How to Make Popiah Filling
Print 
PDFI guess having posted about making popiah skin it’s only appropriate I follow up with the rest of the ingredients to complete the dish 🙂 (this is a second upload with the staticky audio sorta fixed)
Similar Posts
How To Make Kuih Nekbat (Rice Flour Cakes In Syrup) by Chef Rene Juefri
Kuih Nekbat is a delicate rice flour cake soaked in sugar syrup that’s popular in the east coast of the Malaysian peninsula, especially in Terengganu and Kelantan. Masters of Malaysian Cuisine uber chef Rene Juefri, who’s listed as one of the most influential executive hotel chefs working in the Middle East today, is originally from…
How to Cook Char Kway Teow
More than a few people over the years have been horrified to learn that I freely share all my recipes with the world. The reasons I do so can be boiled down to my belief that 1) there’s nothing new under the sun (Ecclesiastes 1:9) 2) there’s a lot more that goes into running a…
How to Cook Sihanoukville Cuttlefish
A Wok Around Asia Recipe from Courtyard by Marriott Siem Reap Resort, Cambodia I didn’t get a chance to visit Sihanoukville during my first Wok Around Asia jaunt, but I had the opportunity to taste one of its well-known dishes, Sihanoukville Cuttlefish, at Courtyard by Marriott Siem Reap Resort’s Lok Lak Restaurant. This recipe is…
How to Make Savoury Taro Cake (Wu Tao Ko)
Savoury Taro Cake (Wu Tao Ko in Cantonese) was a breakfast snack that I remember being sold alongside Chee Cheong Fun (steamed rice noodle rolls) back in my hometown of Seremban in Malaysia. My parents would typically order a small share plate of it from the hawker stall at breakfast, and it was served steamed…
How To Make Deep-Fried Sesame Balls (Vegan)
Deep-fried sesame balls are one of those snacks that are accidentally vegan as well as gluten-free, with the added bonus that they’re pretty easy to make. The batch in this picture (not the prettiest, I know) actually contains mung bean paste filling, but let’s pretend it doesn’t, because I don’t have time to cover the…
- Blog | Cooking Tips | Food | Mains | Noodles | Recipe | Snacks, Breads & Desserts
How to Make Vietnamese Banh Xeo and Bo La Lot
I had just come away from what was the best tasting Banh Xeo (Vietnamese Pancake) I’d ever had, at Ngoc An Restaurant in Cabramatta, so I was inspired to attempt it in this broadcast. The two standout features of the dish from Ngoc An were that it was extra crispy, and had a dominant coconut…
Haiya Amoi… kasi senyum sikit boleh ka? Love ya!! xoxo
Lol – gotta look super serious and professional 😉 Love ya back!!!