MALAYSIA FEST 2012
Promo spot for MFEST 2012 courtesy of the Jackie M crew 🙂

Print PDF Dried shrimp is one of those ubiquitous ingredients in Malaysian and Southeast Asian cooking, but one that a lot of Westerners aren’t perhaps familiar with. It’s shrimp that’s been sun-dried and shrunk and is readily available at wet markets in Southeast Asia, and in Asian grocery stores pretty much everywhere. It’s used in…

Print PDF I’ve had Ipoh Kai Si Hor Fun back when I was growing up in Seremban, but I was more familiar with the “dry-style” ie. “kon-loh” version from this particular kopitiam in my hometown, as opposed to the soupy variety. Â (Funnily enough I have yet to encounter the kon-loh version in Ipoh itself, so…

What does a Malaysian like me think of when I think of jackfruit? I think of a fully-ripened, golden-yellow, firm-fleshed super-sweet, delicious fruit – described elsewhere as something like a cross between a pineapple and a mango. Watch here>> https://youtu.be/C1fXy6bl4UI So it came as quite a shock to me when I was alerted to Zoe…

Day 2 – Coconut Milk, Coconut Cream, Thick and Thin Coconut Milk, Creamed Coconut and Kerisik I’ve covered this topic to some extent in a previous blog post so check that out for the recipe for making your own coconut milk. In this Periscope broadcast, I reveal – what Malaysian recipes mean by thick and thin…

The only time I’ll eat duck (or chicken) skin is when it’s crispy, so rather than discarding it, I decided to remove all the skin from the duck in this live broadcast, and render it to obtain duck fat. I also wanted to use up every last bit from this duck (I’m Asian, after all)…

Most Australians who know laksa think “curry laksa” when asked to describe it. There’s no shame in this – curry laksa is essentially the laksa I grew up eating myself, in my part of Malaysia (Seremban, 40 miles south of KL). What many don’t realise is that among Malaysians, laksa means something completely different depending…