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 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 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 Chicken or Beef Bak Kwa (Barbecued Minced Meat)

I grew up in the part of Malaysia where this is known as “long yoke” (Cantonese & Hakka), and for a long time after coming to Australia, I had no idea what other people were talking about when they made reference to “bak kwa” (Hokkien) - more evidence of how gloriously splintered Malaysia can be when it comes to food, language and » Read More

How to Cook Penang Char Koay Teow

Penang Char Koay Teow - A Wok Around Asia Recipe Courtesy of Parkroyal Penang Resort Folks, I'm very proud to present the first how-to video from my Wok Around Asia project, and it's appropriately on Char Koay Teow (or Char Kway Teow), one of the most popular dishes from Malaysia's street food capital of Penang. It's different from my own version » Read More

How to Cook Malaysian Chicken Curry w/Turmeric Leaf

I wasn’t intending to blog about this Live Asian Kitchen broadcast, because Malaysian Chicken Curry is something I cook on a regular basis and I’ve already posted the recipe numerous times. However, this particular batch turned out different enough (in a good way) that I thought it worth sharing. There were several points of difference in this » Read More

How to Cook Chicken Bak Kut Teh (Chik Kut Teh)

I’ve had an aversion to pork since I was a kid, so I have no recollection of ever having eaten Bak Kut Teh (BKT), which is traditionally made using pork spare ribs. The smell of BKT is quite unmistakable however, and hard to avoid if you grew up in Malaysia or Singapore. Since I knew how it’s meant to smell, I felt vaguely confident going into this » Read More