Brigadeiros (Brazillian Choc Fudge Balls)

Brigadeiro is a Brazillian fudge candy created in the 1940's and was named after Brigadier Eduardo Gomes. It resembles a chocolate truffle, and is often made with condensed milk, cocoa powder and butter, rolled into little balls and covered in chocolate sprinkles. They are apparently very popular treats at children's birthday parties in Brazil.

Bak Kwa (Pork Jerky)

This popular Asian-style pork jerky is sweet, sticky, juicy and delicious, and is so easy to make at home. Commonly found in Malaysia and Singapore, it is traditionally grilled on a wire mesh over a hot charcoal fire. However, if you don't have a barbecue grill or pit at home, just your oven broiler or grill will work fine to produce some of that smoky charred flavour. It's best to use a fatty pork mince in order to get a tender and juicy result, but if you prefer a healthier option, then use lean pork (with less fat) by all means.

Tauhu Goreng (Deep-fried Beancurd in Spicy Sauce)

Deep-fried tofu with a sweet and spicy sauce on a bed of shredded cucumber, garnished with plenty of ground peanuts

Today, I am sharing a recipe (that my mum just taught me) for one of my favourite Malaysian childhood dishes - "Tauhu Goreng", which literally means Fried Tofu. It is most delicious when the tofu is served piping hot with a sweet and spicy sauce, and lots of ground peanuts. Try to make your own deep-fried tofu as the texture is much better than commercially prepared ones.

Pineapple Tarts and Nastar Recipe

In the spirit of Chinese New Year, I am reposting my recipe for pineapple rolls (see here, here, here and here for earlier posts). I hadn't actually planned on making pineapple rolls this year as I already made pineapple tarts (open-faced ones) a week ago. After seeing so many photos of pineapple rolls being posted on Facebook by friends and cousins, I just couldn't resist the temptation to make them too. Making pineapple rolls are just a little more tedious, messy and time-consuming compared to making open-faced tarts. However, despite the backache that usually comes as a side-effect of crouching over the table making these pretty little pastries, I very much enjoy the process of moulding, rolling and cutting the dough.

Salmon Miso-Mayo

Salmon is lovely to eat only if it's cooked right, medium rare, but not well done. Overcook it and it will be tough, dry and flaky. I always try to choose salmon fillets that have more fat on it. After all, it contains plenty of omega-3 fatty acids which are good for you (and especially for the kids). I find that baking salmon fillets in the oven is easiest in order to produce perfectly cooked salmon, as this method ensures that the fish is evenly cooked, compared to pan-frying it which often results in oil splatters all over the stove (in my case anyway). I've heard that if you want to pan-fry it, you should start with the salmon in a cold pan with a little oil, and then slowly heat it up, skin-side down. I have yet to try that method though.