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 🙂 (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 🙂 (this is a second upload with the staticky audio sorta fixed)


Hainanese bread was something we grew up eating at the kopitiam (coffee shop) on the top floor of the wet market in my hometown of Seremban (Pasar Besar Seremban, which incidentally burned down quite recently). It was tall and fluffy with a texture I haven’t been able to find among the myriad varieties of bread…

I don’t know if it’s the Chinese in me that makes me especially partial towards steamed fish (steamed most things, as a matter of fact) but even if you’re more used to having your fish battered and fried, do give these recipes a shot. They’re quick, flavoursome, easy to make, and  kind to your waistline…

A Wok Around Asia Recipe Courtesy of Symphony By Chef Jo Masterchef Malaysia judge Chef Jo’s restaurant, Symphony by Chef Jo in Kuala Lumpur’s DC Mall, serves what he describes as “eclectic cuisine” –Â he draws inspiration from food and flavours from around the world to produce a menu with intriguing-sounding items like Spicy Chocolate…

I’ve previously posted a couple of steamed fish recipes with preserved vegetables, and this is a variation on one of them; this time around, I’m using barramundi instead of silver perch (though, really, this would work with most white fish/fish fillets). Since I get asked all the time, I’m also showing you the type of …

While Barbecued or Grilled Fish is popular throughout Southeast Asia, the use of kecap manis (aka kicap manis in Malay) gives an Indonesian flavour to this recipe. This is more traditionally cooked with whole fish, where the marinade is not only basted on the fish, but also stuffed in its stomach cavity. If using fish fillets that…

Penang Char Koay Teow – A Wok Around Asia Recipe Courtesy of Parkroyal Penang Resort Folks, I’m very proud to present the first how-to video from my Wok Around Asia project, and it’s appropriately on Char Koay Teow (or Char Kway Teow), one of the most popular dishes from Malaysia’s street food capital of Penang….
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Haiya Amoi… kasi senyum sikit boleh ka? Love ya!! xoxo
Lol – gotta look super serious and professional 😉 Love ya back!!!