The banana flower, also known as the banana blossom or, directly translated from Malay, the heart of the banana (jantung pisang), tastes slightly like artichokes. It’s quite exotic, in my opinion, and I love it raw as a salad (kerabu). I have cooked it once and made it into a Fish Laksa broth, once,…
Category: Misc.
Malaysia in January – Food Journey
#makanmakanayin This is not a recipe post. I was in Malaysia from the 13th to the 27th of January of this year, for my brother’s wedding reception. This is a food journey of those 2 weeks while I was there – rather incomplete since I didn’t exactly take pictures of everything I ate while I…
Christmas Homemade Gifts: Mulled Wine Spices
Its going to be Christmas time soon! And my dear friends Lydia and Eleni thought about making personal and homemade gifts for our friends this year. What can be more Christmas-y than spices? The babes, Lydia and Eleni. With the mulled wine spice mix! We went downtown to Evripidou, to the famous spice shops, and…
Pandan Kaya (Coconut Jam)
Kaya. In Malay it means rich. It also describes this custard-like spread that I love. It’s great on bread (especially thick fluffy white bread, toasted) and brioche, and it is even great on ice cream. In Malaysia if you go to Kopitiams, they will serve big thick slices of toasts with Kaya eaten with soft-boiled…
Pineapple Jam
Its going to be Chinese New Year soon, and during this holiday season I am always reminded of these small soft melty cookies. I love them. You can find them everywhere in Malaysia – but homemade ones are usually the best. The main ingredient for the tart cookies is Pineapple Jam. You can buy them…
Ginger Syrup
Ginger -aromatic and spicy. It’s wonderfully versatile – it’s used in both sweet and savoury recipes. I always add a slice or 2 of ginger when I cook beef (it helps get rid of the ‘beefy’ smell when I particularly want it to taste fresh and clean.). I also love ginger beer. The Greeks have…
Simple Sambal Chilli Paste
This is simple, really. A simple sambal paste that you will use for cooking. It’s simple (if you use the food processor), but I am a big fan of pounding the chillies in the lesung (pestle and mortar). It’s quite cathartic, and you get an amazing red paste of . I usually add more ingredients…
Fried Ikan Bilis (Fried Anchovies)
Ikan bilis are dried anchovies, small ones and fried crisp. In the picture above, I have bought the smallest one I can find, because I like the crunchy texture these give. It’s a versatile fish, you can use it in a variety of ways. They are great as a snack – I rarely fry a…
Kerisik (Fried Coconut Paste)
Kerisik is one of those ingredients that are native to the Malay Archipelago (Nusantara – Indonesia, Malaysia and Singapore). Its used in curry stews and rendangs. It’s very fragrant, and its best to use freshly grated coconut. But dried or desiccated coconut can be used too. It’s very easy to make, and a spoonful or…
Transition from Life/Food Journey
I had a food blog before this. Had is the operative word. A somewhat abandoned blog, after a few posts. I never did take the time to document (properly) my recipes (and thoughts and photographs) of what I cooked or attempted to cook or experienced. Rejuvenated, this is my journey with food (and other related…
airinie 
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