Quick and easy “A popular spicy noodle soup in the Peranakan cuisine, which is a combination of Chinese and Malay cuisine. It can be found in Malaysia, Singapore and Indonesia. According to CNN Travel ranked Penang Assam Laksa 7th out of the 50 most delicious food in the world.” Since the age of 19 I have been determined to perfect my laksa dish, I will always remember my very first attempt that ended up being […]
Quick and easy “In Thailand, the successful method to make the skin of the pork crackle is by using these three simple steps of boiling, oven baking then deep frying.” This is one of the many ways to making pork crackle. During my time in Thailand while visiting the family, I noticed that the local’s would crackle the pork in a completely different way than the westerns would. You can tell through the way it […]
Quick and easy “Dish known as a crackling Sunday roast.” You can never turn down a good crackling pork! I made this dish as a British Sunday tradition which is a roast.
Quick and easy Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. Rendang is also served among the Malay community in Malaysia, Singapore, Brunei and Southern Philippines. In 2011 an online poll by 35,000 people held by CNN International chose rendang as the […]
Quick and easy “Curry puff is a snack of Southeast Asian origin. It is a small pie consisting of specialised curry with chicken and potatoes in a deep-fried or bakedpastry shell, and it looks like the Portuguese stuffed bread called Empanada. The curry is quite thick to prevent it from oozing out of the snack.Curry puffs are enjoyed throughout, Brunei, Malaysia, Indonesia, Singapore, Thailand and India.” This delicious little snack is famously made by my […]
Quick and easy “A French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. While the wine used is typically from Burgundy, though many regions of France have variants of coq au vin using the local wine.” Back in my uni days, one evening I invited a couple of friends to eat something french for a change. I had no idea what to cook or how to make french food but I was […]
tasting tales 