Top End Bubur Lambuk

by Alexa P., on Fri, August 20, 2010 - 2:02:18 AM
Kitchen Capers

image You’ll often find this porridge outside the mosques distributed after the Asar or evening prayers where volunteers prepare it. This is a good meal to “buka” with after a long day of fasting as it is packed with nutrition and it’s easy for your stomach to break down since it is not too heavy. This can also be found at the various pasar ramadhans around town.

Each state has its own version of this bubur and so we asked our FC Chef Sjaiful to cook it up the way he likes…  More »

Cencalok Delights

by Alexa P., on Thu, August 12, 2010 - 10:53:22 PM
Kitchen Capers

image Our team was in Melaka last week to film the catching of grago and they were able to score us some delicious high quality cencalok to work with. To make cencalok, the grago are mixed with salt and cooked rice in equal proportions. They are then sealed in jars and then left to ferment for a minimum of three days up to two weeks. After this fermentation period the pungent briny cencalok is ready to consume. This is good just on it’s own with some rice or tossed into an omelette. We decided…  More »

A Gula Melaka Meal

by Alexa P., on Thu, June 24, 2010 - 7:10:52 PM
Kitchen Capers

image While Gula Melaka is traditionally used in desserts we wondered if it would work just as well in savoury dishes. After all there are many meals that require the use of molasses or brown sugar and the structure of Gula Melaka is not too different in comparison. So as usual we narrowed down some recipes and played around in our kitchen. These turned out well and we might just use more Gula Melaka in our cooking from now on.

Sweet n’ Spicy Ribs Gula Melaka StyleMore »

April Treats

by Alexa P., on Thu, April 01, 2010 - 10:03:17 PM
Kitchen Capers

image It’s the start of April and we figured you might like some ideas for tasty treats that will reward you after a busy day. We’ve made a few things that will definitely tingle the senses and tickle the mind. Indulge in some of these goodies and have a good time!

Vietnamese Spring Roll with a Plum Dip

image

These…  More »

FC Laksa Supreme

by Alexa P., on Mon, March 22, 2010 - 10:53:59 PM
Kitchen Capers

In spirit of our Laksa month we wanted to create something with the FriedChillies stamp on it. This is our very own Laksa using elements of the various Laksas around the country. We wanted something with a curry broth similar to the Nyonya Laksa but with a sourish tinge to it like the Assam Laksa. We also wanted a bit of creamy santan to give it more oomph! Our special addition was the use of a seafood broth to round it out nicely with a richness and sweetness.

Check out…  More »

Going Quackers

by Honey Ahmad, on Wed, February 03, 2010 - 6:08:48 PM
Kitchen Capers

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 cook it well- "my mother makes the most fabulous braised duck," said one. "I have a friend who lives in Singapore and there's this thing he does with duck..." there's a smacking of lips. "Eh... why bother, just go to Canton Fare/ Paramount Garden/ DU and order it la..."

Right.More »

Sambal Belacan Extravaganza

by Honey Ahmad, on Mon, January 25, 2010 - 6:39:03 AM
Kitchen Capers

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 essential. Some say its the quality of the belacan and to be sure you can't achieve great sambal belacan without the key ingredients being good. And you have to dry-fry the belacan first or else don't bother. Yet, the quality of the chillies are important too. The straight, shinny ones you get in the supermarkets are too hard to grind…  More »

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