Recipe: Red Wine Braised Pasta With Pork Chunks

It's the sound it makes when the first drop of wine hits the scorching pan. It's the way the delicate aroma from the seething wine soar high and into your nose. It's the way the wine is reduced to expose the velvety pasta which has magically mutated into enthralling red cords.

Red wine and pasta are two of my favorite things, and this recipe could not have come at a better time.

Many have claimed that Malaysians are more passionate about food than their politics.
Well, it's true. Here, food is the peacekeeper - the most effective unifying factor among the diverse multiracial communities.

10 Most Popular Ramadan Food in Malaysia

10 Most Popular Ramadan Food in Malaysia

Ayam Percik

Ayam Percik in Malaysia

Putu Buluh

Putu Buluh in Malaysia

Murtabak

Generously spiced and stuffed with minced meat and vegetable, these thick pancakes is fried with egg and served with dal curry and syrup-pickled onions.

Murtabak. Bazaar Ramadan Bangsar in Malaysia

Roti John

This is an omelette sandwich dish filled with minced meat, green onion, egg, and tomato-chilli sauce, and is usually prepared using a long loaf.

Roti John in Malaysia

Samosa

Samosa in Malaysia

Sate Pedal & Hati

Sate Pedal & Hati in Malaysia

Nasi Biriyani

Nasi Biriyani in Malaysia

Nasi Kerabu

Nasi Kerabu in Malaysia

Cendol

Cendol in Malaysia

Kuih-Muih and Other Sweet Desserts

Malay desserts are the best. Overly sweetened they may be, but it isn't something your tummy will not forgive you for. Here's a list to help you get started:

Jelly, made with extra effort

Kuih-muih (For a complete list, click here)

Roti Bom (spiraled, thicker and sweetened version of Roti Canai)

Apam Balik (Thin pancakes with crisp edges filled with coarse castor sugar, ground peanut, grated coconut, and creamed corn)

Recipe: Mung Bean Soup & Its Many Amazing Benefits

Mung bean soup is one of the most common local desserts in Southeast Asia. The green beans soften easily when boiled hence requiring minimal time to prepare while discarding the need for overnight soaking. The hearty soup is usually sweetened using crystallized refined sugar (rock sugar) and some recipes call for the addition of pandan leaves - which is completely optional.

Recipe: Easy Yellow Curry Pasta

This delightful Indian Italian fusion is both delicious and quick to put together. The savory curry sauce can be prepared in under 15 minutes and is finished off with a squeeze of lime for a burst of lively flavor.

Cocott' at The Greens, TTDI

Tucked away in a quiet corner in TTDI is Cocott' - a neighborhood bistro that serves popular French fares with a refreshing modern twist.

Everything at Cocott' is made for sharing as its way of bringing people together over meals and conversations in a blissfully relaxed setting. Located on the first floor of a luxury condo, it offers patrons the much-needed seclusion for a temporary escape from the bustling city. As far as ingredient sourcing is concerned, the chefs go to great lengths to select only the freshest local produce for a dash of Malaysian essence in all its hearty dishes.

You can get into the city from the airport by four ways: taxi ($12), motor($5), tuk-tuk ($7), or bus ($0.40). Transportation is easy as drivers will approach you at the exit with their vehicles ready. There are several threads discussing the possibility of taking a bus into town at a much cheaper cost, but many have advised against it/have not personally experienced it. Below is how you can easily take a bus from the Phnom Penh Airport into town:

Getting from the Airport into Phnom Penh by Bus

Once you have exited the airport, walk towards the highway. Walk past the vehicle exit and turn left. You will see a bus stop on your left in about 50 meters. Buses run from 5:30am to 8:30pm for every 15 minutes.

Bus to take: Bus No.3/Line C
Popular stops: Old Market (Phsar Chas), Night Market at Sisowath Quay

Getting from the Airport into Phnom Penh by Bus

Ticket price for buses from Phnom Penh Airport into city is only 1500 riels

Inside a bus from the airport into Phnom Penh

5 Ways to Be an Ethical Traveler

Every traveler shares an equal responsibility in practicing ethics and respect throughout their journey in foreign lands. Whether it is to promote social welfare, advocate animal rights or to contribute to environmental conservation, being an ethical traveler is an all-embracing role that requires effort and empathy.

I have one share in corporate Earth, and I am nervous about the management.
- E. B. White

5 Ways to Be an Ethical Traveler:

Avoid animal rides

When traveling, it's best to pack your compassion along in your suitcase. Shocking reports have revealed that thousands of animals are enslaved, abused, and exploited solely for the purpose of generating revenue in the tourism industry. To make such attractions possible, young animals are forcefully separated from their distraught mothers and are beaten into submission so they would willingly perform tricks, give rides or even to pose for the camera.

