Mee Hoon Goreng Telur Gulung (Fried Rice Vermicelli with Egg Rolls)

September Birthdays!

Mee Hoon Goreng or Fried Rice Vermicelli, is a celebration dish. Really it is. Malaysia as a nation grew on staple meals such as this. Simple, cheap ingredients pounded into the smallest pieces and cooked in batches. 

In the 1940's, during the Japanese Occupation, it was tapioca that kept the peoples spirit to carry on and fight. In the 1950's rice, grasshoppers and exotic leaves became staple meals. 1960's coffee sold at warungs cost not more than a dime became centres for community leaders to talk about independence and freedom. 1990's during Canteen Day or Sports Day, this fried vermicelli would be hot off the counter. They would be served to students as the most cost effective lunch set, costing only about RM 0.50 for a plate. It is food and dishes as simple as these that made the country. 

Think about it, what did you eat when you were growing up? And has it contributed to your life today?

Sambal Tumis Ikan Bilis (Fried Chilli Paste with Anchovies)

This week I'm at my in-laws and I've been put into kitchen duty. I now work smack in the city and by the time I leave work - traffic! Ah the thief of time. Cooking for a family of 5 who loves traditional Malay home cooked meals can be daunting. Especially when the head chef is 75 years old, with years of experience in cooking and tasting good food. It is a challenge to make meals perfect. Time is also a factor as this household eats early. I need to arrive home by 6:00 pm and to be ready to eat at 7:00 pm.

Malay cooking need not be such a hassle. Some of us feel that it does take more out of your time. In reality, the key to any success in a kitchen is really time management. Factor in preparing key ingredients well before cooking time and everything else will fall into place. If you've done project management at work or organised an event - even if it is as small as a birthday party. Then you know that planning ahead does help.

SOUTHEAST ASIAN FOOD & DIET - NO FRIEND.

Living in Southeast Asia, makes any sort of diet regime becomes a mission. Why? Because everything just taste SO good here. The staple food in this region are carbohydrate based - from rice, to roti and noodles. Also, we do prefer eating our Southeast Asian delicacies rather than eating raw carrots and a thin slice of grilled chicken as a diet menu. So, how do can you keep to your diet but still eat good Asian meals? Here's how...