Japanese Cooking Classes In Japan

If ever you've wondered why I don't post Japanese recipes, that would be because I don't cook Japanese food (I love eating it though).  Which is why I adore the concept behind airKitchen, a service that provides foreign travellers with a chance to visit an ordinary Japanese family, learn to cook from the host, then sit down for meal at the end of » Read More

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 mung bean paste recipe in » Read More

How To Make Yee Mein (Fried Wheat Noodles)

Yee Mein (Cantonese) aka fried wheat noodles come in two varieties that I'm aware of - there's the thinner, darker version that some Malaysians know and love, and there's the more famous thicker, lighter-coloured version that's used in premium Chinese restaurant dishes like crab with ginger and shallots. This recipe is for the latter. I've made » Read More

7 Lessons From 7 Years Of Live Cooking Videos

It’s easy for me to keep track of how long I’ve been doing live videos — I started right after Noah was born. I had just given birth via emergency caesarean and was still recovering at Westmead Hospital when an email from Google Australia showed up in my inbox. Google wanted to set up a meeting with me about their soon-to-be-launched new » Read More

Steamed Minced Beef with Rice (Yum Cha Recipe)

Steamed minced beef with rice is one of those dishes I no longer see at yum cha, but I remember it quite well from my weekends as a trolley pusher plus kitchenhand at Choy’s Inn restaurant in Chinatown.  The beef mince is actually the same as what’s used for San Chuk Ngau Yoke ie. steamed minced beef balls on beancurd sheets. These things » Read More

How To Make Vegan Spicy Sweet Potato Dumplings (Cucur Badak)

Cucur Badak is a fried sweet potato dumpling typically filled with a spicy minced dried shrimp and coconut filling. I recently created a vegan version of it using crushed soy beans left over from making tofu pudding and soy milk. If you don't have any crushed soy beans sitting around that would otherwise be thrown out, you could easily use diced » Read More

How To Make Tofu Pudding (Taufu Fa)

Taufu Fa (ie. Tofu Pudding) is a simple Chinese dessert (usually served warm) that's a favourite of many Malaysians. It wasn't until fairly recently though, that I started making it from scratch at home, and I've found it to be pretty easy and quick to do. It's also "accidentally vegan" - in other words, without needing any tweaking or compromises » Read More

Food Fame – Zaleha Olpin of Crispy Rendang-gate

Crispy Rendang Story by Says.com When news broke that a Malaysian contestant was eliminated from MasterChef UK because the judges faulted her chicken rendang for not being crispy, it had the rare effect of uniting the populations of Malaysia, Indonesia, Singapore and Brunei in collective outrage. (In case you've no idea what I'm talking about, » Read More

Food Fame – MasterChef Malaysia Judge, Chef Jo

Chef Jo of MasterChef Malaysia I’ve never watched reality cooking shows but I always imagined that MasterChef judges would be aloof and, frankly, a bit full of themselves. That was until I met Johari Edrus (aka Chef Jo), the main judge in the Malaysian version of the show. Chef Jo is a disarmingly humble and soft-spoken man, and he » Read More

Kontiki Restaurant @ Federal Hotel KL

Har Meen (Prawn Noodle Soup) I always tell new travellers to Malaysia that the best way to experience Malaysian food in all its glorious iterations and in air conditioned-comfort, is via the in-house restaurant buffets at international hotels. The variety is mind-boggling and the quality is usually top-notch. I had the chance to visit Federal » Read More