Messy Witchen

Dates Milkshake

August 9, 2011

I got hold of 2 packets of premium Arabian dates from Tupperware purchase recently due to the coming Hari Raya festival. Dates (or kurma in Malay language) are aplenty right now in Malaysia as they are a must among Muslims once they break the fast during Ramadan. The reason? I guess it’s due to the [...]

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Perilla Leaves Kimchi

August 3, 2011

Perilla leaves (kkaenip 깻잎) is the leaves from the herb plant-mint family perilla (shiso, deulkkae 들깨) with distinct serrated edges. Beautiful leaves I must say. I’ve seen the used of perilla leaves or shiso leaves in Japanese cuisine but never before in Korean food until recently (thanks to my visit to Korean marts, Maangchi and [...]

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Fried Crispy Beancurd Cubes With Fermented Black Beans

July 30, 2011

Fried Crispy Beancurd Cubes w Fermented Black Beans

Fermented black beans or douchi (豆豉) in spicy mackerel taste so good with porridge. They are the best and my favorite. This canned food is in fact the only food I know that uses fermented black beans. I’ve never eaten any other fermented black beans dish at home (except the one mentioned above) or in [...]

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Kam Heong Crispy Lotus Root With Salted Egg Yolk

July 22, 2011

I am fascinated with anything that has to do with salted duck egg because I heart this sinful and yet irresistible golden egg. Fried prawn with salted egg, fried crab with salted egg, fried pumpkin with salted egg and the list goes on… you name it I heart it. Lucky for me, the May-June issue [...]

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How To Clean Salted Duck Egg

July 21, 2011

I remember watching my grandma and aunt cleaning salted duck egg in my younger days but somehow those memories has been forgotten until I dig hard into my brain while penning this out. So it was my dad who taught the clueless me how to clean salted duck egg last year. Hahaha Below is a [...]

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Vegetable & Mushroom Udon With Doenjang Broth

July 18, 2011

Because I love doenjang (Korean fermented soybean paste) so very much, I pair this beautiful traditional flavor with Japanese udon to bring out the very best of both elements. No additional seasoning is needed as doenjang is already a flavorful condiment/seasoning. For freshness, vegetable and mushroom are added. Okay, enough talking. Come try this Jap-Kor [...]

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Easy Braised Pumpkin

July 13, 2011

Pumpkin has never been included in my I-Eat-This list. I know I’m weird. Who doesn’t eat pumpkin right? Mushroom was another example. I only discovered the goodness of mushroom say maybe 10 years ago? Haha! My meeting with a heavenly dish called pumpkin with salted egg yolk changes all that. I eat pumpkin now. I [...]

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Stir-Fry Red Spinach

July 6, 2011

I was at a Korean shop in town to get my kimchi supply that Sunday mid-morning. Was walking pass a market (next door) when my eyes caught sight of red spinach. I happily bought 2 bundles home; cost RM1.50 (~US$0.50). I rarely see them at the market though. So that must be my lucky day. [...]

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