I have been baking shortbread cookies almost every week since I discovered this simple recipe from Eugenie Kitchen. It is a fantastic recipe in its own right but I have tweaked it a little to suit me and my family’s taste.
The original recipe is great for those who prefer a more solid yet slightly crumbly type of shortbread. In our family, we prefer it to be more crumbly and with a slight melt-in-your-mouth texture.
It is Labour Day today in Malaysia so I get to spend some time with the family. So while everyone is resting, I thought I’d continue writing the ‘Kuching Series’.
Today I want to elaborate more on Sarawak Laksa. As I said in my previous post, finding the best Laksa is a difficult task because it is dependant on the individual. I can give you a whole list of stalls that are said to sell the best Laksa in Kuching and there will be people who disagree. IMO, as long as the Laksa possesses the characteristics below, I think you are in for a real treat.
If you haven’t yet gathered, I hail from Cat City (Kuching) located in the state of Sarawak.
Growing up here I was spoilt for choice in terms of food. I never truly appreciated it until I moved. While food in good ol’ New Zealand is nice, I still constantly crave Malaysian styled food. It was actually that need for Malaysian food that led me to start cooking. Trust me, I couldn’t cook even if my life depended on it 7 years ago. I don’t post many Malaysian food recipes because, my cooking has not quite reached the required standard. I have to say that I am nearly there with some recipes so will post them when ready 
.
Anywho, I am currently back in Kuching and thought I’d write some local tips in terms of food, shopping and sightseeing.
I have been a fan of pasta for as long as I can remember. Growing up, my mum would make a pasta dish at least twice a week for lunch or dinner. When I started living on my own, I realised that pasta was not only tasty but superbly quick to make – for some recipes anyway. My go to for a stage was plain Aglio E Olio.With time, I started experimenting with additional ingredients and found that shrimp went well with this dish.
Sometime ago on one fine Meatless Monday, I had a craving for Shrimp Aglio E Olio. So I brainstormed a replacement for shrimp and decided to try my luck with Woodear fungus. It has a similar sort of texture to shrimp so I thought it would be a good substitute!