Almost Throwing My Hands Up in the Air! But Then … There’s Nasi Lemak to Save the Day!

Nasi Lemak; one of the most versatile dishes in Malaysia where you can have this for breakfast, lunch, dinner or even supper and it feels so right. Can we name this our National Dish already? Pardon the awkward sounding title, like something out of those viral websites with continuous feeds of mind-blowingly catchy headlines but in return providing […]
Motormouth From Ipoh – Malaysian Food & Travel

Sunday Brunch @ PS. Cafe, Ann Siang Hill Park

The junction of Amoy Street – Boon Tat Street on a serene Sunday morning in Singapore. Time for brunch? Fifth day here in Singapore and I am easily walking an average of 15,000 steps a day. I track my steps daily with a pedometer; as a (lazy) participant of the Global Corporate Challenge; since almost two months […]
Motormouth From Ipoh – Malaysian Food & Travel

Dengkil Food Hunt – The Famous Chili Fish & Hainan Pao

The signature Chili Fish at Sinki Restaurant is essentially a whole grouper deep fried then served with a starchy sauce concocted from bean paste, minced garlic, chopped scallions, red chillies and ‘cili padi’ (bird’s eye chillies; that lent the dish with some heat). What a way to tie in the first homecoming (after a relatively […]
Motormouth From Ipoh – Malaysian Food & Travel

328 Katong Laksa @ Queensway Shopping Centre

Rule #1 – Never blindly request for a pair of chopsticks to eat your bowl of Katong Laksa. If there’s one common trait among famous street food in Singapore; it could have been the endless wars between establishments claiming stakes over the origin of the dish. Or the omnipresent display of pride in proclaiming to be the […]
Motormouth From Ipoh – Malaysian Food & Travel

Yong He Eating House @ Geylang – A Taiwanese Breakfast Place

Yong He Eating House sits at the junction of Geylang Road and Lor 24A Geylang; and opens 24 hours It was way back in April last year when we ate at the legendary Taiwan’s Yong He Soya Bean Milk King (Yong He Dou Jiang Wang) in Taipei for breakfast; a perfect counter to the chilly spring weather; […]
Motormouth From Ipoh – Malaysian Food & Travel

A Weekend of Hawker Food Hunt @ Singapore – Tiong Bahru Chwee Kueh & Old Airport Road Food Centre

Chwee Kueh or “Water Cake” is a type of steamed cake made of rice flour; then served with a generous dollop of savoury, minced ingredients including ‘choy poh’ or preserved turnip with salt, a bit of minced garlic for flavor and the optional chili paste (sambal). What a weekend it has been! Had a whirlwind of a time eating around the […]
Motormouth From Ipoh – Malaysian Food & Travel

Creating delicious food for all

Cooking for a group of people or for your family can be a daunting task, but as you’ve probably heard, it doesn’t have to be. If you tackle the culinary task with confidence, you can’t lose. The most feared meal to cook is Thanksgiving or Christmas dinner purely because the margin for error is massive. “What if the turkey doesn’t cook in time with the vegetables”, “will my roast potatoes work without Goose fat?”, “what if no one likes my honey roasted parsnips?” and so on. Then there’s always the possibility that something will burn, char, disintegrate, overcook, undercook or just taste like dirt. How can one cook overcome these issues?

  1. Preparation. ALWAYS BE PREPARED. That’s the number one rule, always have a backup plan. I’m in the mind-set that if you have a plan B then you know your plan A will fail – you’re setting yourself up for failure. However, a plan B is sometimes needed depending on the circumstances of why plan A might not go to plan. Anyway, plan and prepare until your heart’s content and you’ll win at cooking your meal.
  2. Get your timings right. Write them down if you have to, but it’s important when cooking a big meal that everything is ready at the end. No one wants hot potatoes and cold meats on their plates.
  3. Do a dry run. What have you got to lose by cooking said important meal before the meal date to see how you get on? It’s a great idea to run through the meal beforehand as this will flag up any problems you might face on the big day.
  4. Keep tasting. Keep tasting your cooking throughout the process. The gravy/bisque/jus is important for this, you can’t expect to serve it up and it be perfect without you at least sampling the taste beforehand, you’ll know then if you need more seasonings or whatnot.
  5. Get feedback. Ask for honest opinions to where you nailed it and where you went wrong.

If you think that cooking a meal is just too much to handle, why not go out for the big day to a local restaurant? Maybe try something different for a change. For example, you could try Johnny Wong’s, one of the most popular Chinese restaurants in Birmingham, they’re located here; 197 Hagley Rd, Birmingham B16 9RD, call; 0121 456 4333. Or look at using a catering company who will be able to deliver the food to your door. One of the finest London catering companies is Maven Foods, they can be contacted here; Maven Foods Ltd, Highway Business Park, Unit 27 Heckford Street, London, E1 9HR on 0208 988 1102. If you are the chef of a local restaurant and are looking to expand your kitchen, why not look to invest in some used second hand catering equipment for your needs? Companies up and down the UK offer used catering equipment for all kitchens, such as Abraxas Catering - why not call them today?