Deb Ong 翁诗美
@nihilistnomya.bsky.social
PhDing @MonashUni | chef | anthropologist | community educator | occasional food writer | cafe owner
•Food Pedagogies • Food Security • Critical Theory • Intersectionality • Decolonisation •
she/her • Naarm • Nonya 🇦🇺 🇸🇬
the rest is detail.
•Food Pedagogies • Food Security • Critical Theory • Intersectionality • Decolonisation •
she/her • Naarm • Nonya 🇦🇺 🇸🇬
the rest is detail.
So I've been sick at home for the past two days and going stir crazy.
Decided to go through my cutlery drawer, because why not?
Here are some spoons that I have *accidentally* stolen from different kitchens over the years.
Decided to go through my cutlery drawer, because why not?
Here are some spoons that I have *accidentally* stolen from different kitchens over the years.
October 21, 2025 at 9:02 AM
So I've been sick at home for the past two days and going stir crazy.
Decided to go through my cutlery drawer, because why not?
Here are some spoons that I have *accidentally* stolen from different kitchens over the years.
Decided to go through my cutlery drawer, because why not?
Here are some spoons that I have *accidentally* stolen from different kitchens over the years.
On special this weekend is a whole bunch of stuff that I needed to clear from our coolroom 🤣
Corn & cheese fritters with green apple gazpacho, fried egg, grilled zucchini, crispy rice vermicelli and a petit salad of watercress, apple and pickled shallots.
Fritters are gf. Made with tapioca flour.
Corn & cheese fritters with green apple gazpacho, fried egg, grilled zucchini, crispy rice vermicelli and a petit salad of watercress, apple and pickled shallots.
Fritters are gf. Made with tapioca flour.
April 26, 2025 at 8:07 AM
On special this weekend is a whole bunch of stuff that I needed to clear from our coolroom 🤣
Corn & cheese fritters with green apple gazpacho, fried egg, grilled zucchini, crispy rice vermicelli and a petit salad of watercress, apple and pickled shallots.
Fritters are gf. Made with tapioca flour.
Corn & cheese fritters with green apple gazpacho, fried egg, grilled zucchini, crispy rice vermicelli and a petit salad of watercress, apple and pickled shallots.
Fritters are gf. Made with tapioca flour.
Sorry I can't come to the phone right now ... I've run away to join the circus.
March 6, 2025 at 5:25 AM
Sorry I can't come to the phone right now ... I've run away to join the circus.
Today for our little act of resistance, we are silently dosing local conservatives (via house-made fig and honey muffins) with:
Single origin ho-mo honey 😏
Single origin ho-mo honey 😏
February 27, 2025 at 11:41 PM
Today for our little act of resistance, we are silently dosing local conservatives (via house-made fig and honey muffins) with:
Single origin ho-mo honey 😏
Single origin ho-mo honey 😏
Reading through reviewers comments on my recently accepted paper, and this one sent me 🤣:
February 24, 2025 at 3:56 AM
Reading through reviewers comments on my recently accepted paper, and this one sent me 🤣:
Anyway.
I made sesame prawn toast with pineapple, avocado, herbs and crispy things.
I made sesame prawn toast with pineapple, avocado, herbs and crispy things.
February 15, 2025 at 6:22 AM
Anyway.
I made sesame prawn toast with pineapple, avocado, herbs and crispy things.
I made sesame prawn toast with pineapple, avocado, herbs and crispy things.
Bought this functioning mechanical snack bar for a hundred bucks off a local buy swap swell page yesterday.
I am beside myself with joy.
Can't wait to clean it up and put some tasty things in there!
I am beside myself with joy.
Can't wait to clean it up and put some tasty things in there!
January 28, 2025 at 9:55 PM
Bought this functioning mechanical snack bar for a hundred bucks off a local buy swap swell page yesterday.
I am beside myself with joy.
Can't wait to clean it up and put some tasty things in there!
I am beside myself with joy.
Can't wait to clean it up and put some tasty things in there!
I'm in Bali atm, and babi guling is a prime example of fantastic nose-to-tail eating in just one dish.
