favourite recipes for everyday cooking and baking

When I think of the word "multicultural", the first thing that comes to my mind is food (actually I think of food most of the time anyway, which is why I decided to have a blog to pen down all my foodie-related thoughts). In Malaysia, we are fortunate to be able to celebrate a myriad of religious and cultural festivities, and of course with every celebration, there is always food. There are two things I look forward to each year (and which I try not to miss!) which are the Mooncake festival and Dumpling festival (" Duan Wu Jie ") or also known as Dragon Boat Festival. The latter was just over on 20 June, and better late then never, I decided to have a go at making these glutinous rice dumplings. Nobody makes better dumplings than my aunt (hers is simply the best!) and I haven't had them since I moved to Australia years ago.  You can find dumplings being sold at most Asian supermarkets in Sydney, although most of them just don't make the cut. The perfect dump

If there's one thing I can't resist, it's crispy Korean Fried Chicken (see my earlier posts here and here ). So far, this is one of my favourites, with a lightly battered yet slightly chewy and crispy skin. The sweet, salty and sticky garlic soy glaze has a hint of wasabi to give it some kick. Chew on that crispy skin smothered with the soy glaze and sprinkling of toasted sesame seeds and you're in heaven. I almost forgot, every bite should be enjoyed with some of those thin ribbons of scallions. It helps to lighten up the dish, adds some freshness and makes the chicken taste more healthy than oily. Like, really. It's not just a garnish, it's a main ingredient. Don't skip it. Here's a closer look at the crispy chicken wings! The batter for the chicken was based on a recipe from Saveur. The soy glaze is my own concoction based on the famous " Red Pepper Korean Fried Chicken " at Strathfield Sports Club . Koreans enjoy their fried chicken with a