Malaysian taste in MasterChef Australia

I'm excited and proud to see Poh (Poh Ling Yeow), a chinese Malaysian who moved to Australia at the age of 9 getting the runner up in the first MasterChef Australia realisty tv show. The thing I admire about her is her passion to show the Australian community the food she grew up with, the century egg, roti prata, hainanese chicken rice, petai, sambal, curry.... She took great risk in choosing to cook those Malaysian dishes that are very unfamiliar to the food critics tastebuds. But she took those risk to give the show a real piece of her cultural heritage. I salute her for that be-true-to-yourself spirit.

Poh's bio
Malaysian dish Challenge

Top 10 food myths revealed

Interesting myths revisited.
Top 10 food myths revealed

Amusingly WRONG:
3 Light olive oil is "light" on calories
6 Fresh vegies are better than frozen
10 Fat-free equals calorie-free

Finding the Best Way to Cook All Those Vegetables

Processed tomato products have higher lycopene content than fresh tomatoes.

Boiling was better for carrots, zucchini and broccoli than steaming, frying or serving them raw.
Trade off: boiling carrots significantly increased measurable carotenoid levels, but resulted in the complete loss of polyphenols compared with raw carrots.

When salsa or salad were served with fat-rich avocados or full-fat salad dressing, the diners absorbed as much as 4 times more lycopene, 7 times more lutein and 18 times the beta carotene than those who had their vegetables plain or with low-fat dressing.

Source: New York Times: Finding the Best Way to Cook All Those Vegetables

AMWA gathering at Kardinya

AMWA had a belated Chinese New Year gathering at Kardinya community center on Labour Day (3 March). I was there helping up from 9:30am for 11am start. Good fun in the kitchen chopping cabbage, cutting water melon and running around taking photos. Event finished at 2pm and we cleaned up, packed up by 3pm.
See the blog and photo gallery for more.


Chinese New Year Gathering 2008

Big Bowl Noodle House on William Street

I've downloaded a stack of photos from my phone.

On 18/6, I went to Big bowl noodle house the first time. It's fantastic! Big bowl. It's extra noodle is FREE! Very satisfying.
My favourite is the beef noodle soup.

The beef stomach noodle soup is great too.

Minced pork noodle is good too, just a pity that there is no vege.


The seafood one is pricey and ordinary. The cheese baked noodle are pretty good too, good to share, a bit too heavy for one person consumption.

Oh ya, the best bit is the chilli! Very very good sambal chilli. The price ranges from $8.90 to $14.90. Recommended!
And the friendly identical twin waitresses added a bit of fun too.

And when I googled to find more information about the shop, I found this blog that has many photos of the place, and a closer look reveals that it's actually a friend of mine, Kok Wei's blog. Hi! Kok Wei.
It has the address and shop front photos there if you'd like to try it.

Food

Indian vegetarian

Masak masak - Food on Malaysia

I stumbled upon this blog about Food in Malaysia from sabahan.com.

And there is a recently post about 福州光饼 Foochow kongpiah (plain bread) in my hometown.