There are desserts and then there are DESSERTS, the kind that makes you sink back in your chair with relish. There are those that are so good, it borders on the ridiculous- you won't even notice if a bus… More »
For this year's Chinese New Year we thought, why not roast a duck? Easier said indeed. Questions of "eh do you know a good duck recipe?" Are met with blank stares. Oh many people know of other people who… More »
Hi, my name is Li Ann and I’m a die-hard chilliholic… If there was a Chilliholic Annonymous support group in KL, you can bet that I would be the first member! Only thing is, I’ve no intention of… More »
Fancy some sambal belacan but just can't be bothered to make any? Well there are plenty of eateries out there with great sambal belacan. However, shop sambal belacan is a little different than homemade… More »
What makes a great sambal belacan? Some say its the way you pound, not with hard punchy strokes but rather a grinding motion. Hence a lesung batu is an essential item. Some say its the quality of the belacan… More »
I have an unusual relationship with my Amah (grandma). To start off with she's my step-grandma, and since I lived abroad for 16 years while growing up I never really got close to her. Distance contributed… More »
Yes, this brownie is made from beans. Okay fine, chickpeas are legumes but imagine that! A tasty almost guilt-free dessert from chickpeas. Many have extolled the virtues of beans and legumes. We know they… More »
As usual, the discussions and debates have been heated. How can we just have 50 things when there's 365 days in a year? When on any given day we would be doing 5 different things and everything is food… More »
2010 is here and among the resolutions out there, eating right is always high on the list. I’m sure after the festive season your waistline could use a little something friendly to shed a few pounds… More »
Twas a blistering cold Christmas Eve With nary a peep in sight Shimmering snowflakes sprinkled down Like powdery sugar shaken atop a cake Christmas trees adorned in their finest ornaments Glittering and… More »
Like anyone, I am not against taking short cuts in the kitchen. I might make a dough from scratch but use filling from a can- nothing wrong with that. Or I'll whip up a white sauce full of thyme and rosemary,… More »
The afternoon I spent with Chef Celine was one that I will treasure for years to come. She taught us a lot about the Cristang people and their food, this amazing woman has a wealth of information to share.… More »
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What Are You Gonna Get at Ayam Lejen 2017?
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