Lemon Curd Marbled Cheesecake

Wednesday, 13 July 2011

I love the lemon tree in my garden, especially when it's full of lemons. She (yes, she!) was planted by my grandfather in 1931.

The grand old dame is celebrating her 80th birthday this year. Her trunk is gnarled with age but Mrs Taango – that's what we call her because: lemon → tang → Taango – still produces a load of fruits every year.

Mee Siam (Spicy Rice Vermicelli)

Friday, 24 June 2011

The mee siam recipe I'm sharing is from Cooking for the President.

When Wee Kim Wee was an ambassador in Malaysia and Japan, Mrs Wee's cooking took Tokyo and KL by storm (according to the cookbook). She invited 500 guests at a time, and laid out an entire spread of Nyonya delicacies.

Mee siam was one the guests' firm favourites, along with sambal udang and chicken satay.

Gong Bao Frog Legs

Monday, 20 June 2011

Back when I was a little girl and living in a kampong, I jumped with joy whenever it rained at night.

Why?

Because my father would go frog hunting, and there would be a big pot of frog porridge for supper – Teochew style, of course; none of that sticky Cantonese stuff like in Geylang!

The frogs my father caught were wild and, of course, live. He didn't use any bait, or special equipment except a torchlight. He basically just reached out and grabbed the ones that were croaking the loudest.

(If you're a frog reading this, remember not to croak too loudly when it rains, and my father is in your neighbourhood. And you should leave this blog post immediately, because you really don't want to read the next bit.)

Sambal Timun

Friday, 17 June 2011

LinkI like Mrs Wee Kim's sambal timun recipe in Cooking for the President. The magic of the Spicy Pork Cucumber Salad is in the dressing – isn't it always, with salads?

Opposites attract, so bland, tasteless timun (cucumber) and spicy, hot sambal (chilli paste) are the proverbial match made in Nyonya heaven. And when the matchmaker is Mrs Wee, you can be assured it's a particularly blissful match.

Sambal Udang

Monday, 13 June 2011


Sambal udang was the first recipe I tried from Cooking for the President.

How was the presidential recipe for prawns smothered in chilli paste?

It was excellent!

The ingredients were simple, the instructions were clear and easy to follow, and the results were darn tasty.

Teochew Steamed Fish Head

Saturday, 28 May 2011

What do char kway tiao, or luak, bak chor mee, and Teochew style steamed fish have in common, apart from being Teochew?

Don't know? What if I remove steamed fish from the list, and add or nee, chai tow kway and yam mooncakes? Is it obvious now?

Ladies and gentlemen, all these Teochew dishes have lard – lots and lots of glorious lard!

Sambal Kangkong (Water Spinach with Chilli Paste)

Sunday, 22 May 2011

Do you know that there's a connection between kangkong and the God of Fortune, aka 财神爷?

I'm guessing you don't, so here's the story:

3,000 years ago, China was ruled by an emperor who knew diddly squat about everything. As with all useless emperors, he had a wicked concubine, and his was called 妲己.