Crispy pig skin, crackling, crisp fat, sausage, liver, pulled shoulder, sliced belly, chopped cartilage with lemongrass and chilli, pork loin satay, broth made from the bones.
Sedap.
Crispy pig skin, crackling, crisp fat, sausage, liver, pulled shoulder, sliced belly, chopped cartilage with lemongrass and chilli, pork loin satay, broth made from the bones.
Sedap.
January 16, 2025 at 6:30 AM
I'm in Bali atm, and babi guling is a prime example of fantastic nose-to-tail eating in just one dish.
Crispy pig skin, crackling, crisp fat, sausage, liver, pulled shoulder, sliced belly, chopped cartilage with lemongrass and chilli, pork loin satay, broth made from the bones.
Sedap.
Crispy pig skin, crackling, crisp fat, sausage, liver, pulled shoulder, sliced belly, chopped cartilage with lemongrass and chilli, pork loin satay, broth made from the bones.
Sedap.
Back to the jicama though, it's a lot of work because it has to be hand cut and julienned.
Now, you can cheat and use a food processor or box grater, but you will not get the same texture.
Trust me, I've tried 🤣
Now, you can cheat and use a food processor or box grater, but you will not get the same texture.
Trust me, I've tried 🤣
January 12, 2025 at 9:22 AM
Back to the jicama though, it's a lot of work because it has to be hand cut and julienned.
Now, you can cheat and use a food processor or box grater, but you will not get the same texture.
Trust me, I've tried 🤣
Now, you can cheat and use a food processor or box grater, but you will not get the same texture.
Trust me, I've tried 🤣
The pie tee are made by dipping a brass mold in a light batter and then deep frying them in hot oil.
Once the cups are done they release themselves from the mold with the help of wooden chopsticks.
The last time I made these, I was lucky to have an apprentice chef from work at my disposal 🤣
Once the cups are done they release themselves from the mold with the help of wooden chopsticks.
The last time I made these, I was lucky to have an apprentice chef from work at my disposal 🤣
January 12, 2025 at 8:52 AM
The pie tee are made by dipping a brass mold in a light batter and then deep frying them in hot oil.
Once the cups are done they release themselves from the mold with the help of wooden chopsticks.
The last time I made these, I was lucky to have an apprentice chef from work at my disposal 🤣
Once the cups are done they release themselves from the mold with the help of wooden chopsticks.
The last time I made these, I was lucky to have an apprentice chef from work at my disposal 🤣
It can also be served like canapes in little crisp pastry cups - kueh pie tee. Usually topped with prawn or crab and a little sambal.
It's a celebratory dish that my family pulls out for special occasions and large groups.
As it's a lot of work, it only makes sense to make large quantities.
It's a celebratory dish that my family pulls out for special occasions and large groups.
As it's a lot of work, it only makes sense to make large quantities.
January 12, 2025 at 8:38 AM
It can also be served like canapes in little crisp pastry cups - kueh pie tee. Usually topped with prawn or crab and a little sambal.
It's a celebratory dish that my family pulls out for special occasions and large groups.
As it's a lot of work, it only makes sense to make large quantities.
It's a celebratory dish that my family pulls out for special occasions and large groups.
As it's a lot of work, it only makes sense to make large quantities.
Jicama or yam bean is the key ingredient in poh piah - a large fresh spring roll that is made with a paper-thin wheat wrapper.
The last time I made this in Melbourne during Lunar New Year, I substituted the jicama with a mixture of kohlrabi and swedes.
The last time I made this in Melbourne during Lunar New Year, I substituted the jicama with a mixture of kohlrabi and swedes.
January 12, 2025 at 8:29 AM
Jicama or yam bean is the key ingredient in poh piah - a large fresh spring roll that is made with a paper-thin wheat wrapper.
The last time I made this in Melbourne during Lunar New Year, I substituted the jicama with a mixture of kohlrabi and swedes.
The last time I made this in Melbourne during Lunar New Year, I substituted the jicama with a mixture of kohlrabi and swedes.
Lunar New Year is coming up, and I'm always sad that it's not bang kuang(jicama) season in Melbourne.
It's so lovely seeing them in abundance.
