Malaysia Kitchen Season 1 Episode 2 Recipe

In Episode 2 of Channel 7TWO’s Malaysia Kitchen, I join host Alvin Quah to make Chee Cheong Fun, a breakfast favourite in Malaysia. If you missed the original airing on 31 Oct, you can catch the episode here - https://au.tv.yahoo.com/plus7/malaysia-kitchen/-/watch/29939679/malaysia-kitchen-sat-31-oct-season-1-episode-2/ but only for the next 4 » Read More

Malaysia Kitchen Season 1 Episode 1 Recipe

Ever since the new cooking show, Malaysia Kitchen, started airing on Channel 7TWO (I’m in 5 of the 10 episodes), I’ve been getting requests for the recipes used in my segments. While they’ve previously been shared in various forms on my website, I figure this is a good excuse to republish them in the context of the show. In case you missed it, » Read More

The Beginner’s Malaysian Pantry

Learning to cook Malaysian can be somewhat like trying to learn a new language, especially where ingredients are concerned. Many ‘Malaysian’ recipes published by prominent chefs based outside of Malaysia call for an incredibly long list of ingredients for each dish. This can be intimidating for someone just starting out or trying to recreate the » Read More

How to Make Thai Sakoo Sai Moo

Sakoo Sai Moo a.k.a. Savoury Tapioca Balls Sakoo Sai Moo is a snack traditionally served on special occasions to the Thai monarch. This was one of three royal Thai dishes I had the privilege to learn during my stay at Shangri-La Chiang Mai. INGREDIENTS: 200 g Small sago 100 g Fresh coconut milk 100 g Water Filling - 300 g Meat, » Read More

How to Make Woon Chai Koh

Woon Chai Koh a.k.a Steamed Rice Cake When literally translated this favourite from my childhood means “Little Bowl Cake”. The dish is very similar to the more popularly-known Chwee Kueh, but uses a larger mould and has an extra dark sauce topping that goes with it. Many years ago, without knowing how to make Woon Chai Koh, I improvised on the » Read More

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

How to Make Nasi Lemak – Part 1

Nasi lemak is the unofficial ‘national dish’ of Malaysia, and a popular breakfast item that you’ll find wrapped in banana leaf at street-side stalls. A number of side dishes and condiments go into this dish and they vary slightly depending on where you are, but at my restaurant I always served Nasi Lemak with coconut rice, cucumber slices, dried » Read More

How to Cook Burmese Mohinga

Technical difficulties have been the bane of my existence since I started Livestreaming my cooking 3 years ago (I was one of the global pioneers of using Hangouts-on-Air for food broadcasts, btw). Anyhow, after a prolonged absence due largely to internet-related issues, I did my first broadcast in 7 months yesterday, on what is arguably Burma’s » 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