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Malaysian Food Blog, Travel, Diving & More

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I was raised in a place in Penang called Pepper Estate, essentially a small housing “kampung” with mostly “grade 3” houses arranged haphazardly along narrow and steep roads. What it does not have though, is pepper plant.

At my current place, perhaps to remind myself of my origin, we planted a peppercorn plant at the garden, and the little thing has grown over the years and start to bear fruits on quite a regular basis. Birds usually got the most of it, but when I’m fast enough, I get myself some too!

While we mostly have peppers in dried & powdered format, raw green peppercorn does have its use, especially in Thai cuisine. Today I’m going to share my first dish with this ingredient – Stir Fry Green Peppercorn Beef

green peppercorn beef stirfry

Ingredients:

  • 200 gram beef, thin slice
  • few stalks of spring onion
  • 1 red chili
  • 3-4 cloves of garlic
  • 1 small red onion
  • 1 tablespoon corn starch
  • 2 tablespoon rice wine
  • 1 tablespoon soya sauce
  • 1 tablespoon dark soya sauce
  • cooking oil
  • a few stalks of raw green peppercorn, crush likely with pestle and mortar

home grown peppercorn

Instructions:

  • with some corn starch on the beef, marinate with rice wine, dark & normal soya sauce
  • fry the beef half way and set aside (just about 1+ minutes)
  • heat up oil and fry garlic and onion till fragrant
  • add peppercorn
  • add back beef and fry for another minute or so
  • finish off with green onion and red chili

Result is a pretty delicious and fresh tasting beef dish with a bit of a kick. Try it!

Check out more simple recipe here.

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Have you ever heard about this term – “the curse of knowledge”?

The curse of knowledge is a cognitive bias that occurs when an individual, communicating with other individuals, unknowingly assumes that the others have the background to understand (wikipedia)

It is something I am always aware and try not to fall into when building this website, so for those of you who thinks this silly little recipe is too simple, well, there maybe others who could benefit from this.

So, I present you the very first dish I ever attempted as a kid, back when I was still in primary school – the Chinese style Omelette.

chinese style onion omelette

Ingredients:

  • two eggs
  • 2 red onions (small size), or 1 big ones, sliced
  • cooking oil
  • salt, pepper to taste

Instructions:

  • heat up frying pan with cooking oil (1 tablespoon)
  • throw in and cook onion till they’re soft, add a pinch of salt too
  • add in egg that’s pre-scrambled in a bowl, add some white pepper if desired
  • flip when one side is cooked
  • ready to serve!

I loved this dish so much as a kid, mom would make it probably almost weekly, and it goes very well especially with porridge as well, probably why this was the first dish I ever attempted as a kid (was a failure cos I put onion and egg the same time).

Try it yourself!

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The days of cooking at home continues, and for someone like me who grew up on an island, fish is always a very familiar ingredient on the table, and when you have fresh seafood, the best way to prepare them is almost always by steaming.

Today’s recipe involves a block of fresh garupa fish filet from one of the local grocery stores, and instead of just normal steaming, I’m adding a bit of a twist – with BRAND’S Essence of Chicken.

garupa steamed brands homecooked

I actually got the inspiration from this dish slightly more than ten years ago at Yap Yin & BKT restaurant in Seri Kembangan with their steamed haruan fish dish. The recreation for today is slightly different and simplified. Without further ado, here we go

Ingredients:

  • 1 block fresh garupa fish filet
  • 1 bottle BRAND’S Essence of Chicken
  • 1 inch ginger, sliced
  • 1/2 glove garlic, diced
  • some wolfberries
  • 1 tablespoon soya sauce
  • salt to taste

garupa steamed brands homecooked with brand's chicken essence

Instructions:

  • clean and dry fish, salt it lightly
  • placed ginger both above and under fish in steaming bowl
  • pour BRAND’S Essence of Chicken + soya sauce
  • steamed for 10-12 minutes (depending of fish thickness)
  • separately fry garlic till golden brown
  • use garlic & spring onion as garnish, serve while hot

The result is a dish that’s also full of nutrient and also yummy to eat. Try it!

Check out more simple recipe here.

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Yet another day of cooking at home, and today let’s look at one of my childhood favorites – salted vege soup with tofu and pork slices, one of the simplest traditional Chinese soup to prepare, and yet wholesome and fit for those rainy days.

salted vege soup homecooked

Ingredients:

  • salted vege (I used pickled mustard green, you can use others too)
  • soft tofu
  • pork slices
  • tomato

Instructions:

  • soak salted vege for 30 minutes in water, remove after
  • boil salted vege, tomato, and pork slices in low heat for at least 30 minutes
  • add tofu in the last minute or two
  • season with salt (if it’s still not salty enough) and pepper

Now isn’t that simple?

For more of my kitchen creations, check out my recipes here.

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When I was young, mom always made sure that there’ll be one soup dish in every meal. Usually it’s something like.. 1 meat, 1 vege, 1 soup, balanced diet, like it should be.

One of the easiest and fastest soup to cook would be bayam, a vegetable that can be obtained rather cheaply here in Malaysia. So here goes my simple recipe of the day – bayam soup with ikan bilis.

bayam soup homecooked

Ingredients:

  • a handful of ikan bilis  (dried anchovies)
  • a few bulb of garlic
  • some wolf-berry
  • bayam vegetable
  • 1.5 liter of water

Instructions:

  • Boil ikan bilis + garlic + wolf berry for 30 minutes
  • Add bayam for 1 minute
  • Add salt to taste, maybe some pepper
  • Ready to serve,  additionally you can also stir and egg or two prior to serving for extra protein

There are some recipes calling for discarding the anchovies, but I believe in not wasting perfectly fine food, especially since I bought these from Kota Kinabalu’s Filipino market, which is of pretty decent quality.

Check out more simple recipe here.