It's so lovely seeing them in abundance.
January 12, 2025 at 8:14 AM
Lunar New Year is coming up, and I'm always sad that it's not bang kuang(jicama) season in Melbourne.
It's so lovely seeing them in abundance.
It's so lovely seeing them in abundance.
Banana fritters hit different in the tropics.
These small finger bananas are chock full of flavour.
No additional sugar needed.
The addition of sesame seeds to the light tumeric batter is *chef's kiss*
These small finger bananas are chock full of flavour.
No additional sugar needed.
The addition of sesame seeds to the light tumeric batter is *chef's kiss*
January 12, 2025 at 4:14 AM
Banana fritters hit different in the tropics.
These small finger bananas are chock full of flavour.
No additional sugar needed.
The addition of sesame seeds to the light tumeric batter is *chef's kiss*
These small finger bananas are chock full of flavour.
No additional sugar needed.
The addition of sesame seeds to the light tumeric batter is *chef's kiss*
Spent this morning munching on pisang goreng and walking around the Rapid Creek markets with a calamansi slushie in hand.
Can't think of a better way to spend a Sunday morning in Darwin.
Can't think of a better way to spend a Sunday morning in Darwin.
January 12, 2025 at 4:10 AM
Spent this morning munching on pisang goreng and walking around the Rapid Creek markets with a calamansi slushie in hand.
Can't think of a better way to spend a Sunday morning in Darwin.
Can't think of a better way to spend a Sunday morning in Darwin.
It's a pretty tasty dinner.
Probably the best in our 2 night atay so far.
Pictured is a beef tom yum with brisket, tripe and mushrooms, and a pork larb with crisp snake beans.
We got both jasmine and sticky rice, because why not 🙃
Probably the best in our 2 night atay so far.
Pictured is a beef tom yum with brisket, tripe and mushrooms, and a pork larb with crisp snake beans.
We got both jasmine and sticky rice, because why not 🙃
January 11, 2025 at 9:55 AM
It's a pretty tasty dinner.
Probably the best in our 2 night atay so far.
Pictured is a beef tom yum with brisket, tripe and mushrooms, and a pork larb with crisp snake beans.
We got both jasmine and sticky rice, because why not 🙃
Probably the best in our 2 night atay so far.
Pictured is a beef tom yum with brisket, tripe and mushrooms, and a pork larb with crisp snake beans.
We got both jasmine and sticky rice, because why not 🙃
Including this $10 bag of chicken crackling that came with a verbal warning that they cause high cholesterol 🤣
It's fine. We're fine.
All things in moderation.
It's fine. We're fine.
All things in moderation.
January 11, 2025 at 8:29 AM
Including this $10 bag of chicken crackling that came with a verbal warning that they cause high cholesterol 🤣
It's fine. We're fine.
All things in moderation.
It's fine. We're fine.
All things in moderation.
This auntie's stall was amazing.
In addition to som tum (papaya salad), she had an array of dishes in ice boxes - larb, tom yum, rare beef salad, tom kha - and sticky rice parcels with red bean, banana or taro.
We bought $50 worth of food to take away for our dinner 🤣
In addition to som tum (papaya salad), she had an array of dishes in ice boxes - larb, tom yum, rare beef salad, tom kha - and sticky rice parcels with red bean, banana or taro.
We bought $50 worth of food to take away for our dinner 🤣
January 11, 2025 at 8:24 AM
This auntie's stall was amazing.
In addition to som tum (papaya salad), she had an array of dishes in ice boxes - larb, tom yum, rare beef salad, tom kha - and sticky rice parcels with red bean, banana or taro.
We bought $50 worth of food to take away for our dinner 🤣
In addition to som tum (papaya salad), she had an array of dishes in ice boxes - larb, tom yum, rare beef salad, tom kha - and sticky rice parcels with red bean, banana or taro.
We bought $50 worth of food to take away for our dinner 🤣
This som tum was $6.
Made to order and impeccably balanced.
Made to order and impeccably balanced.
January 11, 2025 at 8:18 AM
This som tum was $6.
Made to order and impeccably balanced.
Made to order and impeccably balanced.
