Street Food Journeys: Malaysia returns with Series 2, and starts off with the capital of Malaysia, Kuala Lumpur. In this first episode, KL-based acclaimed Nyonya cuisine expert Debbie Teoh reveals how to make a street snack variously called Ban Chean Kuih/Ban Jian Kuih or Apam Balik (a lot of dishes go by different names depending on your ethnicity » Read More
How to Cook Vegan Laksa Sarawak by Vegan Chef Dave
February 4, 2022 by
Sarawak is home to the famous Laksa Sarawak, with its peppery flavour and dark broth setting it apart from some of the better-known laksas in Malaysia. The ingredients which go into a Laksa Sarawak paste is often a tightly-guarded secret, so most Malaysians who attempt to recreate this dish at home (including most food bloggers) usually resort to » Read More
Northern Malay Noodle Soup by Chef Johari Edrus (Bihun Sup Utara)
February 3, 2022 by
Bihun Sup Utara literally translates as Northern Vermicelli (aka rice sticks) Soup; it's famous in Kedah, which is in the northern part of the peninsula of Malaysia, and it consists of vermicelli that's been soaked in turmeric to produce a yellow noodle, served with beef bone broth and a sweet sambal. Masters of Malaysian Cuisine chef and » Read More
How To Cook Penang Oyster Omelette
February 2, 2022 by
Penang doesn't pander. This is what I love most about the place - it took me several false starts; several trips to Malaysia's most famous foodie destination - before I came to recognise that it deserved all the accolades it's received in the media over the years. For the longest time before that, I thought it unfairly overshadowed other places in » Read More
How To Make Kuih Nekbat (Rice Flour Cakes In Syrup) by Chef Rene Juefri
February 1, 2022 by
Kuih Nekbat is a delicate rice flour cake soaked in sugar syrup that's popular in the east coast of the Malaysian peninsula, especially in Terengganu and Kelantan. Masters of Malaysian Cuisine uber chef Rene Juefri, who's listed as one of the most influential executive hotel chefs working in the Middle East today, is originally from Terengganu, and » Read More
How To Cook Ipoh Kai Si Hor Fun (Dry-Style)
January 31, 2022 by
Ipoh is a long way from my hometown of Seremban but they share one thing in common, which is that both used to be colonial-era mining towns. When I finally had the chance to visit Ipoh several years ago, I felt an instant connection because it reminded me of a graceful Seremban from a bygone era, just bigger. Another fond memory of growing up in » Read More
How To Cook Nasi Kebuli (Crispy Chicken & Rice)
January 29, 2022 by
Nasi Kebuli is a fragrant rice and crispy chicken royal dish that's famous the Malaysian state of Pahang. The word "Kebuli" is an abbreviation of the royal honorific "ke bawah duli (yang maha mulia)" (kind of like "his Majesty" etc.). I didn't grow up in Pahang so this backgrounder on Nasi Kebuli is courtesy of our Masters of Malaysian Cuisine » Read More
7 Ways To Use Malaysian Satay Sauce (Kuah Kacang)
January 27, 2022 by
When I started my food business, my specialty was satay (bet you didn't know that) - I used to cook them on charcoal grills and sell them at the monthly Kirribilli and Mosman Markets in the mid-90s, back when I was still working in an office during the week. And I used to make a disproportionate amount of satay sauce ("kuah kacang" in Malay) to go » Read More
7 Ways To Use Spring Roll Wrappers (Kulit Popiah)
January 25, 2022 by
Everybody loves to eat spring rolls (aka egg rolls in America) and while you can buy pre-made spring rolls easily, in my opinion it always tastes better when you make it yourself at home. Not only that, you get to decide exactly what ingredients go into it. Nowadays in Australia, you can find frozen spring roll pastry that are Made in Malaysia » Read More
8 Recipe Ideas for Kaya (Coconut And Pandan Spread)
December 23, 2021 by
The word “kaya” has two meanings in Malay - it can mean “rich” as in “wealthy”, or it can refer to a coconut and pandan jam that’s universally loved by Malaysians. Making kaya at home properly can be laborious and time-consuming - back in the old days you would cook it in a double-boiler and stand over the stove for hours stirring the coconut » Read More