I went through a phase of making my own taufu fah (sweet tofu pudding aka soy pudding) from scratch on a near-daily basis, using raw soy beans, tapioca starch and GDL (glucono delta lactone), and it always turned out fine without a hitch. Just do a search on this website for previous posts on homemade taufu fah which didn't need you to pre-soak » Read More
How To Cook Vegan Kolo Mee (Sarawak Noodles)
February 12, 2022 by
In the final episode of Street Food Journeys: Malaysia, we turned our focus to Sarawak, Malaysia's biggest state, which is located on the island of Borneo. Sarawak is famous for Laksa Sarawak but since we'd already covered how to cook Vegan Laksa Sarawak in Series 1 thanks to Vegan Chef Dave, we turned our focus instead on another iconic Sarawak » Read More
How To Cook Vegan Nasi Lemak
February 12, 2022 by
Nasi Lemak (coconut rice with sambal, egg, dried anchovies etc.) is often touted as Malaysia's national dish, and if you visit Kampung Baru in Kuala Lumpur, you'll find a number of famous restaurants selling Nasi Lemak with all kinds of different dish selections like fried chicken (ayam goreng), rendang etc. to go with it. When I had my » Read More
How To Cook Vegan Hainanese Chicken Rice Balls
February 12, 2022 by
If I had to pick one dish from all the ones I made in Street Food Journeys: Malaysia Plant-Based Edition(ie.Series 3), this would be it - the Vegan Hainanese "Chicken" Rice Balls. It looks and tastes virtually identical to the non-vegan version except for the texture of the king oyster mushroom stems, and it's a lot less finnicky to prepare. I » Read More
How To Cook Vegan Penang Char Koay Teow
February 10, 2022 by
In Street Food Journeys: Malaysia Series 3 (Plant-Based Edition) we explore some of Malaysia's most famous dishes, and show our audience how to tweak them to be vegan-friendly. Episode 1 covers Penang, arguably Malaysia's most famous street food destination, and in this particular segment, I demonstrate how to cook a vegan version of Penang Char » Read More
How To Make Ampang Yong Tau Foo (Stuffed Tofu & Vegetables)
February 6, 2022 by
I have nostalgic memories of eating Yong Tau Foo in Ampang on our once-in-a-blue-moon family day trips from Seremban to Kuala Lumpur when my dad used to pack us like sardines in the car as we headed for the dizzy lights of Malaysia's capital. We would spend the day window shopping at Sungei Wang Plaza, visiting my uncle's hawker stall where he used » Read More
How To Cook Sabah Mee Tuaran (Non-Pork Version)
February 6, 2022 by
Mee Tuaran is a dish which originated in Tuaran, Sabah, and it consists of springy egg noodles that are cooked twice - fried until crispy, then simmered with Chinese greens. It's typically served with char siew (barbecued pork) and Hakka egg rolls ("choon ken") made using minced pork. Hakka girl here is one of those rare Chinese who don't eat pork » Read More
How To Make Lempeng Pisang (Malay-Style Banana Pancake) by Chef Ismail Ahmad
February 6, 2022 by
Lempeng Pisang, a Malay pancake traditionally cooked in banana leaves, is an iconic snack that's widely available in Negeri Sembilan, according to celebrated Malaysian chef, owner of Rebung Restaurant and Tourism Malaysia Culinary Ambassador Chef Dato' Ismail Ahmad. Like yours truly, Chef Ismail is originally from Negeri Sembilan, though I have » Read More
How To Make Cucur Topi Kelantan By Chef Rene Juefri
February 4, 2022 by
Cucur Topi literally translates as "Hat Fritters" in Malay, because these cakes look like little hats. Cucur Topi and its variations can be found in other parts of the Malay archipelago and in Thailand; this version, from Kelantan, uses only 5 simple ingredients, and it's an accidentally vegan recipe (ie. my favourite form of vegan » Read More
How To Make Kuih Dangai (Sticky Rice Flour & Coconut Cakes)
February 4, 2022 by
Perlis is known for its rice paddy fields, and it follows that a lot of its cuisine features rice and rice products. Kuih Dangai (which I'd never tried until I filmed this episode of Street Food Journeys: Malaysia) is a great example of this - it's made using glutinous (aka sticky) rice flour, shredded coconut and sugar. It's very easy, » Read More