This dish is typical in northern Malaysia and is usually served as part of a banquet. Ingredients:150g flathead fillets (can use any firm, white flesh fish)1/3 cup vegetable oil2 tablespoons dried shrimps, soaked in boiling water for 10 minutes, drained and coarsely chopped700g (3 1/2 cups) steamed jasmine rice (about 240g uncooked), cooled1 stalk of…

Dukkah (pronounced ‘do -kah’) is an Egyptian blend of coarsely ground nuts and spices. Use it by dipping bread in extra virgin olive oil then into the Dukkah mixture. I remember the first time I encountered this curious looking mixture when I was still living in Singapore. My husband and I went out for dinner…

Ok, so the photo isn’t so hot but the sandwich is! It’s been a favorite of mine for a very long time. For me, it’s a classic staple and when one is running short for time or you just don’t want to spend any time in the kitchen, this fits the bill. Ingredients:2 slices of…

When figs are in season, this is the time to make this recipe. As a matter of interest, fig newtons and dried figs are NOTHING like a fresh fig! A fresh fig tastes like a mix of a peach and a strawberry! Figs won’t last long at room temperature, but a mildly cool refrigerator will…

This famous Turkish flatbread is often called pide. It makes a nice change from the Italian pizza and is designed as a meal however, you could serve it as an appetizer. Make your own pizza dough or use flatbread (pita) if you are short for time. Topping:2 red capsicums1 medium eggplant2 tblespoons olive oil1 red…

Almost every cuisine on our planet has found an important role for garlic and is among the oldest known horticultural crop. Egyptian and Indian cultures referred to garlic 5000 years ago and by the Chinese 2000 years ago. Garlic’s good for you. Garlic acts as a warming herb for the digestion and respiratory tract and…

This is a family favorite and not only is it delicious but easy to prepare. It’s a unique way to serve 5 vegetables in one dish and the vinaigrette enhances the flavors of the vegetables. At our family reunion this summer, I made this and while everyone enjoyed it, my sister Patrice waxed lyrical about…

Yes, it’s that time of year where retailers and bakeries are promoting the ubiquitous ‘moon cake‘ to help kick off the The Mid-Autumn Festival. In Hong Kong, Singapore, and Malaysia, it may be referred to as the Lantern Festival. The Festival falls on the 15th day of the 8th lunar month of the Chinese calendar.…

Durians and Mangosteens‘The King and Queen of Tropical Fruit’ These two fruit, though quite unrelated, are regarded as the King and Queen of all tropical fruit. Few would fault the mangosteen except that the rind leaves an indelible stain. Both mangosteen and durian are native to South East Asia and require a year round, warm,…

I was recently tagged by two food bloggers: Bruno from Zinfully Delicious and Sam from Becks & Posh for “The Food Bloggers Guide to the Globe – 5 Things to Eat Before You Die”. A guide started by “The Traveler’s Lunchbox“. Trying to narrow the search to five things is a huge task for this…

There are many exotic looking fruits in Asia and trying to figure out which ones to eat or how to eat them can be daunting. I’ll do the research and hopefully the upcoming postings will encourage you to sample these beauties. RambutanWhat is this hairy fruit? Surely it’s not something for human consumption. When I…

Hong Kong is still quite warm and as I write this the thermometer on our balcony reads 28c at 9:30 am. I have acclimatized to this sub-tropical city and I don’t mind the heat when cooking hot dishes but every now and then a quick and easy cool recipe allows more tolerance when the heat…