February - 2016

Sambal Seafood Pajeon (Korean Pancake) of the most unconventional kind

I could not help myself and I do not mean to be inauthentic, I had to have the spicy element to my pancake. I knew my prepped sambal would come in handy,and to think that I almost threw it out the other day! My version of the Korean pancake has layers of spices in the seafood marinade: Turmeric Paprika Fish Sauce Chinese Rice Wine These elements make all the difference because I can’t stand tasteless chunks of seafood in my pancake and that normally, the only way to flavour t

Cooking my Nyonya Curry Chicken this Lunar New Year

I was hanging around my husband’s aunt’s kitchen like a shadow, smelling up every dish she cooked for Chinese New Year (Lunar New Year) Reunion dinner. While she did not give me her treasured recipe (*sob*), she did throw me a bone. She gave me her special Nyonya-styled Chicken curry paste and I intended to make The Most out of that. I combined her recipe with mine, because honestly, if I don’t use my beloved spices, I feel like I am cutting out one piece of my soul..(how dra

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about ciouyourfood

The most daunting task in the kitchen for me, is the ability to master self-belief. I motivate myself to learn new things and resist the fear of the unknown. My journey with cooking has rewarded me with knowledge and life lessons far beyond the functional purposes I had set out to do.

Every leaf and seed; each living being's dedication to continue the cycle of life makes me grateful for my life's experiences. I hope you enjoy my recipes and thoughts in my blog.

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Kuala Lumpur, Malaysia