How to Make Popiah Filling
I guess having posted about making popiah skin it’s only appropriate I follow up with the rest of the ingredients to complete the dish š (this is a second upload with the staticky audio sorta fixed)


I guess having posted about making popiah skin it’s only appropriate I follow up with the rest of the ingredients to complete the dish š (this is a second upload with the staticky audio sorta fixed)


Itās not that Iād run out of ideas for recipes, but the fact was simply thatĀ I needed to stock up on soy milk and crispy fried onions, and I hadnāt covered these recipes on Twitch previously, so I thought I might as well kill two birds with one stone (sorry again, vegans; Iām too tired…

Print PDF Growing up with rice as a staple I kind of assumed everyone knew how to cook it.Ā That was, until I came to Australia.Ā Most people nowadays know enough to get by, but for those still struggling with it, hereās my two centsā worth – Tips – There are lots of different types…

I guess Iād always known that thereās something of a learning curve involved as far as the topic of Asian ingredients is concerned. This became starkly evident to me when I was working on my Truly Malaysian Street Food at Home cookbook, when my American editor struggled to keep up with half the stuff in…

My second Twitch.tv livestream covered one of the more popular menu items from my Orange Grove Market days – wonton (aka sui gow) noodles with chicken char siew – Iām still tweaking my broadcasts, so I appreciate your patience re: screen layouts, audio, etc. etc. Youāll notice in this second livestream that Iāve tried to…

On my most recent trip to Kuala Lumpur, I was reintroduced to a childhood favourite known in my hometown of Seremban simply as Hokkien Mee (Hokkien noodles). I bought it from a stall in Ampang run by Feh Loh (literally āFat Guyā in Cantonese – that was what he called himself, I promise), asked for…

This, folks, represents my culinary raison d’ĆŖtre – the world famous Seremban Beef Noodles, otherwise known (in Cantonese) as Ngau Lam Fun; one of countless childhood memories that finally lured me away from IT consultancy and into foodĀ full-time some 17 years ago. To expand on that a little, the reason I got into this āfood…
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Haiya Amoi… kasi senyum sikit boleh ka? Love ya!! xoxo
Lol – gotta look super serious and professional š Love ya back!!!