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

Roti with Banana and Chocolate Sauce

Roti Canai dough is usually flipped, but in this version, Chef Kris rolled it into a thin pastry which is then filled with banana slices. This is one of the dishes from the Shangri-La Tanjung Aru Wine Dinner I hosted recently. INGREDIENTS: Roti canai dough - 1 kg strong flour 1 tsp salt 2 egg whites 1 Tbsp ghee 1 Tbsp condensed milk 1 Tbsp » Read More

How to Cook Silken Noodles with Grilled Lobster (Kway Teow Siram)

Kway Teow Siram aka Silken Noodles is very easy to make at home - in this video, I used grilled lobster and tobiko to give it a luxurious twist for the wine dinner I was hosting at Shangri-La Tanjung Aru, Sabah. INGREDIENTS: 250g fresh rice noodles, wide-cut 2 tsp oil ½tsp soya sauce ½ tsp thick soy sauce ½ lobster in shell, brushed with » Read More

How to Make Malaysian Prawn Stock

I’m constantly amazed at the popularity of pre-cooked or de-shelled prawns in seafood shops here in Australia, over and above the raw, shell-intact varieties. To me, if they’ve been pre-cooked, the shells (not to mention the meat) have lost most of their flavour, and if they’re peeled and treated (ie. what we Asians called “restaurant prawns”) you » Read More

How to Prepare Ikan Bilis (Dried Anchovies)

Print PDF I remember when Delia Smith's cookbook came out back in the day and the scorn she received (in my household, to be fair) for her "How to Boil an Egg" tutorial - as we collectively ranted about its perceived redundancy - who doesn't know how to boil an egg?! Well, call this culinary karma if you will, but I've been compelled to produce » Read More

How to Make Roti Canai

Print PDF Roti Canai is seen as a bit of a dark art, and there is quite a bit of speculation as to what makes the dough stretchy, but if you’re lucky to get a mamak to reveal the recipe, he’d tell you it’s basically just flour, water and salt. All the other ingredients in my recipe are really there for flavour rather than to help with the » Read More

How to Make Kaya Bread and Butter Pudding

Print PDF They say necessity is the mother of invention and that's kind of how "Breakfast Roti" - one of the signature menu items at my markets, came about. For the uninitiated, it consists of Roti Canai (Malaysian flaky pancake) served with Kaya (Pandan and Coconut Jam). Fun fact - "Breakfast Roti" ie. "Roti Canai Kaya" isn't what we » Read More