Category Archives: Sides

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stir-fried pig liver with ginger and spring onion

If you are squeamish, look away now. Because today, I am cooking liver! I love pig liver. I know it is not everyone’s cup of tea, but I really love…

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gaeng keow waan (แกงเขียวหวาน) | thai green chicken curry

I love red curries. I love green curries too. When I visit a Thai restaurant, I simply MUST order both the red and green curries. I simply cannot pick which…

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szechuan ‘saliva’ or mouth-watering chicken (四川口水鸡)

I apologize for the strange title of this dish. In my defense, I didn’t name the dish – it is a direct translation from its Chinese name. I wonder who’d…

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{giveaway} steamed wild sea bass with lemongrass and ginger (ikan siakap stim)

When Pansing Distributions sent me a copy of Norman Musa‘s new book, Amazing Malaysian, the first thing I did was to flip through the book and drooled over all the amazing…

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buttermilk fried chicken drumlets | a review of le creuset round french oven

It has been a while since I deep-fry any chicken wings (or parts).  Today, however, I decided to fry some chicken that had been soaking overnight in buttermilk. There are…

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ddeokbokki (떡볶이) | korean spicy rice cakes

Korean Imperial cuisine aside, I think Korean food is generally very easy to prepare. This is certainly helped by the fact that many sauces used in Korean cooking come ready-made….

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sukjunamul-muchim (숙주나물무침) | korean spicy sesame bean sprouts

Before I write anything else, I have a confession to make. I am usually NOT a fan of bean sprouts. In fact, mention the words “bean sprouts” and you are likely…

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tom yum goong (ต้มยำกุ้ง) | thai lemongrass shrimp soup

I love Thai food. But the LAM is not a fan, so we rarely eat at Thai restaurants, which is okay because this year, I am going to learn to…

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herbal emperor chicken (药材皇帝鸡) | A Review Of Purely Fresh Online Grocery Store

If you have been reading my blog, you would probably have read about my chicken-head-and-feet drama. If not, you can read about it here. It is stranger than strange but…

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pork belly char siew (五花肉叉燒) – wok & grill method

I love making Char Siew. I have made char siew using this recipe for ages. I like it because it uses only the wok, and because the char siew is braised before being…