Back to basics - crispy fried garlic 炸蒜米

炸 (zha) = deep fried
蒜 (suan) = garlic
米 (mee) = normally this word is rice, but in this context it means tiny pieces.

Crispy fried garlic like crispy fried shallot is very common in S E Asia. Chopped garlic is deep fried till golden it is not bitter but has slightly sweet, caramelised and strong garlicy flavour and deliciously crunchy.

Only two ingredients are needed, plenty of garlic and

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Chai Tow Kway 菜頭粿 (S E Asian Style)

Stir fried Chai Tow Kway is really a Malaysian/ Singaporean street food version of the Cantonese style Loh Bak Koh you find in dim sum restaurant which includes Chinese sausage and other things. This Turnip cake is made plain then stir fried. You can either make the turnip cake yourself see recipe below or buy a lump of the steamed cake from Chinese supermarket.For the recipe of the plain turnip

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Pandan Chicken

Pandan leaves are not just excellent for S E Asian sweet cakes and puddings, it is also great for some savoury recipes like this popular pandan chicken. It is quite easy, the method of wrapping with the leaf is up to you as long as you can secure a piece of the leaf round the chicken to give it the unique flavour. Great as starter or serve with a meal.For the marinate I have 3 recipes, one

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Chilli Crab

One thing I really miss living in the UK is live crabs. In UK we get boiled crabs but live crabs are so difficult to find and can be very expensive. I have tried frozen cooked crabs from Lidl they were full of water and hardly any meat at all. Today I saw some frozen raw crabs from the Chinese supermarket. I have to give this a try. Chilli crab is something I have in mind that I have not had for

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