kwankapang

I normally deep fried the food in batches, and then leave it in the oven at about 80 to 100 degree Celcius. It works quite well even after two hours.

As the rule of thumb, most Chinese sauces that prepare in the kitchen such as XO sauce, Kam Heong （甘香）sauce, Keng Dou （京都） sauce etc can be kept in the chiller for about two weeks. If you wish to keep them for a longer period, freeze the sauces and they will be good for at least six months.

Really nice recipe. I am equally like Thai food but likes to venture something spicier. I tried this recipe called Pat Thai (Thai fried noodles) and you may want to take a look at it. Delicious. http://goo.gl/mwuvtn

One of the most common breakfasts in Malaysia is Nasi Lemak (rice cooked with coconut milk). It is normally served with groundnuts, cucumber, chili paste (called sambal in Malay). Anyone want to try this?

I do not think MSG syndrome will happen to anyone. I work in a restaurant for in Asia and have not encountered any customers has MSG syndrome. Perhaps the Asian people get use it. On the side note, most of the Chinese cuisines can be prepared without MSG. In fact, MSG is a recent discovery (as compare to the long history of Chinese cuisine). Authentic Chinese cuisine sdo not really need MSG.

Durian is one of the candidates as exotic food. I grow up in Malaysia and durian is termed as the king of fruit. However, the strong flavor of durian still put me off

I knead my bread dough by using an electric mixer, then proof the dough in the mixer (cover with a wet cloth). Since I have an oven so I have not bought any bread machine. So far, it works out well and the process is quite easy.

I suggest you can cut the ginger and galangal in small pieces, and then boiled with some water for a few minutes to extract the flavor. Remove the ginger and galangal by using a filter or cheesecloth. Use the water to prepare the caramel. You will get the flavor you want minus the hard pieces of the ginger and galangal. Similarly, lime leaves can be treated the same way.

Nasi means 'rice' and goreng means 'fried' in both Indonesian and Malay language. I work in a restaurant in Malaysia and would like to share with you what ingredients we use here. The influence of Chinese cooking method is quite significant here. Therefore, soy sauce, white pepper powder, oyster sauce are the primary seasoning. However, we add sambal (chili paste) during frying in order to give the signature flavor of nasi goreng. We also use the local vegetable called kangkong (water spinach) and ikan bilis (anchovy), which is indispensable in the recipe. Finally, cut two cili padi (bird's eye chili) to fry the rice to enhance the spiciness. So the key different of nasi goreng versus Chinese fried rice is: 1. Sambal 2. Bird's eye chili 3. Kangkong 4. Anchovy. Hope this help.