The world's cruelest animal tourist attractions include:

1. Riding on elephants
2. Selfies with tigers
3. Walking with lions
4. Bear parks
5. Holding sea turtles
6. Dolphin shows/swimming with dolphins
7. Monkey shows
8. Civet cat coffee plantations
9. Cobra kissing
10. Crocodile farming
11. Bullfighting
12. Horse-drawn carriage rides
13. Ostrich racing and riding
14. Fish pedicure

Do not contribute to animal cruelty when you travel

Respect religious sites

In many countries, religion is of utmost importance - so much so that 64 countries have religious symbols on their national flags. Places of worship are where the community gathers to share their beliefs and to connect to their faiths, making it crucial for visitors to respect these holy sites. A few important measures include:

1. Avoid revealing clothes (completely covered to the elbows and knees)
2. Avoid taking photographs of statues unless permitted (most Buddhist temples strictly prohibit photography inside the buildings)
3. Silence/Turn off phones
4. Avoid unnecessary conversations inside the building, particularly when worshipers are praying
5. Cover head/remove shoes if required

Inside a church in Stockholm, Sweden

A Tibetan Stupa

Respect the host

When I travel, I always remind myself that I am merely a guest in someone else's country. Being courteous is important, as it is to always dress appropriately, be humble, and to not raise any disturbance. Although you may find the locals behaving or dressing less conservatively than they should have been, keep in mind that it is their prerogative to break away from their cultures, and you, as a tourist, do not share the same privilege of doing so. In this case, fitting in is always better than standing out!

Be a conscious shopper

Shopping for souvenirs? It is crucial that you learn about the origins of your purchases to make sure that no lives are harmed or resources wasted in the process of making them. In certain countries, you may come across vendors selling keychains containing trapped live animals, or animal farms selling leather goods and purses. Listen to your conscience and buy only what you think is right.

Do not litter

Whether you are in Singapore (where littering is punishable by law) or in the suburbs of a third world country, discarding your rubbish in anything other than a trashcan is a degrading and undignified act. As a traveler, understand that you, too, play a role in keeping the country clean.


Be an ethical traveler now
A responsible and ethical traveler leaves nothing but positive impacts to the places that he or she travels to. Change the way you travel today!

For travel stories & recommendations, click here.

Memories of my childhood are still vivid in mind.

I can clearly recall those precious moments in the kitchen where my late grandpa was stirring up pots of thick curries - prepared meticulously in accordance to the Peranakan recipes he inherited from his grandparents, who were descendants of the Chinese immigrants living along the Straits of Malacca for decades. He would tell me the history of our family, the reasons as to why our lifestyle and traditions are so heavily influenced by the British (more so than both Chinese and Malay combined), and how truly unique it is to be of a Peranakan descent. I truly hope there comes a day when I'd be able to learn more about my ancestry and to preserve its ways before it becomes history!

There are many Nyonya dishes (of all variations) worth mentioning in this post. However, listed below are 10 must-try Nyonya dishes in Melaka:

Ayam Buah Keluak

Arguably one of the most popular Peranakan dishes, the black color in this chicken dish is derived from the buah keluak nut. The complex flavors is a result of the delightful combination of shrimp, tamarind, turmeric, candle nuts and galangal.

Ayam Buah Keluak Image source: The Star Online

Babi Pong Teh

Literally meaning "meat tea", this pork and potato stew is prepared notably using salty fermented soy beans and gula melaka. The pork belly is braised for long hours to achieve a complex and layered flavor and is best eaten with a bowl of warm fragrant rice.

Babi Pong Teh Image source: Nyonya & Baba

Itek Tim

This duck and salted vegetable soup is the perfect dish to be eaten on a cold, rainy day, served with a steaming bowl of rice. Simple yet comforting, it consists of salted vegetables, tomatoes, tamarind juice and asam gelugor, as well as meat from a whole duck which gives the broth a distinctive aroma.

Itek Tim

Otak-otak

Otak-otak is made from ground fish meat (without the bones) and mixed with spices such as chili, turmeric, and curry powder. Soy sauce and tapioca flour are added to the fish meat for a thicker consistency.

Otak-otak Image source: EatnDine

Bak Chang

Also known as Zongzi, this specialty Peranakan cuisine uses an exotic combination of pork, sambal, coriander powder, aniseed powder, winter melon and ground roasted peanuts as filling. It is widely consumed during the Dragon Boat Festival each year

Bak Chang Image source: Season with Spice

Ngoh Hiang

Ngoh (Ngo) Hiang, also known as five-spice meat roll or loh bak is usually made during Chinese New Year.

