How to Flip & Cook Roti Canai | Roti Bom | Murtabak & More (Part 2)

A Wok Around Asia Roti Canai Masterclass by Traders Hotel Kuala Lumpur This is part 2 of a two-part series on how to make roti canai; part 1 (click here) covered how to make the dough, and this part shows you how to flip, fill and fold the roti. Chef Chandra of Traders Hotel Kuala Lumpur covers all the popular roti styles available at your » Read More

How to Make Savoury Taro Cake (Wu Tao Ko)

Savoury Taro Cake (Wu Tao Ko in Cantonese) was a breakfast snack that I remember being sold alongside Chee Cheong Fun (steamed rice noodle rolls) back in my hometown of Seremban in Malaysia. My parents would typically order a small share plate of it from the hawker stall at breakfast, and it was served steamed (not pan-fried like what you get at » Read More

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 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 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 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 Jackie M’s XXO Sauce

I remember when XO sauce started popping up in Chinatown menus as an option for your stir-fried Chinese dishes a couple of decades ago, and thinking it must refer to cognac. I eventually learned that it was in fact a condiment made with dried scallops, an ingredient that’s expensive enough that it would deter me from ever entertaining the thought » 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 Fried Fish Balls or Seafood/Meat Balls

Fried Fish Balls or Seafood/Meat Balls Recipe INGREDIENTS: 500g fish fillets (eg. Basa) 250g chicken mince 1 onion, peeled and quartered 2-3 Tbsp tapioca flour 1 Tbsp Knorr chicken powder 1 tsp sugar ½ tsp white pepper Oil for deep-frying METHOD: Combine fish fillets, chicken mince and onion in a food processor. » Read More