How to Make Yong Tau Foo with Chee Cheong Fun & Tim Cheong

I used to sell this at my now-defunct restaurant on Majors Bay Road in Concord, Sydney, and I still make and eat it on a semi-regular basis (anyone who watches my Live Asian Kitchen will vouch for that) so much so I assumed I’d posted the recipe on my website long ago. That was until someone on Instagram asked for the recipe and I thought I’d » Read More

How to Make Curry Laksa with Stuffed Vegies

This curry laksa recipe (minor tweaks notwithstanding) is courtesy of the Grand Hyatt Hotel, Kuala Lumpur, where the production crew and I stayed during our Street Eats Journey shoot in 2014. Curry Laksa INGREDIENTS: For the soup – 2 onions, pureed 10 cloves garlic, minced 250 fresh big chillies, blended 50g dried shrimp, soaked and » Read More

Travel Diary Kuala Lumpur – Chinatown (Part 2)

Chinatown Every time I travel to Malaysia, I need to run some errands on arrival – get myself a local sim card, buy some Malaysian currency, and hunt down and stock up on mango lassi (the only thing baby Noah will drink and his main source of sustenance since he doesn’t eat very much). Because of my late arrival last night I didn’t get the chance » Read More

How to Make Fish Paste

Print PDF Q: What do Fish Balls, Fish Cake slices, Thai Fish Cakes, Otak-Otak and Yong Tau Foo (stuffed tofu & vegetables) have in common? A: They're all made with fish paste. This recipe was taught to me by my brother CS Tang (minister of Concord Presbyterian Community Church) back when I had my restaurant. The reason he was my go-to guy » Read More