Author: Magda Lee

Greek cuisine is a Mediterranean cuisine. Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine (white and red), and meat (including pork, poultry, veal, lamb, rabbit and beef). Other important ingredients include olives, pasta (especially hilopites, a kind of pasta similar to tagliatelle), cheese, lemon juice, herbs, bread, and yogurt. The most commonly used grain … Continue readingGreek cuisine

Korean cuisine is largely based on rice, vegetables, and (at least in the South) meats. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; banchan) that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, gochukaru (pepper flakes), gochujang (fermented red chili paste) … Continue readingKorean cuisine

This Korean kimchi recipe shows you everything you need to know about how to make traditional cabbage kimchi. With this small batch recipe, you’ll find it not that difficult to make good authentic kimchi at home.  Kimchi is a collective term for vegetable dishes that have … Continue readingTraditional Kimchi (Napa Cabbage Kimchi)

IngredientsPANDAN PANCAKE WRAPPER 200 g plain flour 10 pandan leaves + 150 ml water blend to make 150 ml pandan juice 250 ml thin santan 100 ml thick coconut milk + 150 ml water 1 large egg 70 g 1 tsp cooking oil 1/2 tsp salt Oil for greasing the crepe pan INTI (Sweetened Grated Coconut) 120 g gula melaka palm sugar … Continue readingKueh Dadar (Kuih Ketayap)

Ingredients 180 g sugar 1 kg grated tapioca 350 g coconut milk 1/4 tsp salt 2 whole eggs 20 g butter at room temperature Instructions Add 180g sugar to 1 kg grated tapioca Add 350g coconut milk, 1/4 tsp salt and 2 whole eggs Mix all the ingredients thoroughly Add 20g soft butter at room temperature … Continue readingKueh Bingka Ubi (Baked Tapioca/Cassava Cake)

Ingredients 1 kg grated tapioca 150 g sugar 100 ml coconut milk 370 ml water Banana leaves to line pan or oil pan 400 g grated coconut ½ tsp salt 6 pandan leaves Instructions Add 150g sugar to 1 kg grated tapioca Add 100 ml coconut milk and 370 ml water Mix all the ingredients thoroughly Place banana leaf … Continue readingKueh Ubi Kayu (Steamed Tapioca/Cassava Cake)

IngredientsPulut: 6 cups glutinous rice 6 cups water 1½ – 2 tsp salt 1 Tbsp oil 10 g ground white pepper to taste 50 dried blue pea flowers 100 ml water Filling: 2 Tbsp vegetable oil for frying 500 g diced big onions 4 Tbsp chopped garlic 700 g minced pork or chicken 12 dried shiitake mushrooms soaked in hot water 1 cup chopped parsley 1 cup chopped spring onions 60 g candied winter melon diced … Continue readingPulut Panggang with Nyonya Chang Filling (Spiced Minced Meat Filling)

IngredientsGula Melaka Coconut Layer: 1 teaspoon tapioca flour mixed with 25 ml water 90 g gula melaka palm sugar, chopped ¼ teaspoon salt 25 ml water 5 pandan leaves 250 g coconut freshly grated Tapioca Layer 650 g tapioca 1 kg before removing peel ¼ teaspoon salt 1 tablespoon sugar 50 ml santan coconut milk Banana Layer 6 medium sized bananas InstructionsGula Melaka Coconut Layer: Add water to tapioca flour … Continue readingGetuk Ubi with Banana (Getukgal)

Ingredients 3 Tbsp minced garlic 3 Tbsp finely chopped ginger 2 finely chopped large onion 250 ml water 2 Tbsp chopped spring onions 5 chicken legs 1 chicken breast 2 Tbsp thick dark soya sauce 4 Tbsp black vinegar 1 Tbsp light soya sauce ½ Tbsp taucheo fermented soybean paste 1 tsp sugar 250 ml water 1 tsp sesame oil Instructions Wash and cut 5 chicken legs and 1 chicken breast … Continue readingBlack Vinegar Chicken