Thai Minced Pork Salad (Larb Moo)

This is a really delightful and fresh salad, the meat makes it quite filling and satisfying. Eat with some vermicelli noodles or just wrap in some lettuce leaves for a low carb meal. 

I am always on the lookout for different salads to try.

One of my favourite salads these days is this fabulous Thai Minced Pork Salad or Larb Moo.

It is everything you can ever wish for in a salad! Fresh and a little tangy, it tastes so good with some plain vermicelli noodles. It is also totally delicious wrapped up in lettuce leaves as a low carb wrap. You can add in some mint as well. Go on and give this salad a try!

Mamak Mee Goreng

This dish is a favourite street food in Malaysia. Today I am sharing my recipe for it with you.

In essence, this is fried noodles. It’s quick, it’s fast, and it is delicious.

All credit for this dish needs to go to my husband. He was the chef here.

Being typical of a Malaysian dish the noodles have a nice spicy kick in it. This dish was so on point I can’t get enough of it.

If you can, don’t skip the crushed peanuts, it just adds another level of tastiness to the noodles. Squeeze on some lime juice just before eating to add a nice tangy zest to this dish.

Cambodian Fish Curry

A mild curry that is not overly spiced, yet the flavours are not at all compromised. It is also very easy to cook – always a bonus in my books. 

If you are looking for a mild type of curry then you have found the right one to try. I got inspired to make this from watching Cambodian Amok Fish Curry being cooked on Rick Stein’s Far Eastern Odyssey TV series. I did some searching on the recipe and found many all with slight variations to them.

In the end, I just used what ingredients I had available to me and modified it to make it work for me. As such, I thought it would be best not to call it Cambodian Amok curry so as not to ignite the wrath of any foodie purists.

This curry is slightly different to what I am used to. It is very mild and not overly spiced, yet the flavours are not at all compromised. It is also very easy to cook – always a bonus in my books.

A point to note, this curry does use peanuts in its base so if you are allergic, you need to find a substitute. I hope you make this and enjoy. See you soon!

Pandan Cupcakes with Gula Melaka Syrup

The best pandan cupcakes ever! Really easy to make and results in fluffy cupcakes that are perfect for eating as it is or for decorating with your choice of icing.

I have been searching through a lot of pandan cupcakes recipe and did not find one that was easy enough for me to bake until I found this amazing recipe.

This is not a pandan chiffon cupcake recipe. It is a regular easy to make pandan cupcake. The texture is light and fluffy but it is not so delicate as to make it difficult to handle. As such, it makes a perfect base for decorating with icing if you are so inclined. I just drizzled mine with a Gula Melaka Syrup.

The cupcakes are just as nice eaten plain. If you would like to fill them with Gula Melaka, you can definitely do that too. That’s what I like about these cupcakes, the cupcakes are so versatile you really can have them any way you like.

If you are eating the cupcakes plain or with some Gula Melaka syrup like mine, try heating them up a little before eating. It’s so delicious warm!