Tako su is a cold plate of sliced, cooked octopus garnished with sticks of pale green cucumber, bathed in ponzu sauce and topped with sesame seeds, sliced scallion, and a drizzle of wasabi mayonnaise; the sauce has an engagingly smoky, citrus taste that complements the octopus. Recently I bought a ready-cooked sliced cold octopus and …
Hokkien Char Mee or (Fried Big Black Noodle) is commonly served in Kuala Lumpur and the surrounding region. It is a dish of thick yellow noodles braised in thick dark soy sauce with pork, squid, fish cake, and cabbage as the main ingredients and cubes of pork fat fried until crispy. Since I was born …
Hokkien Char Mee (Fried Black Noodle Malaysia Style) Read More »
Shanyao root or huái shān or in Cantonese it’s called wai san is a kind of wild root sold relatively cheap and abundantly available in most Asian markets. The official name is called as “Dioscorea opposita” . Huai Shan has a sweet and neutral property. It is use for treating the kidney, lung and spleen. …
