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
How to Make Ban Chean Kuih (Apam Balik) by Debbie Teoh
February 4, 2022 by
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