Soon Kueh (Turnip Dumplings) (II)

Making 笋粿 is a hell of a lot of work! There, I've said it before anyone moans about soon kueh being a hell of a lot of work. Even if you have a food processor, which I don't, and you're not making a video of the whole process, which I was, all that stir-frying and rolling is still a lot of work. Are you counting? I just said "a lot of work" three times . . . make that four times.

Sui Gaw (水餃)

Dried sole is a crucial ingredient in sui gaw. It's grilled or roasted till dry and crisp, then pounded so that it's not too small (you wouldn't be able to taste it) nor too big (would be gritty). Added to the filling, dried sole gives sui gaw a unique toasty flavour. And if the stock is simmered with a few chunks of the dried fish, that's even better.

Har Cheong Gai (Prawn Paste Chicken) (II)

How many ways are there to fry chicken?

More ways than there are to skin a . . . c-a-t. (Shhhh! Don't let the kitties hear us.)

Every culture has its own version of fried chicken. That is the chicken's destiny. That is why it crosses the road.

Sambal Ikan Bilis (II)

Ini ikan bilis; ini kacang.

"Beep beep beep! KT has reached maximum capacity of her Behasa Melayu."

What?!

That is so not true. I know lots more Malay words . . . like, um, nasi lemak, mee rebus, ayam, ikan, babi, pulut, pisang goreng . . .

Teochew Fish Porridge (潮州鱼粥)

How do you tell if the fish you wanna buy is fresh? (a) It doesn't smell fishy. (b) The eyes are bright. (c) The gills are red. (d) It feels firm. (e) The skin is shiny. (f) All of the above. If you choose 'f', then sorry, you're wrong . . . mostly.