Pengitt Eats

Pengitt Eats A simple home cook who started orchestrating various ingredients to create a symphony of flavors ever since the lockdown started. ���

Sometimes the best bowls are the ones you build on a whim. 🥢Made Korean cold noodle tonight—but with a twist. The soup b...
22/03/2026

Sometimes the best bowls are the ones you build on a whim. 🥢

Made Korean cold noodle tonight—but with a twist. The soup base is dashi, mirin, wasabi and Japanese soy sauce, chilled to a clean, savory depth. Instead of soba, I used wonton noodles for that familiar springy bite. Topped it all with sliced pork, a jammy egg with a golden running yolk, grated radish and crispy fried salmon skin for that irresistible crunch.

It’s Korean-inspired, pantry-led, and completely satisfying. The kind of bowl that makes you wonder why you haven’t tried the swap sooner on a hot day.

Fragrant, layered, and worth every minute of patience. 🍗✨Pakistani chicken biryani tonight—basmati grains infused with w...
21/03/2026

Fragrant, layered, and worth every minute of patience. 🍗✨

Pakistani chicken biryani tonight—basmati grains infused with warm spices, tender chicken cooked deep in yogurt and caramelized onions, each spoonful a perfect balance of earthy, aromatic, and gently spiced. The kind of dish that fills the house with promise hours before it even hits the plate.

Already thinking ahead: a pork trotters version might just be next on the stove. Some traditions are worth playing with.

Selamat Hari Raya from my kitchen to yours. 🌙✨Today’s feast: lemang—steamed to soft, sticky perfection, then pan-fried u...
20/03/2026

Selamat Hari Raya from my kitchen to yours. 🌙✨

Today’s feast: lemang—steamed to soft, sticky perfection, then pan-fried until the edges turn beautifully crisp and golden. Paired with rendang, slow-cooked in rich, aromatic spices until every strand of meat is tender and deeply infused. The air was thick with the scent of coconut milk, galangal, and toasted kerisik.

There’s something about this meal that feels like homecoming. The patience of preparing the glutinous rice, the hours of stirring the rendang, the shared joy of gathering around the table—it’s all worth it for that first bite.

May your Syawal be filled with warmth, forgiveness, and the best kind of feasts. To those celebrating near and far, Salam Aidilfitri. Maaf zahir dan batin. 🕌❤️

Some swaps just work. 🐟Made Penang Nyonya's tamarind asam fish soup tonight (Asam Khong) — that beautifully sour, spicy,...
12/03/2026

Some swaps just work. 🐟

Made Penang Nyonya's tamarind asam fish soup tonight (Asam Khong) — that beautifully sour, spicy, deeply aromatic broth that clears the senses with every spoonful. Used pomfret instead of the usual kembung; its sweet, firm flesh held up perfectly against the bold, tangy gravy.

Ladled it all over laksa noodles, letting every strand soak up that tamarind-ginger-galaric heat. A squeeze of limau, a scatter of laksa leaves, and dinner was served.

Tradition with a small twist, still rooted in Nyonya soul.

Nothing quite like a dish that's been perfected over years of love and patience. 🖤Mom made her Penang Hong Bak during my...
10/03/2026

Nothing quite like a dish that's been perfected over years of love and patience. 🖤

Mom made her Penang Hong Bak during my Chinese New Year visit. It's basically pork trotters braised low and slow until impossibly tender, the skin sticky with caramelized dark soy and just the right amount of sweetness. The aroma alone could stop you in your tracks.

Her secret? A touch of cekur (lesser galangal) for that earthy, aromatic depth you can't quite place but instantly miss when it's not there. And plenty of white pepper—not just a sprinkle, but a generous hand that gives the broth that warm, peppery hum underneath all that richness.

Hours of simmering, occasional stirring, and the kind of patience only a mother's kitchen knows. The result? Meat falling off the bone, sauce begging to be spooned over rice, and a house that smells like home should.

Some recipes are meant to be guarded. This one, I'm just lucky to eat.

Some dinners just hit different. 🍜Made Japanese beef soba tonight—simple, warm, and deeply satisfying. Tender slices of ...
09/03/2026

Some dinners just hit different. 🍜

Made Japanese beef soba tonight—simple, warm, and deeply satisfying. Tender slices of beef in a light, savory broth, tangled with soft soba noodles and a sprinkle of spring onions.

No fuss, just pure comfort in a bowl. The kind of meal that resets the day.

