How to Make Cucur Badak (Stuffed Sweet Potato Dumplings)

Cucur Badak, or savoury sweet potato dumplings stuffed with a spicy minced dried prawn and coconut filling, is one of those little Malay kuih (snack) recipes that we learned in our Home Science classes back in high school in Malaysia, and they’re really not that hard to make. The fact that you need to deep-fry them is probably a bit of a » Read More

How to Make Hakka Lo Pek Pan (Hakka Radish Cake)

I sometimes feel sorry for those not born into the culture trying to learn all the nuances of Chinese food. It’s hard enough trying to wrap your head around the topic, let alone recognise all the different iterations of specific dishes by different Chinese dialect groups. Radish cake is one such example; the Cantonese version found at yum cha » Read More

How to Make Yee Chai Peng (Ear Biscuits)

Yee Chai Peng (Cantonese for “ear biscuits”) were these intriguing spiral-patterned, curved fried pastries from my childhood in Malaysia, which were crunchy, slightly sweet and yet savoury. The only ones I ever ate were factory-made; this wasn’t one of those things that you would find people making fresh at home or at their street stall - certainly » Read More

How to Flip & Cook Roti Canai | Roti Bom | Murtabak & More (Part 2)

A Wok Around Asia Roti Canai Masterclass by Traders Hotel Kuala Lumpur This is part 2 of a two-part series on how to make roti canai; part 1 (click here) covered how to make the dough, and this part shows you how to flip, fill and fold the roti. Chef Chandra of Traders Hotel Kuala Lumpur covers all the popular roti styles available at your » Read More

How to Make Savoury Taro Cake (Wu Tao Ko)

Savoury Taro Cake (Wu Tao Ko in Cantonese) was a breakfast snack that I remember being sold alongside Chee Cheong Fun (steamed rice noodle rolls) back in my hometown of Seremban in Malaysia. My parents would typically order a small share plate of it from the hawker stall at breakfast, and it was served steamed (not pan-fried like what you get at » Read More

How to Make Perfect Roti Canai Dough

A Wok Around Asia Recipe By Traders Hotel Kuala Lumpur When I got into this whole “food thing” back in the day, I had to learn how to make everything myself through trial and error, because hawkers in Malaysia were notoriously secretive about their craft. One of these recipes was for roti canai (roti prata if you’re Singaporean), and I’ve » Read More

How to Make Coconut Candy

A Deepavali Favourite Using Natural Plant Extract Coconut candy is one of my favourite memories of Deepavali (aka Diwali, though not in Malaysia), the Indian Festival of Lights. During this public holiday, our Indian friends would hold “open houses” where they served up a culinary extravaganza to feed the friends from all ethnic backgrounds » Read More

How to Make Penang Ais Tingkap (Window Sherbet)

A Wok Around Asia Recipe By Penang Home Cooking School Ais tingkap got its name from a bygone era when Indian vendors would sell the drink from a window (tingkap means “window” in Malay; ais is “ice” as in “iced drink”); it’s a refreshing drink made with fascinating ingredients that I’ve never before incorporated into any of my cooking (malva nuts » Read More

How to Make Easy Blue Pea Flower Ice Cream

I got into this “food thing” because of my determination to recreate the food of my Malaysian childhood, so it’s always a bit frustrating when my efforts are hampered by the non-availability of critical ingredients in Australia. For 20 years, one such ingredient was something called bunga telang, aka blue pea or blue butterfly flower, which gives a » Read More

How to Make South Indian Appam, Dosai and Mutton Curry

I had a bit of a culture shock when I first arrived in Australia and found the Indian food available in this country (and much of the West, as it turns out) to be very different to the Indian food I grew up eating in Malaysia. That was when I learned the difference between the North Indian curries found in Indian restaurants here, which are usually » Read More