Mee Tuaran is a dish which originated in Tuaran, Sabah, and it consists of springy egg noodles that are cooked twice - fried until crispy, then simmered with Chinese greens. It's typically served with char siew (barbecued pork) and Hakka egg rolls ("choon ken") made using minced pork. Hakka girl here is one of those rare Chinese who don't eat pork » Read More
How To Make Lempeng Pisang (Malay-Style Banana Pancake) by Chef Ismail Ahmad
February 6, 2022 by
Lempeng Pisang, a Malay pancake traditionally cooked in banana leaves, is an iconic snack that's widely available in Negeri Sembilan, according to celebrated Malaysian chef, owner of Rebung Restaurant and Tourism Malaysia Culinary Ambassador Chef Dato' Ismail Ahmad. Like yours truly, Chef Ismail is originally from Negeri Sembilan, though I have » Read More
How To Make Cucur Topi Kelantan By Chef Rene Juefri
February 4, 2022 by
Cucur Topi literally translates as "Hat Fritters" in Malay, because these cakes look like little hats. Cucur Topi and its variations can be found in other parts of the Malay archipelago and in Thailand; this version, from Kelantan, uses only 5 simple ingredients, and it's an accidentally vegan recipe (ie. my favourite form of vegan » Read More
How To Make Kuih Dangai (Sticky Rice Flour & Coconut Cakes)
February 4, 2022 by
Perlis is known for its rice paddy fields, and it follows that a lot of its cuisine features rice and rice products. Kuih Dangai (which I'd never tried until I filmed this episode of Street Food Journeys: Malaysia) is a great example of this - it's made using glutinous (aka sticky) rice flour, shredded coconut and sugar. It's very easy, » Read More
How to Make Ban Chean Kuih (Apam Balik) by Debbie Teoh
February 4, 2022 by
Street Food Journeys: Malaysia returns with Series 2, and starts off with the capital of Malaysia, Kuala Lumpur. In this first episode, KL-based acclaimed Nyonya cuisine expert Debbie Teoh reveals how to make a street snack variously called Ban Chean Kuih/Ban Jian Kuih or Apam Balik (a lot of dishes go by different names depending on your ethnicity » Read More
How to Cook Vegan Laksa Sarawak by Vegan Chef Dave
February 4, 2022 by
Sarawak is home to the famous Laksa Sarawak, with its peppery flavour and dark broth setting it apart from some of the better-known laksas in Malaysia. The ingredients which go into a Laksa Sarawak paste is often a tightly-guarded secret, so most Malaysians who attempt to recreate this dish at home (including most food bloggers) usually resort to » Read More
Northern Malay Noodle Soup by Chef Johari Edrus (Bihun Sup Utara)
February 3, 2022 by
Bihun Sup Utara literally translates as Northern Vermicelli (aka rice sticks) Soup; it's famous in Kedah, which is in the northern part of the peninsula of Malaysia, and it consists of vermicelli that's been soaked in turmeric to produce a yellow noodle, served with beef bone broth and a sweet sambal. Masters of Malaysian Cuisine chef and » Read More
How To Cook Penang Oyster Omelette
February 2, 2022 by
Penang doesn't pander. This is what I love most about the place - it took me several false starts; several trips to Malaysia's most famous foodie destination - before I came to recognise that it deserved all the accolades it's received in the media over the years. For the longest time before that, I thought it unfairly overshadowed other places in » Read More
How To Make Kuih Nekbat (Rice Flour Cakes In Syrup) by Chef Rene Juefri
February 1, 2022 by
Kuih Nekbat is a delicate rice flour cake soaked in sugar syrup that's popular in the east coast of the Malaysian peninsula, especially in Terengganu and Kelantan. Masters of Malaysian Cuisine uber chef Rene Juefri, who's listed as one of the most influential executive hotel chefs working in the Middle East today, is originally from Terengganu, and » Read More
How To Cook Ipoh Kai Si Hor Fun (Dry-Style)
January 31, 2022 by
Ipoh is a long way from my hometown of Seremban but they share one thing in common, which is that both used to be colonial-era mining towns. When I finally had the chance to visit Ipoh several years ago, I felt an instant connection because it reminded me of a graceful Seremban from a bygone era, just bigger. Another fond memory of growing up in » Read More