Truth be told, growing up in Seremban, Dosai (aka Dosa) was never on my radar. (Though, in my defence, I can’t be the only Malaysian who’s all about roti canai when eating breakfast at a mamak stall.) Times have changed however, and we now eat dosai at home practically every day (by “we”, I mean…
This is a post covering some troubleshooting and tips for your next batch of homemade tau fu fah. It’s not a recipe post, since I’ve already previously shared the recipe: Here (making it from scratch) – https://jackiem.com.au/2019/07/24/how-to-make-tofu-pudding-taufu-fa/ and here (using the shortcut version) – https://jackiem.com.au/2022/05/11/how-to-make-easy-taufu-fah-sweet-tofu-pudding/ and since I don’t monetise the content on this site,…
Stingless Bee Honey aka kelulut is officially recognised as Malaysia’s first superfood, and for good reason – it is scientifically-tested to be: High in easy-to-absorb antioxidants (high amount of phenolic acid, with propolis and bioflavonoids) High in antimicrobial activities (as high as Manuka Honey); it is antibacterial, antiseptic, antifungal, and antiviral High in naturally occurring…
Mango and sticky rice is a dessert more commonly associated with Thai cuisine, but it’s also very popular in Malaysia, in particular in the northern states bordering Thailand, such as Perlis and Kelantan. I remember one the best versions of mango and sticky rice I’ve ever eaten was at a Kelantanese restaurant in Kuala Lumpur’s…
I went through a phase of making my own taufu fah (sweet tofu pudding aka soy pudding) from scratch on a near-daily basis, using raw soy beans, tapioca starch and GDL (glucono delta lactone), and it always turned out fine without a hitch. Just do a search on this website for previous posts on homemade…
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 to admit I’d never…
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…
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…
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…
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…