Calamansi is so abundant here, and relatively inexpensive.
It makes me weep.
It is so hard to find these in Melbourne, unless you know someone with a tree.
And even then, they aren't always in season.
It makes me weep.
It is so hard to find these in Melbourne, unless you know someone with a tree.
And even then, they aren't always in season.
January 11, 2025 at 8:15 AM
Calamansi is so abundant here, and relatively inexpensive.
It makes me weep.
It is so hard to find these in Melbourne, unless you know someone with a tree.
And even then, they aren't always in season.
It makes me weep.
It is so hard to find these in Melbourne, unless you know someone with a tree.
And even then, they aren't always in season.
Parap Markets has no less than three stalls that sell (slightly different) iterations of laksa.
It's quite a sight to see.
There is also significant Lao, Cambodian, Vietnamese and Thai presence... Also Malaysian and Indonesian.
It almost feels like home.
It's quite a sight to see.
There is also significant Lao, Cambodian, Vietnamese and Thai presence... Also Malaysian and Indonesian.
It almost feels like home.
January 11, 2025 at 8:13 AM
Parap Markets has no less than three stalls that sell (slightly different) iterations of laksa.
It's quite a sight to see.
There is also significant Lao, Cambodian, Vietnamese and Thai presence... Also Malaysian and Indonesian.
It almost feels like home.
It's quite a sight to see.
There is also significant Lao, Cambodian, Vietnamese and Thai presence... Also Malaysian and Indonesian.
It almost feels like home.
My husband and I are currently in Darwin on holiday.
We're mostly relaxing, but we're also exploring markets and marvelling at the how much laksa has taken a hold of the local food scene.
Pictured is Mary's Laksa from Parap Markets.
We're mostly relaxing, but we're also exploring markets and marvelling at the how much laksa has taken a hold of the local food scene.
Pictured is Mary's Laksa from Parap Markets.
January 11, 2025 at 8:07 AM
My husband and I are currently in Darwin on holiday.
We're mostly relaxing, but we're also exploring markets and marvelling at the how much laksa has taken a hold of the local food scene.
Pictured is Mary's Laksa from Parap Markets.
We're mostly relaxing, but we're also exploring markets and marvelling at the how much laksa has taken a hold of the local food scene.
Pictured is Mary's Laksa from Parap Markets.
I fully intend to continue annoying traditionalists while trying my best to respect heritage flavours and create tasty food for people to enjoy 💜
Pictured: Squid ink risotto inspired by Sotong Masak Hitam.
Pictured: Squid ink risotto inspired by Sotong Masak Hitam.
January 2, 2025 at 12:16 AM
I fully intend to continue annoying traditionalists while trying my best to respect heritage flavours and create tasty food for people to enjoy 💜
Pictured: Squid ink risotto inspired by Sotong Masak Hitam.
Pictured: Squid ink risotto inspired by Sotong Masak Hitam.
So I've been wanting to talk about this for awhile.
There are so many things to unpack in this one review - which, all things considered, was still a 5-star review, so I do appreciate it.
But... (slightly ranty)🧵
There are so many things to unpack in this one review - which, all things considered, was still a 5-star review, so I do appreciate it.
But... (slightly ranty)🧵
January 2, 2025 at 12:16 AM
So I've been wanting to talk about this for awhile.
There are so many things to unpack in this one review - which, all things considered, was still a 5-star review, so I do appreciate it.
But... (slightly ranty)🧵
There are so many things to unpack in this one review - which, all things considered, was still a 5-star review, so I do appreciate it.
But... (slightly ranty)🧵
It's become a bit of a tradition for me to do these pavlova roulades, and I'm pretty happy with that.
Did another mango, blackberry and coconut one, but forgot to take a photo of it 😅
Did another mango, blackberry and coconut one, but forgot to take a photo of it 😅
December 26, 2024 at 5:29 AM
It's become a bit of a tradition for me to do these pavlova roulades, and I'm pretty happy with that.
Did another mango, blackberry and coconut one, but forgot to take a photo of it 😅
Did another mango, blackberry and coconut one, but forgot to take a photo of it 😅