Sunday, March 1, 2015

Malaysian Satay Recipe

 
Mention the word "satay" and I am instantly reminded of my childhood years and years ago, how the Malay Satay Man would peddle his mobile satay stall on his bicycle in my neighbourhood, tooting his horn. Sometimes, I could even smell the aroma from my house, even though he could be grilling his satay down the road. I would get all excited at the prospect of having satay for dinner, and run to the window to see if I could detect any "smoke" signals in the sky. He made one of the best satays in town, and the fact that he peddled his stall around the neighbourhood meant that we could walk up to him with empty plates and bowls waiting to be filled with freshly made satay. Those were the simple things in life back then, though coming from a foodie family, food was and is a big deal, as to most Malaysians of course.

Monday, January 26, 2015

Ayam Bakar (Indonesian Grilled Chicken)


I have a weakness for Indonesian grilled chicken (or Ayam Bakar as you will often find on Indonesian menus) - the char and smokiness from the caramelized chicken skin, the sweet aromatic spices, the distinctive taste of kecap manis (sweet soy sauce) combined with the heat from the savoury sambal belacan, all complemented with a mound of steamed white rice. The preparation method involves first simmering the chicken in the pot with the spice mix (bumbu or rempah) so that the chicken absorbs all those wonderful flavours. I then reduced the sauce to a thick syrupy paste which I used to baste the chicken before placing under the grill. This gives it a more concentrated flavour and also helps form a shiny dark coating on the skin.

Wednesday, January 21, 2015

Easy No-Beat Red Velvet Cupcakes


With Valentine's Day just around the corner, one of the most popular cakes would be the Red Velvet - rich, red and luxurious and all that signifies romance. Bake some red velvet cupcakes for your loved ones this Valentine's Day. I've got the perfect recipe that's easy and super delicious - just whisk, mix and bake. Some of you might take a look at the recipe and think "Hmm....no butter in a cake?". This recipe uses oil instead, which makes it ultra soft and moist. The previous version of red velvet cake that I made used butter, and although it was delicious, it was relatively richer and denser, compared to this one which was light, moist, soft and fluffy. If you have to make red velvet cake, try this recipe first. It is so melt-in-your mouth heavenly good you'd fall in love with it.