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Home Based Biz|Melbourne, AUS|All premium Malaysian Delicacies- Nyonya Kuih, Curry Puffs, Kaya puffs, Siew Bao, Kaya etc|Weekly Boxes-preorder on Mondays for the following Saturday pick-ups|Catering-enquire via Email:[email protected]

CHAI BAN/菜粄💞- Keeping tradition alive, one handmade dumpling at a time. These savoury steamed vegetable wraps filled wit...
10/05/2026

CHAI BAN/菜粄💞- Keeping tradition alive, one handmade dumpling at a time. These savoury steamed vegetable wraps filled with leek, dried shrimps & tofu, and the little horn-shaped dumplings filled with salted sweet crushed peanuts are more than just food to me — they carry the flavours, memories, and heritage passed down through my family for generations. Folded by hand, just like how it has always been done at home.
Though making the dumplings is time consuming and laborious, preserving these humble traditional delicacies feels meaningful to me. 💗

Wishing all the beautiful mums everywhere a very Happy Mother’s Day. May your day be filled with love, warmth, and delicious homemade food shared with family. 🌸

**These snacks are very unique and hard to find even in other Asian countries. However, let me know on the comment if you have eaten them before.

23/04/2026

Honey Gochujang Salmon ✨

Crispy golden salmon coated in a glossy sweet, savoury and slightly spicy glaze — the kind of dish that feels both comforting and a little indulgent.

Simple ingredients, big flavours, and perfect with a warm bowl of rice 🤍

Save this for later & try it at home!

Ingredients (Serves 4)

Salmon
650-750g skinless salmon, cut into 3cm cubes
Salt & pepper
Cornflour, for coating

Sauce
2 tbsp gochujang
2½ tbsp honey
½ tbsp mirin
1 tbsp rice vinegar
½ tbsp sesame oil
1½ tsp grated garlic
1½ tsp grated ginger
2 tbsp water
1–1½ tbsp soy sauce (adjust to taste)
1–2 tsp sugar (adjust to taste)

Others
4 tbsp cooking oil
3–4 white parts of spring onion, finely sliced

Garnish
Spring onion (green part), finely sliced
Sesame seeds
Kimchi (optional, to serve)

Method:
1. Prepare the salmon
Pat dry and season with salt and pepper. Lightly coat with cornflour, shaking off any excess.
Pan-fry in hot oil until lightly golden on all sides. Set aside.

2. Make the sauce
In the same pan, heat the remaining oil over medium heat. Sauté the spring onion whites until fragrant.
Pour in the sauce mixture and let it simmer until gently bubbling.

3. Bring it together
Return the salmon to the pan and toss to coat evenly.
Cook over low–medium heat until the sauce thickens and beautifully glazes each piece.

4. Finish
Garnish with spring onion and sesame seeds.

Serve warm with rice and a side of kimchi for the perfect balance of sweet, savoury, tangy and a little heat.

02/04/2026

A half-day in Yufuin — bustling, lively, and far from quiet… yet still so enjoyable in its own way.

The streets were packed, but we leaned into it — following the crowd from one delicious stop to another.
Warm onigiri in hand, followed by fragrant matcha taiyaki and an intensely rich matcha ice cream to finish.
Crispy, golden Japanese croquette, nutty black sesame ice cream, and those irresistible baked buns with the perfect crunch.

Not the quiet escape we imagined, but a delicious one we truly enjoyed. 🍵

21/03/2026

[Recipe]This is the kind of dish that finishes your rice… 🍚 Slow cooked, deeply comforting, and full of the flavours we grew up with.

This is comfort. This is home!

Don’t forget to SAVE this…you will want to cook it again and again ❤️

*Be honest… how many bowls of rice with this? 🍚😆

BRAISED PORK BELLY and EGGS
with SOY SAUCE & SPICES

Ingredients:
800g Pork Belly, skin on, cut into 2 cm thick pieces.
5 large hard boiled eggs, shelled
Cooking oil

Ingredients (B)
5 cloves garlic, peels on and crushed lightly
4 slices of ginger
2 star anise
2 cinnamon sticks
1 whole brown/black cardamom
1 tsp Szechuan peppercorns
2 coriander roots
3 spring onions (white part)

Seasoning:
1/4 cup of rock sugar or brown sugar
1/4-1/3 cup Light/Dark soy sauce to taste
1 tbsp Thick Caramel Soy Sauce
2 tbsp Oyster Sauce
1 Tbsp Rose Wine or Shao Xing Wine

• Scald pork (5 mins), wash clean and drain well
• Stir-fry aromatics, add pork + soy sauce
• Caramelise sugar (low heat)
• Add pork, coat well
• Add water + seasoning, bring to boil
• Simmer (covered) 45 mins
• Add eggs, simmer uncovered 15 mins till glossy

*Note: If you prefer more gravy, add extra water and a light slurry to thicken. Adjust to taste — more soy, sugar, or wine.

26/12/2025

Gathered around a bubbling spicy hot pot which was one of our Korean dishes for this Christmas. Heart full, tummy happy. ❤️🍲

What did you have on Christmas Day?

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Boroondara, VIC

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