How to Make Solok Lada (Malay Stuffed Chillies) – Nasi Kerabu Part 4 of 4

  This has to be my favourite among the many accompaniments that make up a Nasi Kerabu - chillies stuffed with a mix of fish paste and coconut, then simmered in coconut milk.   Solok Lada (Stuffed Chillies) INGREDIENTS: 300g large red chillies, slit on one side vertically and deseeded 500g basa fillets 1 Tbsp » Read More

How to Make Serunding and Ikan Goreng (Fried Fish) – Nasi Kerabu Part 3 of 4

Serunding, aka spicy meat floss, is another iconic Kelantan food that goes well with Nasi Kerabu, as is a simple grilled or pan-fried fish, typically ikan kembung (mackerel). I used barramundi (well, half of one) in my Live Asian Kitchen broadcast. Serunding INGREDIENTS: 250g cooked beef 1 cup desiccated coconut ½ cup coconut » Read More

How to Make Keropok Ikan (Fish Crackers) – Nasi Kerabu Part 2 of 4

Kelantan is famous for its keropok, but there are in fact two different types - keropok lekor, which is chewy in texture, and this, which is essentially the prawn crackers I grew up eating in my neck of the Malaysian woods, except with fish. Using basa fillets instead of mackerel or featherback etc. is an Australian twist because it’s far and away » Read More

How to Make Kelantan Nasi Kerabu – Part 1 of 4

It’s taken me nearly four years since my first live video on this herbed rice banquet to finally put pen to paper (keyboard to website, whatevs) and publish the recipes for it. Here’s the highlights video from the original broadcast, streamed from The Grand Hyatt Kuala Lumpur (click on video to watch) >> I’m vaguely aware of at » Read More

How to Make Soon Kueh aka Chai Kueh

Since when was Soon Kueh meant to be blue-coloured, I hear you ask. Well, since my friend Alexx of Facebook.com/MyBlueTeaAU sent me some blue butterfly flower (bunga telang) powder, a highly sought-after ingredient among serious Malaysian cooks who live outside of Southeast Asia. Thanks to Alexx’s efforts, you can now buy pure blue flower powder » Read More

How to Make Sweet Potato Onde-Onde and Black Sesame Paste Dessert

Fair warning - the audio in this Live Asian Kitchen is badly out of sync. I only realised because I had to force myself to watch the replay so I could remember the ingredient amounts for these recipes (fun fact - I have a general phobia about watching myself on camera). Sweet Potato Onde-Onde INGREDIENTS: 200g steamed & mashed » Read More

How to Make Chilli Sauce for Dim Sums

This post relates to my broadcast that covered 2 dishes - chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha. Chilli Sauce for Dumplings (1 hr 16 mins into video) INGREDIENTS: 2 cups large chillies 5 cloves garlic 1 Tbsp white vinegar 1 Tbsp sugar ½ Tbsp salt Cooled, boiled water (if » Read More

How to Cook Fish with Tom Yum Sauce

I always avoided Tom Yum (or Tom Yam) whenever I was back in Malaysia for a visit because in my mind, eating Thai food in Malaysia was akin to ordering pizza in a Chinese restaurant. Apparently my assumption was wrong since Malaysian Tom Yum is quite different from the Thai variety. How, exactly? I wasn't sure; my Malaysian friends couldn’t explain » Read More

How to Make Seremban Hakka Noodles (Non-Pork Version)

My aversion to pork means I’ve rarely explored the cuisine of my own Hakka heritage, which seems to be dominated by pork dishes. This is one such example, made famous by a stall in my hometown of Seremban, hence its name - Seremban Hakka Noodles. Since I don’t eat pork, I’ve never actually eaten it. I’m not exactly going in blind however; I » Read More

How to Make Mah Chee aka Chi Pa

I knew this Malaysian childhood snack as Mah Chee, though it’s entirely possible I had the name wrong my whole life; such is the lot of an entire generation of fluent but illiterate Chinese speakers who grew up in Malaysia. The cookbook from which this recipe was extracted (Agnes Chang’s Hawkers’ Delights) calls it “Chi Pa”. Chi Pa (Steamed » Read More