How to Make Mashed Banana Fritters

This is variously called Cekodok, Kuih Kodok or Jemput-Jemput Pisang in Malaysia. I added this snack to my market-stall menu to use up some overripe bananas, it proved so popular I kept it on for a long time. There are many different varieties of bananas in Malaysia and the kind traditionally used for this recipe are sweeter than what is readily » 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 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 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

How to Cook Wantan Mee with Chicken Char Siew and Sui Gow

A typical Malaysian breakfast dish, stir-fried noodles are coated in a sticky sauce and served with steamed greens, a side of wontons (Wantans) and barbecued pork or chicken (Char Siew). Wantan Mee aka Wonton Noodles Ingredients: 500 g fresh, thin wonton noodles 2 bunches flowering Choy Sum, cut into 5 cm lengths For Wonton Mee » 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 Cook Sabah Sour Fish Stew (Ikan Ampap)

A simple yet delicious sour fish stew using snapper fillets; recipe and instruction by Chef Elroy of Shangri-La Tanjung Aru, Sabah. INGREDIENTS: 100 g Red snapper (fillet) 10 g Turmeric, fresh (crushed) 25 g Ginger, cleaned (crushed) 20 g Lemongrass, cleaned (quick-knock at the steam) 5 g Lime leaf 20 g Red chilli (seeded) 5 g Asam » Read More