How to Cook Laksa Sarang Perak, Easy Curry Mee and Vegan Laksam Laksa Sarang by Chef Amin at Mu Hotel, Ipoh Laksa Sarang (literally, bird's nest laksa) refers to the egg that's beaten, then poured in a thin stream into hot oil to create a nest-like effect. It's served on top of the laksa, which adds a beautiful crispy texture and rich » Read More
Laksas of Malaysia: Episode 3 (Street Food Journeys 4)
February 7, 2023 by
How to Cook Laksa Sarawak, Laksa Goreng, Laksa Kedah and Easy Laksa Nyonya Melaka In the third of our four-episode web series, Laksas of Malaysia, we were thrilled to be invited by Datin Suraya Kusaidi, a friend of Masters of Malaysian Cuisine (MOMC)'s Mazna Merten, to film a segment on Laksa Sarawak. Most Laksa Sarawak recipes do not disclose » Read More
Laksas of Malaysia: Episode 2 (Street Food Journeys 4)
September 22, 2022 by
How to Cook Laksa Terengganu, Laksa Melaka, Laksam, and Laksa Lipat Gulung In this episode of Street Food Journeys, we travelled to Terengganu Cultural Village courtesy of Tourism Terengganu, to learn how to make Laksa Terengganu (two versions - white and red). The beautiful backdrop of the Terengganu Cultural Village (photo courtesy of » Read More
Laksas of Malaysia Episode 1 (Street Food Journeys 4)
September 8, 2022 by
Most Australians who know laksa think “curry laksa” when asked to describe it. There’s no shame in this - curry laksa is essentially the laksa I grew up eating myself, in my part of Malaysia (Seremban, 40 miles south of KL). What many don’t realise is that among Malaysians, laksa means something completely different depending on which part of » Read More
How To Cook Vegan Kolo Mee (Sarawak Noodles)
February 12, 2022 by
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
February 10, 2022 by
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)
February 6, 2022 by
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
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 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