The best meals are the ones we make together. 👩‍🍳❤️Last night's dinner was a full family affair, cooking side by side wi...
09/03/2026

The best meals are the ones we make together. 👩‍🍳❤️

Last night's dinner was a full family affair, cooking side by side with my mom, each of us tending to our parts of the feast. Nian gao pastry, golden and sticky-sweet. Korean spinach, sesame-kissed and vibrant. A fresh punch of Melanau umai fish. Silky salmon sashimi with a side of warm miso soup and rice.

And because no meal with Mom is complete without a sweet ending: apple and blueberry strudel, crisp and comforting.

This is what I hope every dinner table looks like - generous, varied, and made with love from more than one pair of hands.

May your new year gallop in with bold flavors and good fortune. 🐴✨Here's to a year ahead that's well-seasoned, beautiful...
16/02/2026

May your new year gallop in with bold flavors and good fortune. 🐴✨

Here's to a year ahead that's well-seasoned, beautifully balanced, and full of shared meals around the table. May every dish you serve bring warmth, and every gathering feel like home.

Gong Xi Fa Cai — from my kitchen to yours. 🧧

From clearing out the fridge to accidentally creating a new favourite. 🥩🍜Before heading back for CNY, I had to rescue wh...
11/02/2026

From clearing out the fridge to accidentally creating a new favourite. 🥩🍜

Before heading back for CNY, I had to rescue whatever perishables were left from last week's village grocer run. One thing led to another, and suddenly I was making Beef Umai.

Sliced beef, bathed in limau kasturi and lemon juice for 30 minutes, then gently simmered until just rare. Tossed with cherry tomatoes, ginger, garlic, jalapeño, red chili, Japanese cucumber, onions, spring onions, daun kadok—plus a generous dash of cencaluk for that signature fermented punch, balanced with salt and sugar to wake everything up.

For the base, boiled laksa noodles slicked with oil, pork stock, and a pinch of salt. Beef and all its tangy, aromatic juices piled right on top.

It's umai. It's poke. It's laksa noodles. It's whatever-I-had-on-hand, and it was absolutely delicious.

This one's getting written down for good.

Sometimes the best birthday dinner is the one you make yourself. 🎂Wasn’t in the mood to go out, so I stayed in and turne...
05/02/2026

Sometimes the best birthday dinner is the one you make yourself. 🎂

Wasn’t in the mood to go out, so I stayed in and turned my kitchen into a personal celebration. Made Melanau umai served with Bario rice today, but with a twist—used an assortment of sashimi-grade fish for that peace of mind, dressed in a bright, aromatic bath of finely sliced bunga kantan, fragrant daun kesum, and a whisper of limau purut leaves. Finished with just a tinge of cencaluk for that deep, fermented kick.

It was fresh, fearless, and utterly uplifting. A reminder that sometimes, the most satisfying meals are the ones we craft quietly, for ourselves.

Here’s to another year, and another plate that tastes like joy.

The scent of steamed comfort. 🌫️Sometimes, the best versions are the simpler ones. Today's Lo Mai G*i was made with what...
11/01/2026

The scent of steamed comfort. 🌫️

Sometimes, the best versions are the simpler ones. Today's Lo Mai G*i was made with what sings from the pantry: fragrant glutinous rice, double yoke chicken egg, rich lap cheong, and earthy tung ku (dried mushrooms), all bundled together with seasoned chicken thigh and drumstick.

No elaborate extras, just the core, savory essentials steamed until every grain is infused and every flavor melts into the next. That moment when you lift the lid and the warm, salty-sweet aroma fills the kitchen… that’s the true reward.

Homemade, humble, and deeply satisfying.

*i

The broth alone is a full sensory journey. 🌶️Yesterday’s dinner project: a steaming, tangy bowl of Penang Asam Laksa. Th...
11/01/2026

The broth alone is a full sensory journey. 🌶️

Yesterday’s dinner project: a steaming, tangy bowl of Penang Asam Laksa. The paste, pounded from fresh red chilies, lemongrass, galangal, and toasted belacan thant fragranted the whole kitchen. For a sharper, tangier twist, I swapped the traditional pineapple for fresh belimbing. Simmered with mackerel, torch ginger flower, and laksa leaves, the broth became this deeply aromatic, spicy-sour masterpiece.

Served over softened laksa noodles and piled with julienned cucumber, onion, and fresh lettuce. No mint leaf here, only added bright bunga kantan and daun kesum cutting through the richness.

Each spoonful is a vibrant punch: sour, spicy, herbal, and utterly unforgettable. Some dinners aren't just meals; they're experiences.

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