BEIJING: China's number two leader warned on Monday (Dec 9) that 'deglobalisation' was putting further strain on the world economy, as he welcomed the heads of multilateral financial institutions to Beijing.
Marinated with curry powder, coconut milk and coconut powder, the inche kabin is fried twice to attain its delightfully crispy skin. — ABIRAMI DURAI/The Star
“Mum is a fantastic cook and she had been working very hard for years. Back then, she was hidden in a kitchen in Kuala Lumpur and was getting paid peanuts. So the day that I had a little bit of money, I said 'Mum, why don’t you come back to Penang? I will make you famous',” says the devoted Tan.The restaurant represents Tan's love for his mother Beh and her incredible talent for cooking traditional Peranakan food.
When she was 21, she became a pastry and"special functions" cook at a large factory, something she says was pivotal in giving her the culinary chops and training to become a highly-skilled maven in the kitchen. “Many people are so upset. They say, ‘How can you do Nonya cuisine when you don't have pork?’ But I come from a small group of Nyonya people in Penang who observe pork-free days once a week on Thursdays. So my mum never allowed us to cook pork on that day.
The salted vegetable duck soup is a simple dish whose veins are charged with soul. — ABIRAMI DURAI/The Star Here, the key element is the eggs, fried to perfection with frilly edges, fluffy middles and yolks that burst into ooey-gooey puddles. This is countenanced by a tamarind and sugar-laced sauce, enhanced with onions and chillies that give the eggs a vivacious edge.