Shop baking, kitchen and Tupperware products at Messy Witchen store.

PROMOTION until 30th June 2013:
Buy 6 cake cases, the 6th one is free (lowest price item). Item cost for the 6th cake case will be refunded.

vegetables

Antipasto Of Grilled Mixed Vegetables

December 17, 2012

Antipasto is the first course of an Italian meal. Literally it means before meal which can be translated as appetizer or starter. I followed this recipe of antipasto of grilled mixed vegetables from a thin recipe book called Italian which I bought the other day from the Big Bad Wolf book sale. Because I have [...]

Read the full article →

Pajeon – Korean Spring Onions Pancake

November 16, 2011

Pajeon (파전) is Korean spring onions (pa) pancake (jeon). I’ve been meaning to make this pancake since I had a go with Haemul Pajeon. The recipe for this pajeon is adapted from my favorite Korean food blogger Maangchi. It’s super easy and quick. Wait till I get my hands on some good kimchi and you [...]

Read the full article →

Stir-Fry Sweet 4 Color Vegetables

September 9, 2011

This delicious 4 color vegetables dish is a joint effort ‘invention’ by my dad and yours truly. Dad chooses the 4 vegetables while I cook ‘em with no direction in particular. I ended up with a sweet dish and this beautiful dish works really well with rice that are wrapped in Korean dried seaweed sheet. [...]

Read the full article →

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 [...]

Read the full article →

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 [...]

Read the full article →

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. [...]

Read the full article →

Japchae – Korean Glass Noodles With Stir-Fry Vegetables & Meat

April 22, 2011

Japchae (chapchae 잡채) is a popular Korean dish made from Korean glass noodles (dangmyeon 당면) with stir-fry vegetables and meat. Japchae may sound and look like our Chinese chap chai (mixed vegetables with glass noodles) and that’s it. The texture and taste are totally different. The noodles, dangmyeon is chewy are made from sweet potato [...]

Read the full article →

Wai Kee Restaurant @ Temple Street, Yau Ma Tei, Hong Kong

March 28, 2011

Claypot Chicken Rice (Po Chai Fan) @ Wai Kee Restaurant, Temple Street, Hong Kong

During my first trip to Hong Kong, I had a yummy time eating claypot rice and deep-fried oyster cake from this particular restaurant in Temple Street. I thought about it so much after that. It was that good man! 3 years+ later, finally I have my chance again (on the very last day of my [...]

Read the full article →

← Previous Entries