Sweet Potato shoots goes well with fermented beancurd and it’s quite common to find this dish in chinese eateries in Malaysia. Miso Sweet Potato Shoots however, was more an accidental finding as I had run out of fermented beancurd on the very day that I decided to stir fry some sweet potato shoots. With two little kids at home, stir frying the sweet potato shoots with belacan was out of the question. As I rummaged through my fridge for ideas, my eyes set upon the pack of miso paste on the slider drawer and I thought this is it!

As miso paste is also some form of soybean product, I thought that it might taste as good with the sweet potato shoots just like fermented beancurd. And I was right! It tasted great especially with fried garlic slices which had a little smoky flavour. However, taking the cue from readers who told me that miso must not be boiled, I had to get around the problem of cooking the sweet potato shoots without cooking the miso! So, it turned out to be a two part cooking process - blanching and quick stir frying. If you have miso paste at home, don’t just settle for miso soup. Try this for a change.

This is my recipe for Miso Sweet Potato Shoots Read the rest of this entry »

I am quite fond of Yam though I don’t eat it that regularly. There are many ways of cooking Yam - dessert, dim sum or stir fried but one easy dish to cook it would be Yam Rice. Yam Rice can be considered an all-in-one dish because you don’t really need to cook anything else with it, save perhaps a nice bowl of soup to further whet your appetite. The best part of cooking Yam Rice is that you only need a small portion of yam to cook this dish. Too much and you will be stuffing yourself silly unless you are cooking for a party. Perhaps you might want to consider saving some for Yam and Sago Dessert.

My mum advised that the Yam should be cut into small cubes and pre-fried separately from the rice. Overcooked Yam will turn mushy or break up and you might lose the flavour a bit. Just add the fried yam into the rice just as the rice is boiling in the rice cooker and you should have nice fluffy rice with fragrant fried yam cubes. As usual in these kind of rice recipes, you will need dried shrimps and mushrooms for the full flavour.

This is mum’s recipe for Yam Rice Read the rest of this entry »

Fulfilling indeed is Food Blogging. For those of us who love to cook and blog, it is indeed a fulfilling hobby and I have been enjoying this “double-treat” hobby for the past 1 1/2 years. Of late, this hobby has also been paying off financially in the form of advertisements which appear on this blog. The monthly income from this blog is more than sufficient for me to pay for one whole year’s hosting and blog-related fees (and also subscription to internet broadband at home).

What I have discovered is that apart from the recipes or text in each post, food photography plays an important part in the success of the food blog. Hence, I have been hard at work trying to improve on my food photography lately. If you have a food blog, pay as much attention to your food photography as to your blog contents. As they say, a new reader might fall in love with your blog at first sight!

Going back to advertisements - you will notice that I have this longish vertical advertisement on the sidebar from Foodbuzz. I am honoured to be a Featured Publisher of Foodbuzz as that entitles me to special privileges and earnings from their advertisement network. I am not allowed to reveal the terms of payment by reason of the confidentiality agreement but suffice to say, it is one of the best advertising programmes out there in terms of payout. To sign up, you will need to complete a survey (which I also did) and await their approval. Only food bloggers qualify. If you are a food blogger and have not joined Foodbuzz, you are missing out a lot!

As for me, I think I am really going to enjoy the following months of food blogging and I hope you will enjoy this asian recipe blog too 😀

It’s time for another comfort soup and this time, I am featuring the Chinese White Radish Soup. The chinese white radish is also known as white radish (surprise!) or amongst the Japanese as the Daikon Radish. It basically looks like a white carrot which is oversized. It is quite a versatile vegetable as you can use it to make lo bak kou (turnip cake), stirfried, pickled or cooked in soups like the above. I am given to understand that amongst the chinese who practice or partake in traditional herbal medicine, the white radish is a no-no in the diet of the patient during treatment as it supposedly absorbs all the medicinal values. Anyone knows about this?

Anyway, the Chinese White Radish Soup is a simple recipe which is suitable even for beginners. Just prepare the ingredients, drop them into a crockpot / slow cooker / double-boiler or pot and simmer it. A good tasting healthy soup awaits you when it is done. I usually add dried cuttlefish and dried oysters for added taste and flavour but that is optional. Give this soup a try. It’s delicious.

This is my recipe for Chinese White Radish Soup Read the rest of this entry »