How to Make KL Hokkien Mee With Homemade Noodles

On my most recent trip to Kuala Lumpur, I was reintroduced to a childhood favourite known in my hometown of Seremban simply as Hokkien Mee (Hokkien noodles). I bought it from a stall in Ampang run by Feh Loh (literally “Fat Guy” in Cantonese - that was what he called himself, I promise), asked for it to be made with no pork, and it ended up being » Read More

How to Cook Cheesy Crab Noodles

I first learned about cheesy noodles when a Malaysian friend posted about the long wait lines to eat at a Kuala Lumpur restaurant which specialised in cheesy freshwater prawn mee hoon/bee hoon (vermicelli). With a bit of digging, I found out that the Malaysian proprietor got his inspiration from some restaurant in Hong Kong that served cheesy » Read More

How to Make Homemade Rice & Tapioca Noodles

I like the idea of making my own noodles, though I don’t always have the time to do so. Here’s one which is pretty easy to make, especially if you happen to own a noodle mould (I picked mine up on Ebay for under $20 years ago), or a potato ricer (which I used to use for making cendol, though I can't for the life of me find it in my pantry » Read More

How to Make Coconut Candy

A Deepavali Favourite Using Natural Plant Extract Coconut candy is one of my favourite memories of Deepavali (aka Diwali, though not in Malaysia), the Indian Festival of Lights. During this public holiday, our Indian friends would hold “open houses” where they served up a culinary extravaganza to feed the friends from all ethnic backgrounds » Read More

How to Make Seremban Beef Noodles (Ngau Lam Fun)

This, folks, represents my culinary raison d'être - the world famous Seremban Beef Noodles, otherwise known (in Cantonese) as Ngau Lam Fun; one of countless childhood memories that finally lured me away from IT consultancy and into food full-time some 17 years ago. To expand on that a little, the reason I got into this “food thing” was partly to » Read More

How to Make Jackie M’s XXO Sauce

I remember when XO sauce started popping up in Chinatown menus as an option for your stir-fried Chinese dishes a couple of decades ago, and thinking it must refer to cognac. I eventually learned that it was in fact a condiment made with dried scallops, an ingredient that’s expensive enough that it would deter me from ever entertaining the thought » Read More

How to Make Penang Ais Tingkap (Window Sherbet)

A Wok Around Asia Recipe By Penang Home Cooking School Ais tingkap got its name from a bygone era when Indian vendors would sell the drink from a window (tingkap means “window” in Malay; ais is “ice” as in “iced drink”); it’s a refreshing drink made with fascinating ingredients that I’ve never before incorporated into any of my cooking (malva nuts » Read More

How to Make Easy Blue Pea Flower Ice Cream

I got into this “food thing” because of my determination to recreate the food of my Malaysian childhood, so it’s always a bit frustrating when my efforts are hampered by the non-availability of critical ingredients in Australia. For 20 years, one such ingredient was something called bunga telang, aka blue pea or blue butterfly flower, which gives a » Read More

How to Cook Creamy Turmeric Mussels (Masak Lemak)

A Wok Around Asia Recipe Courtesy of Symphony By Chef Jo Restaurant, Kuala Lumpur Creamy Turmeric Mussels, aka Mussels Masak Lemak, is an easy, yet delicious example of the eclectic cuisine style served up by Masterchef Malaysia judge Chef Jo at his Damansara restaurant, Symphony by Chef Jo. The sauce is a signature Minangkabau recipe from my home » Read More

How to Make South Indian Appam, Dosai and Mutton Curry

I had a bit of a culture shock when I first arrived in Australia and found the Indian food available in this country (and much of the West, as it turns out) to be very different to the Indian food I grew up eating in Malaysia. That was when I learned the difference between the North Indian curries found in Indian restaurants here, which are usually » Read More