Making Dosai at Home with a Thermomix: My Tips and Tricks
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Making Dosai at Home with a Thermomix: My Tips and Tricks

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…

How to Make Mango Sticky Rice with Coconut Water
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How to Make Mango Sticky Rice with Coconut Water

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…

How to Make Easy Taufu Fah (Sweet Tofu Pudding)
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How to Make Easy Taufu Fah (Sweet Tofu Pudding)

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…

How To Cook Vegan Kolo Mee (Sarawak Noodles)
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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…

How To Cook Vegan Hainanese Chicken Rice Balls
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How To Cook Vegan Hainanese Chicken Rice Balls

If I had to pick one dish from all the ones I made in Street Food Journeys: Malaysia Plant-Based Edition(ie.Series 3), this would be it – the Vegan Hainanese “Chicken” Rice Balls. It looks and tastes virtually identical to the non-vegan version except for the texture of the king oyster mushroom stems, and it’s a…

How To Cook Vegan Penang Char Koay Teow
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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…

How To Make Lempeng Pisang (Malay-Style Banana Pancake) by Chef Ismail Ahmad
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How To Make Lempeng Pisang (Malay-Style Banana Pancake) by Chef Ismail Ahmad

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…

How To Make Cucur Topi Kelantan By Chef Rene Juefri
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How To Make Cucur Topi Kelantan By Chef Rene Juefri

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…

How To Make Kuih Dangai (Sticky Rice Flour & Coconut Cakes)
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How To Make Kuih Dangai (Sticky Rice Flour & Coconut Cakes)

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…