Wednesday, September 21, 2016

Tissue Bread


Roti tisu or tissue bread is a sweet flatbread which is available at most local Mamak stalls in Malaysia and Singapore.

It's paper-thin (hence the name: tissue) and crispy, often comes in a spherical cone.

Tissue bread is often served with curry but we can complement it with sugar or ice cream.


Saturday, September 17, 2016

Tea Eggs


A traditional Chinese food. The recipe uses various spices, soy sauce, and black tea leaves. The eggs are boiled until they reach a hardened, cooked state, then the boiled eggs are removed from the water, and the entire shell of each egg is gently cracked all around. Smaller cracks produce more marbling, visible when the egg is peeled for eating. It's like snowflakes because no two are ever the same.

It is best to make it the night before, so you can let the eggs soak in the tea overnight in the refrigerator.



Monday, September 12, 2016

Popiah


Popiah is a popular street food in Malaysia and Singapore.

A popiah is a soft and thin paper-like crepe made from wheat flour. Its filling is mainly stir-fried turnip, bean sprouts, French beans and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, sliced tofu, peanut powder, fried shallots and shredded omelette. 



Friday, September 2, 2016

Put Chai Ko


Put chai ko (literally means little bowl pudding) is a palm-sized pudding cake made from white or brown sugar, long-grain rice flour with a little wheat starch. It's soft and sweet in taste.

It's served in aluminium or porcelain bowl, usually we eat it by sticking two skewers in.


Tuesday, August 30, 2016

Papadum


Papadums are typically served as a complement to a main dish in South Asia. It's a thin and crispy food based on a seasoned dough made from peeled black gram flour.

Papadums are cooked by deep-frying in oil, which causes them to expand and crisp, commonly made in different sizes, the smaller ones are for snacks and the larger variety may be used as a food wrap.


Saturday, August 27, 2016

Stir-fried Oyster Omelette


An oyster omelette dish available at many hawker stalls and coffee shops in Penang, Malaysia. Garnished with coriander or parsley, the omelette is served with a dip made of chili sauce and garlic paste.

The oyster omelette is a dish that is widely known in Taiwan, it's also popular in Hong Kong, Malaysia and Singapore. The dish consists of an omelette with a filling primarily composed of small oysters. Potato starch is mixed into the egg batter, giving the resulting egg wrap a thicker consistency. Pork lard is often used to fry the omelette.

Shrimp can sometimes be substituted in place of oysters; in this case, it is called shrimp omelettes ;)


Wednesday, August 17, 2016

Roti John


Roti (English: bread) John is made using a local bread loaf similar to the French baguette but shorter in length, minced meat, egg and chopped onions.

The minced meat, egg and chopped onions are fried on a frying pan before placed onto the bread.

The bread is briefly pan-fried and then served after being cut into several portions.

Roti John is crispy on the outside, while the meat and egg mixture remains soft and the onions crunchy.