I love popiah because everybody at the table gets to customise their own roll. It is however quite a tedious dish to cook, so definitely a good idea to grab at least one mate to do the cooking together with. Cutting Board Knife frying pan Spatula Bowls (lots of them) Filling 2 large Bang kwangs… Continue reading Popiah
One of my go-to recipes to when I have guests for dinner. Rustled up in half an hour, delicious and no meat involved - it’s winner all round! Left overs can also be stored in the fridge and reheated the next day or the day after. 🍄 Serves 4 small eaters Equipment frying pan Spatula… Continue reading Mushroom Pasta
Equipment: Cook's knife Cutting Board Food processor Large metal bowl Baking tray Ingredients: 500 g Tempeh (Large diced) 4 Large red chili (Deseeded and course chopped) 1 Medium tomato (Course chopped) 100 g Shallots (Finely diced) 25 g Galangal (Skin removed and large diced) 0.5 tsp Mushroom powder 2 tbsp Kecap manis (Indonesian sweet soya… Continue reading Tempeh Orek
Lee Xiu Ping 