Comfort Asian Food

We bought a new cookbook from Borders recently- ‘The Cooking of Malaysia & Singapore’ by Ghillie Basan. There are 80 yummy recipes in the book and all the ingredients are in English or have some form of English translation. It makes it a whole lot easier shopping for ingredients in Australia. I cooked two of the recipes this rainy, grey morning and they turned out mouth-wateringly good!
New Cookbook

Bubur is rice porridge which originated from China but has become very popular in Southeast Asia. This has only 5 ingredients – fresh ginger, cinnamon stick, star anise, salt and rice.
Bubur (Rice Porridge)

As an accompaniment to the bubur, I stir-fried bok choy with shrimp paste. This is now my top favourite vegetable recipe that I can quickly cook for myself!
Stir-fried Bok Choy with Shrimp Paste

And for protein, I lightly fried some smoked roundscad (which is from the Philippines) and cooked several hard boiled eggs, just because Richard loves them. I had salted egg with mine.
Smoked Roundscad

Are you drooling yet?

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