Ngoh Hiang Image source: Lee Wee & Brothers

Nyonya Laksa (Laksa Lemak)

Rice noodles served in a rich coconut gravy, topped with prawns, cockles, lime and sambal belacan.

Nyonya Laksa Image source: Seasaltwithfood

Pie Tee

Bite-sized crispy tart shells filled with a spicy and sweet combination of grated vegetables and prawns.

Pie Tee Image source: cooksister

Asam fish head

A dish of Chinese-Indian origins, this dish is cooked in fragrant tamarind and coconut milk which results in a sweet and sour gravy. Vegetables such as tomatoes, eggplants and okras are added to complete the curry broth.

Asam fish head Image source: Recipes Hubs

Babi Asam

A dish of pork stew cooked in tangy tamarind juice, shrimp paste and taucheo (salted bean paste).

Babi Asam Image source: Feast to the world

Peranakan dishes are best eaten with a bowl of hot, fragrant white rice - anytime of the day!

The main allure of Langkawi is the mysterious tales surrounding it - with each main attraction on the island being backed by a very credible myth. Listed below are seven important legends of Langkawi that largely contributed to the living standards, mindsets, and economical growth of its people today.

7 Langkawi Legends You Need to Know 

The Legend of Mahsuri

Mahsuri, the daughter of Pandak Mayah and Cik Alang who migrated from Siam about 200 years ago was accused of committing adultery with a minstrel called Derambang. She was immediately captured and tied to a dead tree under the scorching heat for days. Despite claiming that she was innocent, Mahsuri was sentenced to death by the village headman Dato Pekerma but none of the swords could kill her. Finally, Mahsuri resigned to the fact that only her death could appease the villagers, and revealed to them that she could only be killed using her father's keris.

On the day of execution, Mahsuri was stabbed with her father's sacred keris. The villagers were shocked to see white blood flowing out of her, signifying innocence. As she was dying, she cursed Langkawi to seven generations of bad luck.

" Ya Allah, Ya Tuhan Yang Maha Melihat Segalanya, aku redha akan matiku jika benar aku bersalah tapi jika benar aku dianiaya...ssesungguhnya aku haramkan darahku mengalir ke bumi ini, dan aku sumpah, bumi Langkawi tidak akan aman, berpuakalah menjadi padang jarak padang tekukur selama tujuh keturunan!"

Many locals believe the legend to be true, citing continuous decades of failed crops and invasions by the Siamese following the death of Mahsuri. It was only towards the end of the 20th century Langkawi began to prosper as a tourist destination.

The Legend of Mahsuri

Mount Mat Chinchang (Gunung Mat Chinchang)

Gunung Raya (880m) is the highest peak and Gunung Mat Chinchang (796m) is the oldest (450-550 million year-old) mountain on this island, and located between them is the Sawar Hill. According to myths, there was once a wedding between Mat Raya's son and Mat Chinchang's daughter, who were from families of giants. A fight broke out that day, and pots and pans were thrown at each other.

The gravy (kuah in Malay) from the pot spilled on the ground, resulting in the present day town called Kuah. The spot where the engagement ring was hurled and landed became Tanjung Cincin (Cape of the Ring), where the hot water (air hangat) spilled is known as Kampung Air Hangat (Hot Water Village), where the crockery (belanga) was broken (pecah) became Kampung Belanga Pecah (broken crockery village), and where the gravy seeped (kisap) through the land became Kampung Kisap.

The fight was finally intervened by Mat Sawar. Mat Raya and Mat Chinchang regretted their actions and  transformed themselves into mountains, immobile and benign.

Lake of the Pregnant Maiden (Tasik Dayang Bunting)

One day, Mat Teja (a male genie) was passing through the lake and was taken aback by the beauty of Mambang Sari (a female sprite). He sought advice from a local sage, Tok Dian, on ways to win her heart, and was told to wipe his face with mermaid tears. After doing so, Mambang Sari immediately fell in love with Mat Teja and they were married soon after. She spent most her days at the Lake of the Pregnant Maiden during her pregnancy, but her beloved child died only seven days after she gave birth. In sorrow, she laid it to rest in the depth of the lake. According to legend, the baby turned into a mythical white crocodile, which could only be seen by people with the purest hearts.

Since then, villagers believe that the lake possesses the ability to heal barren women, as the water has been blessed by Mambang Sari. When seen from above, the silhouette of the lake resembles a pregnant woman lying on her back.

