About Me

Born and raised in Johor, Malaysia and currently reside in San Francisco Bay Area, California.
A wife to a wonderful husband and a mom to 3 young children.
Love cooking and tasting foods, traveling and swimming.

22 Comments »

22 Responses

on September 3, 2012 at 5:34 pm | Reply Andie

OMG!!!! I just discovered your blog while searching for a siew pau recipe. I feel as if I hit the jackpot as there are so many delish recipes on this blog. Please tell me you are on pinterest!!
BTW, I was in Malaysia last Nov and am anxious to return. Thanks for sharing.
- on September 4, 2012 at 3:01 pm | Reply reginachennault
  
  Thanks Andie, for stopping by and leaving your kind comment :-)!
  
  I started this blog mainly to record and sort my favorite recipes, making it easier for me to locate recipes, more green for our mother earth (less papers for printing recipes), and also as a gift for my children when they grow up and I’m too old to cook for them :-). Of course, I don”t mind sharing my cooking with people who are interested– We all learn through sharing anyway. If you try my recipes and have any questions please do let me know– in case I need to make the recipe more clear for others to understand.
  
  Having 3 children requires lots of work here in USA, especially with no help (we live by ourselves, and relatives are way too far away). Being said, I don’t have time for Pinterest at this point. Sorry!
  
  I spent this summer in Malaysia and Singapore, and just came back not too long ago. I was glad this time the Ramadan/Puasa started while I was still there, so I got to taste all kinds of Malay kuih-muih on top of the regulars. What a wonderful food journey!
  
  Well, enjoy your food journey to Malaysia, and happy cooking!
  
  — Regina
on March 23, 2013 at 4:23 am | Reply YM

Hi Regina, I fell in love with the Muar otak when visiting my husband’s hometown. I’m living in NZ and expecting no.2, and have been craving day and night for Muar otak (not just any plain o’otak). It’s a delight to see your recipe online, although I’m keeping my fingers crossed about finding the fish paste in the asian grocery shops in NZ. Thanks for sharing! xoxo
- on April 2, 2013 at 8:59 am | Reply reginachennault
  
  Hi YM,
  
  Congratulations on your second bundle of joy!
  
  Speaking of otak-otak, I just made it last night for dinner. I have another otak-otak recipe that is scheduled to publish on April 11, which I think is the best of the best version. So stay tuned…
  
  As for store bought fish paste, different brand has a different taste and unfortunately it does affect the texture and taste of otak-otak. If you can’t find store bought fish paste, you can always buy mackerel fish(preferably sierra mackerel) and make fish paste from scratch (with the help of food processor/blender)– it requires more work but it may turn out better than store bought ones, you never know… its a matter of trial and error. Good luck finding fish paste, and happy cooking!
  
  Regina
on April 6, 2013 at 4:38 am | Reply LC

Hi Regina, what a wonderful blog you have here. I stumbled it by chance when I was googling for some recipe and I am amazed by the amount of cooking that you’ve done in the past! Subscribed to your RSS and I’m officially your blog avid reader now :). Keep up the good work!
- on April 18, 2013 at 9:07 pm | Reply reginachennault
  
  Hi LC,
  
  Thanks for the compliments! As I said before, this blog is my journey in cooking and baking, and most importantly as a gift to my three children when they grow up and I’m too old to cook for them 🙂 With my children still young (age 10, 7 and 3) so keeping the blog up to date is hard sometimes, but I will try my very best keep up the work that’s for sure!
  
  If you have any questions about any recipe please let me know.
  
  Regina
on April 24, 2013 at 11:03 am | Reply Nasifriet

Hi Regina,

I’m glad I found your blog! It’s like unraveling a treasure chest. I’m coming back. Infact I’ve linked you up with my blog, so I can hop over anytime.

Cheers!
- on April 25, 2013 at 5:07 pm | Reply reginachennault
  
  Welcome abroad! 🙂
  
  Regina
on May 10, 2013 at 2:49 pm | Reply JC

Hi Regina,

Just want to say Hi! I am from Muar and live in Bay area currently 🙂

Thanks for sharing recipes! I love Malaysia local food! 🙂
- on February 3, 2016 at 7:39 pm | Reply reginachennault
  
  Hello JC,
  
  Sorry for super late reply– somehow I didn’t catch your comment. I do want to say Hi, it’s so nice to know another Muah Poh Lang lives in the Bay Area!
  
  Regina
on August 15, 2013 at 1:55 pm | Reply Jean Yang Christensen

Hi Regina,

I was looking for a good green onion roll recipe when I stumbled upon your blog. OMG, did I ever hit the jackpot!!! Thank you so much for posting all your knowledge!!! Much obliged – you have no idea how much!!!
- on August 19, 2013 at 8:12 pm | Reply reginachennault
  
  Hi Jean,
  
  Thanks for stopping by. I hope you will be able to find some of your favorite recipes here. If you have any questions please let me know.
  
  – Regina
on May 28, 2014 at 12:47 pm | Reply May

崇拜！
- on February 3, 2016 at 7:41 pm | Reply reginachennault
  
  Hello May 小姐，
  
  不敢不敢… 大家互相學習交流而已 🙂
  
  Regina
on February 5, 2015 at 6:02 am | Reply Evelyn

Hi Regina, I’m glad to have stopped by your blog. It’s wonderful. Tonight I wanted to make a quick fix for my husband, sausage buns… Thru Google search engine, I landed on your website. Thanks…Cheers!

Evelyn
- on February 3, 2016 at 7:43 pm | Reply reginachennault
  
  Hi Evelyn,
  
  Thank you for your kind words! I hope your sausage buns turned out good! Happy cooking , baking and eating! 🙂
  
  Regina
on November 7, 2015 at 1:44 am | Reply Jose Cerezo

Dear friend, is correct in the Auntie wangs pastry recipe: 2 1/2 C flour & 2/3 C oil?

Is possible to use this recipe by spiral curry puff
- on March 6, 2017 at 9:59 pm | Reply reginachennault
  
  Hell Jose,
  
  Sorry for the very late reply… I wasn’t actively blogging for about two years but this year I’m back.
  
  For Auntie Wang’s pastry dough, it consists of oil dough and water dough. Oil dough uses 2 1/2 cup cake flour and about 2/3 cup oil (you might need a bit more or less oil, depending on the absorption of cake flour).
  
  Yes you can use this pastry dough for baked curry puff. Be sure the filling is pretty dry and pitch and seal tight the bottom, so the filling won’t leak out.
  
  Regina
on June 3, 2016 at 3:23 pm | Reply Nita Sheth

Hi Regina, I was reading thru your recipe on that pastry filled with daikon, the part i am confused is the oil dough in the water dough. does the oil dough not have any water at all and does it stick to the water dough. Thanks for taking time in reading my comment.
- on June 3, 2016 at 7:12 pm | Reply reginachennault
  
  Hello Nita,
  
  The oil dough does not contain any water– it’s only oil and flour, and thus the name oil dough.
  The oil dough doesn’t really stick to water dough… Treat it as a filling when you wrap it inside water dough, take care not to wrap any air inside or you will have air pockets and the dough layers will tear as you roll it out.
  
  Regina
on September 21, 2018 at 10:04 pm | Reply ewinrus

Will try your winter melon, spare rib and snow fungus soup, and am wondering about the 2-3 gallons of water. Did you mean quarts? It looks very yummy! Thank you.
- on November 12, 2018 at 10:54 pm | Reply Regina Chennault
  
  Hi, sorry for the confusion. Yes I meant quarts. I will update the recipe. Thanks for letting me know.
  
  Regina