Tom Yam Sardin

Tom Yam sardin

One of the ways to cook the versatile sardins.
Prepare the tom yam soup as usual, and then just add canned sardines. Voila... one meal is ready.
You can add some meehoon or mee sua to the soup and its ready for dinner.

Dodol Wajek

August 25th 2006
Budaiya

Two of our famous traditional food. In the olden days we used to have them only during hari raya celebration and it was such a special treat. It would take a whole day's effort to make a big kawah of dodol. The men would usually do all the stirring until the dodol is fully cooked. I remember as a child, I would be waiting till the dodol is just cooked and can be eaten while it is still soft and drippy. It was like a once in a year occassion, and that is what made it so special.
But now, you can find dodol everywhere, anytime, any colour and flavour. Its a not a bad thing though, but I feel that the dodol has lost its exclusivity.
While I was back home, I had sampled some and they were quite good and nicely packed. So I brought back some to the delight of my colleagues. Wish I had brought more.
The wajek which I like is called wajek sirat, I like it because the glutinous rice is like a paste and it is not so sweet. The other version of wajek is extremely sweet.
Both of these traditional kueh use more or less the same ingredients, except the method of cooking is different. And you need to get a good gula melaka and make sure you have enough coconuts.
Ah... those good old days... I missed them...!!!

Kuih Lopes

August 22nd 2006
Budaiya

A few days ago Zai made this kuih lopes and it was so nice, since we missed home cooked food here.
Kuih lopes is made from glutinous rice, steamed in a special container. After it has set, slice it and coat each piece with fresh desiccated coconut. Serve with gula melaka syrup.

My comfort food

August 17th 2006
Budaiya


Tea with milk is my comfort food. Tea is usually what I must have in the morning... afternoon and evening. Used to have ginger tea and those famous "teh ice" back home.But here I have grown accustomed to "masala tea". It is actually tea with some spices, and the cardamom taste is very distinct.Tea is very versatile... it goes well with almost everything, from my simple sandwich to my "all in one meal" tv dinners.Lately I have tried and succeeded in using less and less sugar in my tea, hopefully I shall acquire the taste of tea without sugar.Been trying to cut down on my sugar intake.Well... tea always make my day.