Lake of the Pregnant Maiden (Tasik Dayang Bunting)

Caves of Legend (Gua Cerita)

To ensure the continuity of the great Roman and Chinese powers, both these empires agreed to a marriage between their children. However, this decision is strongly objected by the mystical fire bird. The phoenix believed that the coalition would signify the end for smaller kingdoms, hence abducting the Chinese princess and hiding her in a palace on this island. The Roman fleet carrying its prince was also attacked by the Phoenix when it was en route to China. However, the prince survived and was washed ashore onto a beach on the same island. The prince and princess was united here, and the Phoenix soon banished itself upon learning that it had failed to prevent the marriage.

Field of Burnt Rice (Beras Terbakar)

Datuk Panglima Hitam ordered the villagers to hide their rice in an underground cellar, fearing the invasion by the Siamese. They also came up with strategies to fend off attacks by lacing wells with poison. As soon as the Siamese troops arrived in Langkawi, they immediately drank the water from the wells to quench their thirst, and were gradually killed. In retaliation, the Siamese launched a massacre and killed everyone in the village, and everything, including the underground cellars, was razed by fire. Padang Beras Terbakar was the name given to the site where the cellar was built.

Seven Wells Waterfall (Telaga Tujuh)

These are seven natural pools linked by small streams which water flows continuously even during dry season. Due to its ancient existence, the ground was believed to be inhabited by forest fairies. It was said that a flock of seven beautiful fairies bathed in the pools at night, but would vanish at the sight of humans.

Cave of the Banshee (Gua Langsir)

The cave was believed to be once inhabited by a Langsuir, a name given to a woman who died while giving birth. She was able to assume the form of a very beautiful woman, and would behave provocatively to lure men up the cliffs to later be tortured and devoured. One day, a lone and deaf fisherman rowed his boat out to the sea and passed this cave. The banshee started to sing but to her disappointment, the deaf fisherman did not respond. Thinking that she had lost her charm, her flew away from the cave and never returned since.


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Recipe: Spicy Thai Rice Noodles

This flavorful and healthy salad recipe simply uses a few raw and blanched ingredients with a tangy homemade sauce that is surprisingly filling yet very low in calories.

There are endless ways to prepare this noodle salad, so this recipe serves as a guideline only. Adjust the measurements according to your preference and taste. Replace rice sticks with mung bean glass noodles to create the famous Yum Woon Sen instead.

Spicy Thai Rice Noodles Recipe

Preparation time: 15 minutes
Cooking time: 15 minutes
Difficulty: Easy

Ingredients
50g rice sticks
150g shrimps
1 onion, sliced
5 cloves garlic, minced
1 red chili, deseeded and thinly chopped
2 tbsp fish sauce
5 kasturi limes
1 tbsp sugar
1 tbsp dried shrimps
Green onion, chopped
Coriander leaves

Cooking Method

1. Fry dried shrimps in hot shallow oil until browned and fragrant. Set aside.
2. In a pot of boiling hot water, cook shrimps the flesh turns white, for about one minute. Remove immediately to avoid overcooking. In the same pot of water, boil rice sticks until just soft, for about 3 minutes. Drain and run them under cold water. Set aside.
3. In a large mixing bowl, combine fish sauce, lime juice and sugar. Stir until well-combined. Add in chili, onion and garlic and mix well.
4. Add blanched noodles, shrimps, dried shrimps, coriander and green onion. Mix until all the ingredients are evenly spread.

Spicy Thai Rice Noodles Recipe

List of Pasar Malam in Selangor & Kuala Lumpur

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Chiang Mai isn't just the cultural capital and the home to some of Thailand's most emblematic structures left behind by the Lanna Kingdom, but it is also the only place where Lanna food has prospered for centuries and beyond.

Lanna food is comprised of distinctive cuisines hailing from the Northern regions of Thailand, originating from the ancient Kingdom of Lanna which can hardly be found in other parts of the country. For this reason, visitors should take the opportunity to savor as many Lanna dishes as they can when traveling in Chiang Mai.

Read also: Top 5 Souvenir Ideas from Chiang Mai

10 Must-Try Chiang Mai Street Food

10 Must-Try Chiang Mai Street Food

1. Khao Soi (ข้าวซอย)

Known as the most famous food of Chiang Mai and the whole of Northern Thailand, this is a yellow egg noodle dish served in a thick, fragrant curry base prepared using coconut, red curry, chili and soy sauce. Typically served with slow-cooked drumsticks and fried noodles as topping.

Must-Try Chiang Mai Street Food: Khao Soi Image source: Laos Tourism

2. Sai Oua (ไส้อั่ว)

Sai Oua is a Thai Northern-style grilled sausages made from ground pork, lemongrass, cilantro, shallot, chili paste, black pepper and galangal. It is packed with flavors and gives out a unique smell thanks to the addition of kaffir lime leaves, coriander roots and fresh turmeric.