Lyrical Lemongrass writes: It’s virtually failproof.  That’s what Fatboybakes had said on his blog when he dedicated a recipe to me out of duress. I had blitzed 140grams of butter with 80 grams of brown sugar. In an effort to make it my own, I had exercised some creativity in switching the brown sugar for some fragrant ground palm sugar (gula melaka). I then added one egg and a teaspoon of McCormick’s vanilla extract (RM20 a bottle). I felt like a pro as I saw the beautifully blended ingredients. Easy peasy as I threw in 150 grams flour and ½ a teaspoon of ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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Robyn Eckhardt writes: After our 'Bali Bound' post went up I received an email from a pork-loving reader asking me to write about the babi guling (roast pig) in Ubud. On this trip we were nowhere near Ubud, and while we did sample a very nice plate of pork on our way from the airport to our accommodations in the northern hills, that was about it. But fortunately for reader Ying, while on Bali we met up with Brett Martin, a Brooklyn-based writer who's as crazy for pig as we are for chilies. After Dave and I returned home to KL Brett and his partner in crime J headed to Ubud, where Brett found porky ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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babe_kl writes: Yozora asked one day if I happen to know how to make Pak Tong Koh, a type of Chinese traditional sweet cake. I told her that I've never made any before and neither does my mom knows how to make one. I went searching in the net and found this recipe by Florence, seems to be the easiest. This one only need 2 hours fermentation as compared to some - overnight!I went and did a test run recently, well just to see if I could make one since I'm usually very sceptical about myself making such traditional stuff. They usually never turn out okay especially the first time.I followed her recipe to the T ... read more

© babe_kl | original post at http://babeinthecitykl.blogspot.com/
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Lyrical Lemongrass writes: My two idols, Fatboybakes and Boolicious were espousing the virtues of baking.  I listened keenly, wanting so much a little bit of this happiness which was theirs.  They made baking seem…..almost….magical. So with a grocery list in hand, I went to Bangsar Village to get the ingredients for Cream Cheese Marbled Brownies, a recipe which Fatboybakes had referred to as the easiest recipe ever posted on his blog.  It was like God saying how easy it was for Him to create the world in 7 days. Fatboybakes had indicated that he had taken only 10 minutes to blitz the ingredients together.  I figured that since I wasn’t an experience baker, I’d ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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Tummythoz writes: Belated rant in writing:- To my utter disgust, the climbing crime rate in our country has robbed me of a languid CNY (Chinese New Year) holiday ritual. For the past years, we would happily do the rounds at the temples on CNY’s eve from midnight until the small hours in the morning. This is rewarded by getting to laze into late mornings at home on the 1st day of CNY, avoiding traffic and most read more

© Tummythoz | original post at http://tummythoz.blogspot.com/
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Robyn Eckhardt writes: For years we've been eating sago - in the form of the pearls that float about in Taiwan bubble tea and the flour that lends a wonderful chew to various Southeast Asian sweet treats - without knowing exactly where it comes from. Nor did we know that Mindanaoans owe their survival of Word War II, in large part, to lumbia, the local name for the sago palm. During the war sago, this highly absorbent carbohydrate source that expands in the belly, to make one feel full, stood in for rice. This we learned from the residents of Barangay Banza (Butuan City), where last month we were gifted the opportunity to watch the processing of ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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Tummythoz writes: Good Morning everybody especially those who are working!! I'm on leave. *tilting yet to be bathed head* Muahahaha.No not another ancient post like my recent ones. The last 2006's was really something huh.Now what's past is past. Let's rocket to a better, safer, cheaper (I have my doubts) and most importantly responsible future.This toy is cute, no?You got it. V Day here is Voting Day! So read more

© Tummythoz | original post at http://tummythoz.blogspot.com/
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Lyrical Lemongrass writes: 1.  Beep.  Beep.  “Please call home when u are free.”  When dad sends this text message to my mobilephone, his request could range from “Your mum is in the hospital, so if you are free, please visit” to “Can you buy us plane tickets to London” to “Are you coming over for dinner this weekend?”.  The urgency may differ for each request, but his text message is always the same.  I think he has it saved on his mobilephone. Fearing the worst, I called. Me:  What’s up, dad? Dad:  Have you heard of Boer goat meat? (Note:  This conversation takes place in the middle of my rush period when I’m desperately trying to finalise a report.) Me:  Huh?? Dad:  You haven’t been reading the ... read more

© Lyrical Lemongrass | original post at http://awhiffoflemongrass.blogspot.com/
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team bsg writes: Outside the bigger towns , Malay cuisine is widely found in the backStreets as in mobile mini-vans , temporary makeshift wooden & plastic stalls , planned local municipal gerai-gerai ( food courts ) and the occasional shoplots .In the mornings 2 items will always stand out and are so-called signature "hidangan ramai" meaning peoples' choice , and so almost every customer will have these for breakfast , with their teh tarik ( Malaysian tea with milk ).Here in Tanah Rata , Cameron Highlands , just beside the main road inside this row of shops in the town centre is another early Malay Restaurant. ... read more

© team bsg | original post at http://klmakan.blogspot.com/
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Robyn Eckhardt writes: Curry and rice - such a pedestrian dish, especially compared with all else that's on offer in the gastronomic playground that is Bangkok. Sometimes though, it's a simple, old-time favorite like this that really hits the spot. Especially when served up in a simple, old-time shop in one of Bangkok's oldest neighborhoods. This isn't red curry or green curry or jungle curry or Penang curry, just gaeng kari muu - pork curry. Mild, a bit sweet, loaded with lemongrass, it reminds me of a time way waaaaayyy back when, before I'd traveled to Thailand and begun to cook Thai food at home, when I thought 'curry' was a single flavor derived from a jar labeled ... read more

© Robyn Eckhardt (article) and David Hagerman (photographs) | original post at http://eatingasia.typepad.com/eatingasia/
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