Lunar New Year to Malaysians mean one thing: we’ll be eating KFC for one week because our regular haunts will be closed 😅

This dish is inspired by the red packets of blessings (mon-nay 💵) the elder ones give to the younger generation and just the spirit of prosperity this season. 

Recipe serves 2-4 people (2 if this is the main meal, 4 if you intend to cook extra side dishes)

Ingredient...

This is my special Braised Beef Ribs Noodles at beta phase. I just got zapped with the idea of using Mizkan (Japanese rice vinegar) to add complexity to this dish. The result is a light, soy-based beef noodles that is savoury, slightly sweet with a hint of smokiness from the sesame oil. I can foresee myself tuning the recipe with other unconventional ingredients but here’s what I’ve d...

Truth: I wanted to create a simple chicken salad tossed with the teensiest amount of seashell pasta. When over-creativity and overzealousness takes over, the result is this 😁. 

This has veered so very far away clean-tasting dinner I had planned. It’s just like me “trying” to do simple make up in the morning.

Me: 🕣I’d do a simple eye-look today because..✋🏼 sis has no time.

🕙 Fast forwa...

Welcome to my latest obsession. Beef Stroganoff is such a good, comforting dinner dish because you can enjoy the sauce as you slurp up ribbons of pasta, bite into flavourful chunks of beef and be surprised with other balancing notes as you fully appreciate its taste in your mouth.

It's the kind of dish you want to go home to - accompanying you as you curl yourself safely on your co...

Honest opinion. Cooking most dishes with pork drums up the taste Instantly. When I first started cooking, I made luncheon meat fried rice with dried chillies and I felt like I was The Bomb. But like Shaggy says "It Wasn't Me", The Bomb was most probably the spam 🤫.

It's just like driving a well-engineered car or having great tyres. You feel so much more confident behind the wheel,...

Notice the edamame in the picture? Yes. This is THE WAY to incorporate greens on the fly into a dish.

Trigger Warning

Which genius thought that the Carrot/Pea/CORN (please read properly, not anuhthing else ya) combo is the holy vegetable trio that should be incorporated into my food, hmm? Really? Do you actually think that sweet corn tastes good munched with mushy peas? Really..?And to a...

Does this prep look intimidating to you? If you say NO, then you are my people!

These ingredients may seem like a lot of work, but honestly, it is just about putting in aromatics to flavour the broth. And since I am no Gordon Ramsay, my prep's shapes are pretty irregular and that is FINE with me.

To me, the MOST important ingredients to make beautiful Galbi Tang are

1) Radish 2) Red...

Riding on the high from my eggsperiment with the Saffron Prawn Pasta, I was assaulted with a ton of ideas to elevate the recipe. The first thing I thought was, ok, I need-s to dunk it in wine. I was in luck, because a sweet couple dropped by my house post Christmas and brought me a Sauvignon Blanc.

As I was thinking of other ingredients to make the recipe richer, I was reminded of...

This is my latest baby. Born out of love for pasta and prawns, mixed with a pinch of time pressure and laziness.

Quick Storytime: Once, my friend and I dialed the restaurant that we were already seated at just because we were too lazy to get up to get the waiter's attention. 

My love for prawns is perhaps abetted by the cunning Prawn Pushers, stationed strategically a...

SO, What Did You Do On New Year's Eve?

When you get asked this question, do you feel like you're being interrogated, almost like you need to dress your answer up a little, no a lot, make it banging than it actually was. 

So no, I was determined not to go out and ✌🏻have fun✌🏻 as planned. FUN cannot be planned. Fun comes from within. It cannot be organised through this process:

1. Hmm I'm...

~The naughtiest girls are always the most angelic-looking ones ~ Anon

Chapter 1

What are the characteristics of a Rooster?

They are wildly rambunctious, outspoken, ear-shatteringly loud, fiercely loyal, protective of their loved ones...just all round lovely to be with.

(We loved doing improv at the back of the class)

Mix them all up in a class, what do you get? Mix them all in an entire sch...

 How could one resist the call of Fried Koay Teow? As I run my fork into the perfectly coated ribbons, I could already taste the burst of flavours in my mouth. In school, we would have this every day for recess break, with every one barking their orders "I want 60 cents" and another "I want 70 cents today...I'm hungry" to our designated Crime Partner. (For more stories about our life o...

Bam 💥there you have it, the MVP of this dish is Butter. This was supposed to be practice for my old skool Shakey’s Classic Minced Chicken Pasta for potluck this weekend. 

However ☝🏻, let’s just say I had let the ball drop so I couldn’t use Angel Hair Pasta as intended but I substituted it with Chinese cream noodles. That’s fine.. as long as Steph Curry is playing. 

If you lik...

Welcome to adulthood.

If you embrace tastes other than sweet and salty and is beginning to explore adventurous tastes of bitter and pungent flavours, you are adulting, congratulations!

First of all, let me be the first to admit that I am not a full-fledged ✌🏻adult✌🏻since I still can’t accept the sharpness of raw coriander (my cat likes it though!), but I think it is such an i...

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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.

More about me here >

email: ciouyourfood@gmail.com

instagram: bunnychiou

www.facebook.com/ciouyourfood

Kuala Lumpur, Malaysia

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