How to Make Vegan Blue Smoothie Bowl

I generally frown on any recipe that’s tagged as “healthy” or “vegan” because my brain translates those words respectively as “fad” and “taste-free”. However, this smoothie bowl is pretty tasty in spite of being healthy and vegan, so definitely give it a try if you have some fruit sitting around at home. The coconut milk/cream bit comes into » 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 Malaysian Coconut Candy

Malaysian Coconut Candy Recipe INGREDIENTS: 3 cups desiccated coconut 1 ½ cups water or coconut juice ½ can condensed milk (about 200g) ½ can evaporated milk (about 200ml) ⅔ cup sugar 3 Tbsp rose-flavoured syrup (Rose brand - from Singapore) METHOD: Combine all ingredients in a saucepan. Cook on low-medium heat until » Read More

How to Make Mixed Berry Compote and Coconut Ice Cream

Summer Fruit Festival Recipe #3 - Mixed Berry Compote and Coconut Ice Cream *Mixed Berry Compote Recipe INGREDIENTS: 1 cup each of any 3 types of berries ¼ cup honey or brown sugar 3 Tbsp butter 1 Tbsp lemon juice METHOD: Combine butter and honey in frying pan and heat. Add berries and lemon juice and stir gently for 2 » Read More

Coconut and Kerisik (30 Days 30 Asian Ingredients Series Day 2)

Day 2 - Coconut Milk, Coconut Cream, Thick and Thin Coconut Milk, Creamed Coconut and Kerisik I’ve covered this topic to some extent in a previous blog post so check that out for the recipe for making your own coconut milk. In this Periscope broadcast, I reveal - what Malaysian recipes mean by thick and thin coconut milk why the » Read More