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 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 Make Kuih Ketayap (Coconut-Filled Crepes)

Kuih Ketayap - A Wok Around Asia Recipe courtesy of Parkroyal Penang Resort Kuih Ketayap, also known as Kuih Dadar in my part of Malaysia, is a popular teatime snack which consists of pandan-infused crepes rolled with a coconut and palm sugar filling. It's an easy recipe to attempt, and the ingredients should be readily available at any » Read More

How to Make Colourful Onde-Onde

In this Live Asian Kitchen, I wanted to experiment with some new natural colouring products sent to me by My Blue Tea, namely Rosella and Matcha. Using those colours along with the company's flagship product, the Blue Butterfly (bunga telang) powder, I managed to get some lovely colourful effects in this batch of onde-onde (also known as klepon in » Read More

How to Make Vegan Pulut Panggang

This is a vegan version of a popular grilled sticky rice in banana leaf snack that I used to sell at numerous markets. The original version contained minced dried shrimp and belacan (shrimp paste) but in this broadcast, I substituted the dried shrimp with minced preserved radish (commonly used in Pad Thai), eliminated the belacan, and used mushroom » Read More

How to Make Sweet Potato Onde-Onde and Black Sesame Paste Dessert

Fair warning - the audio in this Live Asian Kitchen is badly out of sync. I only realised because I had to force myself to watch the replay so I could remember the ingredient amounts for these recipes (fun fact - I have a general phobia about watching myself on camera). Sweet Potato Onde-Onde INGREDIENTS: 200g steamed & mashed » Read More

How to Make Chilli Sauce for Dim Sums

This post relates to my broadcast that covered 2 dishes - chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha. Chilli Sauce for Dumplings (1 hr 16 mins into video) INGREDIENTS: 2 cups large chillies 5 cloves garlic 1 Tbsp white vinegar 1 Tbsp sugar ½ Tbsp salt Cooled, boiled water (if » Read More

How to Make Mah Chee aka Chi Pa

I knew this Malaysian childhood snack as Mah Chee, though it’s entirely possible I had the name wrong my whole life; such is the lot of an entire generation of fluent but illiterate Chinese speakers who grew up in Malaysia. The cookbook from which this recipe was extracted (Agnes Chang’s Hawkers’ Delights) calls it “Chi Pa”. Chi Pa (Steamed » Read More