Fried Pork Chops with Pineapple Thyme Reduction

    Whatever happened to pork chops? Do people still eat pork chops? Are they celebrated with great joy and gobbled down with sheer food lust like Homer Simpson?  Granted it has been over 13 years since I have lived in my home country so I am not sure if they are still quite as popular…

Advertisements

Chicken Tikka Masala

The Chicken Tikka Masala Origin Story Chicken Tikka Masala was supposedly born in Glasgow when a customer complained about his chicken curry being dry.  To remedy this situation, the restaurant chef added some tomato soup to the mix and VOILA! This British-Indian dish was born.  Many people speculate on whether or not this is actually…

The Perfect Salmon Salad

Perhaps it’s the constant heat here in Malaysia or perhaps I simply have had enough with cleaning dishes piled high but recently I have come around to a nice salmon salad for dinner.  For one, it’s easy to throw together after a long day.  No slow cooking, hours-long roasting or labor-intensive side dishes.  Just one…

Chili Paneer

  Who says vegetarian is lame? I have to admit, I always viewed vegetarian food as a bit of a bummer with tasteless tofu and stupid quinoa bowls.  Yes, a meatless meal made with sustainable local produce is more environmentally and socially responsible but come on….who really likes tempeh?????  It tastes like a litter box!…

Cranachan

    Release the Cranachan….   This Scottish dessert of Cranachan (pronounced CRA-NA-HCHAN) is not a sea-dwelling monster from Norse mythology but instead a delicious concoction of oats, cream or yogurt and raspberries.  It is also one of my family’s favorite desserts which I only make on special occasions like Christmas or anniversaries. Over the years…

Andy’s Balti Base Gravy

Why do we need a base gravy for this dish? It’s tough to pick a “biggest difference” between British Indian food and “real” Indian cooking – beyond the fact that one has come through the lens of the restaurant industry rather than the homes and street stalls of the subcontinent.  At home, most curries are…

Restaurant Style Rogan Josh

  Rogan Josh is delicious mutton or lamb curry: the name literally means ‘stewed in butter’.  No wonder I love it so much.  I can’t think of anything that I wouldn’t like if it was slow-cooked in butter.  Especially if that something was tender bits of lamb with spices.  The entire dish is as comforting…

Kung Pao Chicken Wings

  I like Kung Pao Chicken and I like chicken wings but I absolutely love these Kung Pao Chicken Wings.  Why?  Well, for one thing they are delicious.  Tender on the inside and coated in a mouthwatering salty, sweet and spicy sauce.  They don’t take much prep or an extensive amount of time to throw…

Curry Laksa

        How curry laksa was born The story goes that when Chinese immigrants settled in Malaysia, they married locals who learned to cook Chinese recipes but put their own twist on them by using local ingredients.  Hence, Peranakan cuisine (aka Nyonya cuisine) was born and still remains a delicious staple in Malaysia…

Seafood Nam Prik Pao

  Nam Prik Pao, or Thai chili paste, is a delicious concoction of mild red chilies, garlic, shallots and a tad of shrimp paste.  Sweeter than it is spicy, Nam Prik Pao can very easily be transformed into a sauce that can rescue even the dullest of dishes.  Stir fry some vegetables with the chili…

Easy Taco Beans

    Just how easy are they and what can I do with them? These taco beans are great as a side dish, paired with Spanish rice, sprinkled on nachos with lots of cheese and fresh salsa or even eaten plain on its own with some hot sauce, avocado and tortilla chips. Just sauté some…