This is years ago now but I used to frequent this fried vermicelli with prawns stall at a HDB coffeeshop. I was still single then and so hmm...that is definitely more than 25 years ago! It was a noodle dish accompanied by sambal belachan. The prawns used were the firm tiger prawns. This prawn-flavoured, smooth and wok-cooked tung fun dish was a joy to savour.....
I cooked this for a party recently and am keeping on this blog some cooking notes of this recipe. This is a common way of cooking brinjal by roasting it in an oven. The ingredients I use is rather exotic but the sweetish black garlic and the savoury black salt combines well. The black salt has a slightly pungent eggy smell. I love...
Black is back. Black garlic. Buah keluak. Squid ink. Charcoal. Of course, Malaysians have always been using the thick dark soy sauce for many home dishes. I will share a recipe here which is simple and underlines the principle that sometimes less is more. I did not made an effort to take some proper photos. And so I only have one taken which...
