singapore

I never expected that I will really enjoy my overnight stay in Singapore. It was a stopover transit on my way back to Melbourne. I did some research on the hotels nearest to the Changi Airport and came across Village Hotel Katong. My requirements are simple – hotel must be nice and clean at a reasonable price and walking distance to shops and food outlets. Everything else doesn’t matter as it is only an overnight stay.

On arrival at Village Hotel Katong, it was more than I expected. The hotel is new. The lobby area is welcoming. The Front Desk staff friendly and efficient. I was offered an upgrade to the club package which includes the use of the club lounge, breakfast and a gorgeous large room with a free standing egg shell bath tub in the living area of the bedroom. All these perks at an extra Singapore $50.

After check in and settling into my room, I freshen up a bit, went to check the club lounge and hotel facilities. Then, went for a walk along the main road, East Coast Road, in search of something to eat. There are a number of modern cafes, restaurants, open bars and a handful of traditional shops, including one which will stay with me for a long time. This one, with a big signage “Glory Catering”, has a selection of homemade nyonya kuih on a stand in front of the shop. Behind the stand is the Poh Piah station and the main food counter selling a range of Indonesian nasi padang curry dishes, noodle dishes from mee siam to mee rebus and nyonya laksa. Everything looks delicious. I settled for a bowl of “mee rebus”, which I haven’t had for many, many years. I also ordered one serve of poh piah. Drink a homemade barley as a cooling drink. I knew the food will be good as I stepped into the restaurant. It’s raw and authentic. It is nothing like one of the modern establishments down the road. But, what I didn’t expect was that the food and drink I had were more than just good. They were much, much better than I expected! If I were to live in Singapore, I would have to go back again and again to eat at this place, or to take home some of the poh piah to snack. The nyonya kuih were delicious too, which I had to take away 2 slices to try. The food and drink cost Singapore $8.20 and the two pieces of kuih cost Singapore $1.20. Unbelievable. I never knew such good food and price still exist in Singapore. As I left, I had to tell the “uncle” and “auntie” that I really enjoyed the food. The uncle who was making the poh piah was well dressed. He told me that he has been making the food for over 40 years! It looks like a family establishment that has been passed down a few generations because the taste and flavour are very authentic.
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I am impressed with Katong district. Walking around the neighbourhood streets is interesting. They are clean and green, beautiful “peranakan” terrace houses and bungalow houses. The area looks wealthy. It is a far cry from the hustle and bustle of glitzy Singapore city.

In the evening, I walked a bit further and came across “Joo Chiak Road” which is a long stretch of road dotted with bars, karaoke nightclubs, restaurants and and Indian’s grocer! This is old and new Singapore. There were a number of expatriates drinking at some of the open bars. The karaoke nightclubs are completely “black out” on the outside. They looked sleazy.

I had a simple traditional Chinese open air restaurant serving a range of dishes. It was a nice and simple dinner that cost only Singapore $6.50 and the barley drink $1. Singapore is affordable if one lives outside the city.
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