Coconut, pandan, and gula melaka - the Holy Trinity of Malaysian desserts.
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Delicious. Oriental. Inauthentic. Moist.
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They’re sweet, sour, spicy, salty, slightly silly, and quite spectacular.
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My fermentation fetish strikes again. Oh, and I visited a bee farm!
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Like mulled wine, but with a kick, and in snack form.
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If there ever was an (oxy)moronic drink, this is it.
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The phrase ‘easy as pie’ should really be ‘easy as loaf cake’!
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I pitted classic Chinese tea eggs against a more modern take on the dish. The results might surprise you. (Full disclaimer: I might be biased.)
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So easy you can literally make with one arm! I did, but not by choice…
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Mi-tella? Nutel-lo? Either way, here’s a cross-cultural monster of a chocolate spread!
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What dreamy sandwich Saturdays (sarniedays?) are made of.
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A new hope indeed!
Also, favourite quote of the election: “Clever clever squirrel jump, one day fall to the ground also.”
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A funky, nutty, cross-cultural food baby. (Hey it rhymes!)
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Don’t judge a book by its cover, don’t judge a dish by its name.
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Alchemy 101: turn cheapo table salt into fancy-schmancy pink salt flakes!
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