How to Make Nasi Lemak – Part 2

Chilli Sambal Ingredients: 2 Tbsp oil, reserved from frying ikan bilis (anchovies) ¼ cup onion, puréed ¼ cup onion, thinly sliced ½ chicken stock granules ¼ cup sugar 1 Tbsp tamarind extract 2 tsp belacan (shrimp paste) granules ¼ cup chilli paste (made from blended, soaked dried chillies) Method: Heat oil in a » Read More

Chiang Mai Travel Diary – Part 5

Day 4 and I’m acutely aware that time is running out for us to visit this region’s famous attractions. It’s Sunday and temperatures are expected to soar (I’m told they hit 45°C yesterday). Baby Noah is back to his normal, happy self but the beautiful hotel pool beckons along with the prospect of travelling far distances in the searing heat.  I » Read More

Chiang Mai Travel Diary – Part 4

Day Three and baby Noah is chirpier now that he’s getting a good supply of fresh mango juice, but he’s still a little lethargic. We’re in this remote part of Southeast Asia and the elephant sanctuary, the famous Wat Phrathat Doi Suthep temple up in the hills and the long necked mountain tribes are all on my wish list but they all involve day trips » Read More

How to Cook Ayam Goreng

Ayam Goreng aka Malay Fried Chicken A popular item on my old restaurant menu, this recipe has a couple of tricks to overcome potential barriers to preparing fried chicken at home. Making sure the meat is simmered and just cooked through before flash-frying prevents overcooking the outside. This also means you can use a large heavy-based wok or » Read More

How to Make Thai Khao Kriab Pak Moh

Thai Khao Kriab Pak Moh aka Steamed Rice Skin Dumplings An elegant Thai royal delicacy made with rice flour batter and a chicken and prawn filling, Khao Kriab Pak Moh , taught by Chef Wassana at Shangri-La Chiang Mai. The folds in the dumpling are created by deftly lifting the steamed batter with a spatula and swirling it over the » Read More

How to Make Chee Cheong Fun

Awhile back, I ran a Google+ hangout and cooked this dish - the response was instant and many said they had no idea how easy the rolls are to make at home. That, combined with the simple pantry ingredients in the recipe, means overseas Malaysians can now satisfy their cravings for Chee Cheong Fun in a matter of minutes. I never knew about the » Read More

Chiang Mai Travel Diary – Part 3

We have a busy schedule on our first morning in Chiang Mai. Breakfast at the Shangri-La Club Lounge is exquisite, with red curry beef and cooked-to-order Thai omelette as the highlights. Noah, still refusing drinks, is more interested in looking out the window at the swimming pool downstairs. We need to shop for ingredients for the » Read More

How to Cook Penang Asam Laksa

Asam (aka Assam) Laksa Also known as Penang Laksa, this dish hails from its namesake island and has been listed among the 'Top 10 world’s most delicious foods' by CNN.  I held off on attempting it for many years as one of the main ingredients in the paste, bunga kantan or torch ginger flower, is almost impossible to find in Australia.  However, » Read More

How to Make Sambal for Kangkung Belacan

I've shown you in my previous YouTube videos how to make your own chilli paste and how to prepare dried shrimp. In this next segment, I'm going to show you how to use these two ingredients in one recipe. Sambal Recipe INGREDIENTS: ¼ cup oil (I’m using Carotino) 1 cup dried shrimp, soaked, drained and lightly pounded ¾ cup chilli paste 1 » Read More

How to Make Chor Muang (Thai Royal Steamed Dumplings)

One of three rare Thai dishes traditionally served to the Thai royal family, Chor Muang is a steamed dumpling delicately formed into flowers using a pair of tweezers with serrated tips. The purple colour is obtained from the petals of what we call bunga telang in Malaysia; though you can achieve the same effect with food colouring. Chef Wassana is » Read More