How To Cook Vegan Kolo Mee (Sarawak Noodles)

In the final episode of Street Food Journeys: Malaysia, we turned our focus to Sarawak, Malaysia's biggest state, which is located on the island of Borneo. Sarawak is famous for Laksa Sarawak but since we'd already covered how to cook Vegan Laksa Sarawak in Series 1 thanks to Vegan Chef Dave, we turned our focus instead on another iconic Sarawak » Read More

How To Cook Vegan Penang Char Koay Teow

In Street Food Journeys: Malaysia Series 3 (Plant-Based Edition) we explore some of Malaysia's most famous dishes, and show our audience how to tweak them to be vegan-friendly. Episode 1 covers Penang, arguably Malaysia's most famous street food destination, and in this particular segment, I demonstrate how to cook a vegan version of Penang Char » Read More

How To Cook Sabah Mee Tuaran (Non-Pork Version)

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 Cook Vegan Laksa Sarawak by Vegan Chef Dave

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)

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 Ipoh Kai Si Hor Fun (Dry-Style)

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

6 New Ways To Spice Up Malaysian Instant Noodles

Most Malaysians grew up eating and enjoying instant noodles, or what is popularly referred to as “ramen” in the USA, long before it became popular on a global scale. I remember as a kid being taught by my brother C.S. on how to cook it - his preferred style being to drain most of the water before adding the seasoning, and stirring in a spoonful of » Read More

How to Cook Laksa Johor By Chef Dato’ Ismail (Street Food Journeys S1 E2: Johor)

Laksa Johor is famously different from the laksas found in other parts of Malaysia (as a matter of fact it was the topic of some heated online discussion among Malaysians around the time this episode first aired, about which state's laksa is superior). I remember when it was first described to me back during my restaurant days by my team member » Read More

How To Cook Crispy Noodles With Sauce

You may have come across a number of different iterations of crispy noodles depending on the type of Asian restaurant you frequent; in this Lockdown Malaysian Cook-Along (yes, I'll explain in a bit) I made 2 different versions - one using vermicelli (aka rice sticks, depending on the brand), and one using fresh thin egg noodles (aka wonton » 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 » Read More