Print PDF There are lots of cendol recipes out there, but the technique, which usually involves scraping cooked batter through a colander, always meant I ended up with stumpy bits rather than green worms. This was until Johari, my fellow ex-Malaysian and glorified trolley pusher (as he himself described his then-job as a flight attendant)…
A Wok Around Asia Recipe by Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort I can legitimately say that I’ve never looked at an ant (red or otherwise) and wondered what it would taste like. Nonetheless, I wasn’t about to pass up an opportunity to try it during my visit to Siem Reap,…
A Wok Around Asia Recipe by Chef Chanrith Van of Courtyard by Marriott Siem Reap Resort I knew very little about Khmer food prior to Siem Reap, but I had heard of Amok, a strong contender for the title of Cambodia’s national dish. I was also vaguely aware of some lively online debates as to…
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 cream 1…
I’m happy to announce that I have just become the new ambassador for Malaysia on ChefKoochooloo.com. Chef Koochooloo is a free educational app aimed at teaching children new skills such as math, science and geography through cooking healthy recipes. Through the app, you can navigate through an interactive 3D globe to discover new countries to…
I know I’ve posted various iterations of this recipe in the past; this one has been adapted to reflect the steps and ingredients I used during the TAFE NSW Open Day Masterclass I ran last week. Serves 8 Laksa Nyonya Recipe INGREDIENTS: 2 cups onion, quartered 1/3 cup garlic cloves 4 Tbsps minced galangal 2 Tbsps…
