Friday, 29 May 2009
Monday, 25 May 2009
- Firstly bring all the ingredients to room temperature before starting (takes roughly half an hour from refrigeration).
- Line the base of an 8" loose-bottomed/springform cake pan with greaseproof paper. DO NOT attempt to use a normal cake pan as it will be impossible to remove.
- Preheat your oven to 150 C (140C fan assisted). Create a moist oven by placing a shallow tray of hot water on the bottom rack.
Sunday, 24 May 2009
Saturday, 16 May 2009
Malaysia Kopi Tiam has opened and shut down in several different locations over the years, but I'm glad to say it is now doing a bustling business on Charing Cross Road and is dishing up amazing authentic food up to the standards of critical Malaysians like myself :)
Tuesday, 12 May 2009
If you like pesto and have been buying it in supermarkets, stop now. There isn't a single ready-made jar on the market, no matter how well-known the brand or premium the range that can even come close to the flavour of one you freshly blitzed yourself. I swear to you I am not exaggerating; my pesto-lover friend Daniel has never looked back after trying this recipe, and even makes his own reddish-brown version with sundried tomatoes.
Chuck it all into a blender/food processor and press "on". That's all it takes.
Blitz to a smooth puree:
Store in an airtight container in the fridge. Delicious stirred into pasta, roasted with chicken, grilled on bread with melted cheese for amazing toasties, tossed with salad and olive oil as a herby dressing...
Sunday, 10 May 2009
Original review written 29 March 2009 on Trusted Places
Thursday, 7 May 2009
Tuesday, 5 May 2009
Monday, 4 May 2009
400g fresh fat yellow Hokkien noodles (hard to find overseas I've realised-use udon or Shanghai noodles as a substitute)- scald for 1 minute then steep in cold water and set aside.
100g pork fat, cubed to make “chu yau char”- Render cubes over low-medium heat for about 1 hour (cover partially if it splutters all over the place). Set aside crispy bits and use liquid lard for frying.
*make sure wok is smoking hot*
3 cloves garlic, finely chopped- stir fry until fragrant in liquid lard.
100g prawns/ 100g squid/sliced fishcake