Vi’s Fruit Pastry

Plum Nectarine Grape Fruit Pastry Baked

My forum friend Vi shared this recipe with me a long time ago. She calls it a fruit pastry but to me it’s a coffee cake which is topped with fruit. It’s simply lovely at tea time or anytime at all actually! Just beware, it is a very addictive cake and after one slice, it’s really hard to resist going back for a second and third…

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Seven Secrets for Perfect Thai Fried Chicken Wings

Thai Fried Chicken Wings

Thai Fried Chicken Wings

Who doesn’t like fried chicken? I know it’s something I can’t resist. As a matter of fact, when I was pregnant with my kids, the only thing I ever had cravings for was fried chicken. No, I didn’t crave pickles, and I didn’t crave ice cream. I ONLY wanted fried chicken. And after eating it, I would be so happy and contented.

Thing is, I don’t really like to deep-fry at home. As a matter of fact, I try to stay away from deep-frying as much as I can. I just don’t like how it makes my whole house oily and how much it makes myself oily.

But ok, when I saw this recipe for Thai-marinated fried chicken at Chez Pim’s site, I just could not resist it. The chicken looked so scrumptious, and the flavorings were distinctly Thai but without the spicy bite. And I could just imagine the crunchy snap as you take that first bite into crispy skin. Yum!

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Simple, Sweet and Spicy Cucumber Salad

sweet and spicy cucumber salad

I bet that for those of you that grow your own veggies, you’re probably inundated by cucumbers right now if you’re growing them. That and zucchinis—well, if you’re growing zuchs, you should expect to be inundated!

Cucumbers are lovely to eat when they’re fresh. Crisp, juicy, and so cool when the summer is so hot. Living here in Malaysia, cucumbers are used raw in so many dishes (mostly as garnishes but also as a nice contrast to spicy and heaty foods).

While visiting a friend’s aunt recently, we were invited to stay for dinner (have I already mentioned how hospitable everyone is here?). She served us this cucumber salad and Nate just loved it. It was really delicious, a nice combination of sweet, tart and spicy. I, of course, asked for a recipe. It was such a simple recipe and I couldn’t wait to try it out myself.

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Cooking with Leafy Midin (Fiddlehead Fern)

Stir-fried Midin with Garlic and Shallots

Stir-fried midin with garlic and shallots

Midin, not to be confused with Paku, is a local fern that, according to my Sarawakian friends, is only found in Sarawak (but that I have not yet verified for sure). When we first got to Kuching, we were invited to a friend’s house for dinner and we had our first taste of Paku. It was delicious! But my friend said, “If you like this, you really have to try Midin, it is much tastier.” She then proceeded to buy us a bunch the next time we saw them.

I took home that bunch and put it in the fridge to cook the next day (ferns are best cooked the day it is bought but if you cannot, it will keep an extra day but it won’t taste as good). Never having cooked with any type of fern, I had asked some questions before leaving my friends the day before. Armed with some idea of how to cook them, I set to work on them the next day.

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About Us

My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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