My Kitchen

The recipes that I experiment in my kitchen are usually very authentic dishes that I ate growing up in Malaysia. I also try out Taiwanese dishes because I married a Taiwanese.

To me, these traditional foods and hawker foods will never be “old fashioned”. They will always stay hip (modern).

My friends had been sharing with me a film called Julie and Julia. One of them said Julie reminded her of me, my passion in cooking and blogging. Yet another friend was telling me that if only I was following Julia Child, I would have been famous now. A song came to my mind this morning and it goes like this. Reach one more for Jesus, before I close my eyes. Just to reach one more, that is what I’m living for. One more for Jesus. That is my goal in life – following Jesus. And if Lord Jesus wants to use my kitchen blog to reach out to His lost sheeps, I will continue to write.

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11 responses to “My Kitchen

  1. Hello:

    I just found your blog and my goodness, I cannot wait to make some of your recipes. My sister-in-law is my inspiration to cooking Chinese food. With your recipe, it is really simple compare to trying to figure my SIL. Her recipes are based on tasted and maybe a hit or miss on what she forgot to give me. I used to learn my knowledge of Chinese cooking from my Mom but since her passing I am really relying on my SIL. Thank you for really sharing them with us.
    I can’t wait to try the roast pork (cha siu). Ymmy.

  2. Dear Sherrie,

    Welcome to my blog! Let me know how the Char Siu turns out for you. I buy my meat from Costco Warehouse, so it is rather hard to choose, as they are pre-packed. But if you have a choice in choosing the meat, Remember to use the meat cut that I recommended, i.e. choose the strip of Pork Shoulder Butt cut with most fat on the outer rather than the inner if possible. Another tip is marinate it well, preferably overnight. I read somewhere that you can poke holes on the meat with a fork. Marinade can penetrate better into the meat.

    Your SIL sounds talented because she can cook by taste. I still have to use measuring spoons. 🙂

    I look forward to sharing with (and learning from) you.

    p/s What does HB stand for?

  3. Hi MrsHBT:

    Sorry I never got back to you. The HB stands for Huntington Beach, Calif. where I live. I used the HB after my name because on blogger land, there are so many Sherrie (other spelling version of my name).

  4. Dear Sherrie in HB,
    No problem. I figured that HB stands for Huntington Beach (California) from our recent email correspondence.

  5. Jane - Australia

    Hi, I have bookmarked your sight and am just starting with a bit of chinese cooking and have realised that msg makes a great difference to the taste but what I would like to know is what bones do you use to make the high stock, or does it depend on whether or not you are cooking chicken or beef, or can you use beef bones for chicken and beef dishes and if so what sought of beef bones. thanks.

  6. Dear Jane,
    Yes, MSG makes a great difference to the taste of even a simple dish. But, I have chosen not to use that in my kitchen, except if it is already in ready-made soup can.

    For the high stock, I usually make it with pork bones. I try to choose the part of the bone that is shaped like a T. A great tip from one good friend and sister in Christ now. If you cook these bones a long, long time, you can even eat these bones! They are quite delicious if you have the time to eat them. 🙂 Must be super high in calcium.

    When I make Hai Nan Chicken, I use a whole chicken. The water that is used to simmer the chicken (marinated with salt, green onion, garlic and ginger) is delicious.

    I don’t think I have tried making high stock with beef bones yet. If I make Vietnamese pho beef noodles, I simply use beef stock from can. It is very flavorful and convenient. One other high stock that I make is the water from cooking beef shank for Taiwanese Beef Noodle Soup.

    Hope that helps…

  7. Mega

    Hi Mrs. HBT!

    I was browsing for Taiwanese recipes & found your website.
    I really can’t wait to try on your bread recipes—I think they’re great. They look fluffy ..Yum!
    Thank you for sharing your recipes!
    God bless!

  8. Dear Mega,
    Thanks for letting me know how you found my website. During sermon yesterday morning, I was just thinking about continuing my blog for Jesus. I thought, if only I could get a sign.

    Thank you for taking the time to leave me a comment.

    I read this morning (june 4 2010) that God is self sufficient. God does not need helpers or defenders. However, graciously, God uses us to carry out His plans, just as He used Moses as His tool to deliver Israel. Bible has so much to say about the need for faith in God alone and why unbelief in God is such sin. So, I will just continue to do what I am doing (blogging when I am something to blog about) and if it is in His will, someone will be led to Jesus.

  9. Mary

    Dear Mrs. HBT,

    What a wonderful website you have!!! I am so excited to try some of your recipes. I spent 8 years in Penang, Malaysia when I was a child. My parents were teachers at a missionary kids school called Dalat School in Tanjong Bungah, Penang. We loved going to the “stalls,” or Hawkers to eat. Koay Teoh (spelling?), Chinese Pancakes (Ban Chian Koay), Roti, Malay and Indian curries (sardine, beef, mutton, etc.), Nasi Goreng, Maggi Mee Kari, oh, etc. etc. were among our favorite things to eat. My mom has many recipes from our Asian travels that we still make today almost 30 years later. Some things we haven’t mastered though, like making our own roti. I buy frozen ones from the local Indian store – they are delicious too. And my brother figured out a way to make Malaysian beef curry in the slow cooker – delicious. He ordered Malaysian curry powders online. Today I tried making Ban Chian koay for the first time. I got the flavor okay but the texture wasn’t quite right. I didn’t get them crispy on the bottom. So I’ve been researching online to find out if there is a trick I’m missing out on. I’ve read in two recipes to let the batter leaven for 2 hours and to mix it till it’s smooth. I wasn’t sure if I should mix it that much because for regular pancakes or quick breads you aren’t supposed to mix much because you can make your breads tough that way. So next time I’ll try letting it sit. Also, I oiled the pan before cooking them and it may have made them too greasy/soft. do you have any ideas? The picture of yours is just how i remember eating them at morning market. Mine look more like tortillas on the outside and they are soft on the outside, rather than crispy. How wonderful to find you.

    Mary

    • Dear Mary,
      Thank you for taking the time to leave me a comment and giving me a background about you and your family.

      Ban Chian Koay is one of the harder recipe to master. I havent perfected the recipe yet but the recipe that I have, does help with my cravings. I think it is good to let the batter sit for a couple of hours. Batters that have raw egg, I recommend, must be kept in the refrigerator until the actual use.

      Please take a look at auntie Lily’s website. I have used many of her recipes in the past and most of them turned out well for me. I haven’t try this one yet but you can study it, as well as the comments left for her by her readers.
      http://lilyng2000.blogspot.com/2009/05/terang-bulan.html

  10. Foodie Pauline

    Came by your blog by chance … was looking for malaysian food in portland oregon.
    Cannot wait to try your recipes!!

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