Foodie Friday: Laksa

Laksa: spicy noodle soup I first had laksa in Malaysia, and it nearly burned my tongue off because of the spiciness level. Ever since then, I wouldn't touch the dish. Nevertheless, I grew brave a few weeks ago and tried laksa again. There's something extremely sensory about getting a noodle soup that's coated in red. Two types of laksa exist: a sour one and a curry-based soup. I'm partial to the curry with coconut milk version. I took a deep breath and tried the soup again. It was … [Read more...]

Foodie Friday: Chili Dumplings

Chili dumplings: a cross between wonton and siu mai, doused in a chili oil-soy sauce mix Technically, this dish is called "meat dumpling in chili oil." It's a classic Szechuan dish (the Chinese region known for tongue-tingling delights). Now, I've had dumplings before (xiao long bao, wonton, and whatnot). I also have varieties of chili paste in my pantry (thanks to my spice-loving dad). But putting the two together? An amazing culinary experience. The skin of these dumplings are wonton … [Read more...]

Foodie Friday: Curry Puff

Curry puff: curry wrapped in a pastry shell   I think of the curry puff as a type of ethnic sandwich. There are crispy layers of dough surrounding tender and flavorful meat. Malaysians love spicy food, and curry puffs are the perfect on-the-go solution. I have great memories of my dad buying these as treats for me :) You can make your own quickly with this shortcut of using Pepperidge Farm puff pastry. … [Read more...]