I was inspired to cook this dish mostly due to the recent “Eid” or “Raya Aidilfitri” festivities celebrated by the Muslims. I can so clearly remember growing up in Malaysia, whenever Raya comes around I look forward to visiting our Muslim friends at their Open House to eat the rendang, curries, and especially the lemang (traditional food originated from the Iban people in Borneo – PS my mom is Iban, therefore I am half Iban! – made of glutinous rice and coconut milk and cooked in a hollowed bamboo stick lined with banana leaves in order to prevent the rice … Continue reading "Ayam Masak Merah" aka Malaysian Red Cooked Chicken Recipe

Recently, “The Ramen Girl” featuring the late Brittany Murphy has become one of my favorite “food” movies of all time. It’s just a lovely, fun movie about love, life and Japanese ramen. For those who are not familiar, “ramen” is a Japanese noodle dish. It is served in a meat or fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, kamaboko, green onions, and occasionally corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyūshū to the miso ramen of … Continue reading It’s All About The Broth…