Seterpa Homestay – Travel Diary Kelantan – Part 5

Seterpa Homestay and other food stops We traveled about 20 minutes to our next location to Seterpa Homestay, and as you can see, you don’t have to travel very far out of the city centre to experience Kelantan in all its rural glory. Pulling up to Seterpa Homestay in KelantanFLASHBACK: Pulling up to Seterpa Homestay in Kelantan Posted » Read More

How to Make Lawar Ikan Merah etc. – Travel Diary Kelantan – Part 2

Recipes for Pindang Tapai, Ikan Masak Lemak Belimbing Buluh, Lawar Ikan Merah I checked into my room after my late lunch of nasi campur, and because I’d arrived a couple of hours ahead of the rest of the media group, I had time to take baby Noah for a quick dip in the hotel pool. I was still full from my last meal when it was time for an » Read More

How to Make Garlic Chilli Sauce (Thermomix)

If you don’t own a Thermomix, you can quite easily make this in a regular blender - it takes longer and may require more stopping and stirring/scraping but that’s about it. If this were all the Thermomix is capable of, it’d be a pretty expensive blender, but of course, it can do quite a few other things as well. I will be sharing more recipes » Read More

Jackie M’s Thermomix Review

I think the first I heard about Thermomix was round about when The Katering Show’s YouTube series came out (warning: language). I really didn’t know much about it and figured it was sort of a glorified blender for people (read: rich Westerners) whose diets consisted mainly of healthy dips and smoothies. I don’t do “healthy”, and I don’t do dips » Read More

How to Cook Chai Tow Kway

Chai Tow Kway a.k.a. Fried Radish Cake Not a dish that was readily available in my hometown of Seremban when I was growing up, my introduction to it was during my first visit to Singapore.  The version here is closer to what you would find in Penang, which comes with a darker, richer sauce.  This is traditionally cooked on a big, heavy griddle, » Read More

How to Make Bubur Cha Cha

Bubur Cha Cha a.k.a. Sweet Potato and Taro Cubes in Coconut Sauce This is one of the street food dishes my stepmom used to make on a regular basis at home because it is so quick and delicious. I like using frozen taro, found in Asian supermarkets, for convenience. They’re already peeled, available year-round and generally work out cheaper than » Read More

How to Make Kaya Toast

Growing up in Seremban I used to get Kaya toast from a stall above my local wet market. The vendor used large, very light and fluffy bread, cut into thick slices. The slices were then grilled over charcoal before being smeared with a generous amount of Kaya and sandwiched with thick chunks of butter. It wasn’t until I visited Singapore as an adult » Read More

How to Make Chee Cheong Fun – Malaysia Kitchen S1E2 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

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

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