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
June 5, 2018 by
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 Kuih Ketayap (Coconut-Filled Crepes)
March 21, 2018 by
Kuih Ketayap - A Wok Around Asia Recipe courtesy of Parkroyal Penang Resort Kuih Ketayap, also known as Kuih Dadar in my part of Malaysia, is a popular teatime snack which consists of pandan-infused crepes rolled with a coconut and palm sugar filling. It's an easy recipe to attempt, and the ingredients should be readily available at any » Read More
How to Make Colourful Onde-Onde
December 28, 2017 by
In this Live Asian Kitchen, I wanted to experiment with some new natural colouring products sent to me by My Blue Tea, namely Rosella and Matcha. Using those colours along with the company's flagship product, the Blue Butterfly (bunga telang) powder, I managed to get some lovely colourful effects in this batch of onde-onde (also known as klepon in » Read More
How to Make Vegan Pulut Panggang
November 22, 2017 by
This is a vegan version of a popular grilled sticky rice in banana leaf snack that I used to sell at numerous markets. The original version contained minced dried shrimp and belacan (shrimp paste) but in this broadcast, I substituted the dried shrimp with minced preserved radish (commonly used in Pad Thai), eliminated the belacan, and used mushroom » Read More
How to Make Sweet Potato Onde-Onde and Black Sesame Paste Dessert
October 3, 2017 by
Fair warning - the audio in this Live Asian Kitchen is badly out of sync. I only realised because I had to force myself to watch the replay so I could remember the ingredient amounts for these recipes (fun fact - I have a general phobia about watching myself on camera). Sweet Potato Onde-Onde INGREDIENTS: 200g steamed & » Read More
How to Make Chilli Sauce for Dim Sums
September 16, 2017 by
This post relates to my broadcast that covered 2 dishes - chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha. Chilli Sauce for Dumplings (1 hr 16 mins into video) INGREDIENTS: 2 cups large chillies 5 cloves garlic 1 Tbsp white vinegar 1 Tbsp sugar ½ Tbsp salt Cooled, boiled water (if » Read More
How to Make Mah Chee aka Chi Pa
August 8, 2017 by
I knew this Malaysian childhood snack as Mah Chee, though it’s entirely possible I had the name wrong my whole life; such is the lot of an entire generation of fluent but illiterate Chinese speakers who grew up in Malaysia. The cookbook from which this recipe was extracted (Agnes Chang’s Hawkers’ Delights) calls it “Chi Pa”. Chi Pa (Steamed » Read More
How to Make Mushroom Risotto (Using an Optimum Thermocook)
July 27, 2017 by
This recipe is from my Optimum Thermocook cooking demo livestream on the Froothie Facebook and YouTube pages on 24 July 2017 - Mushroom Risotto Ingredients - 300g arborio rice 5 cloves garlic, peeled 1 brown onion, peeled and quartered 60g parmesan cheese, cut into 3cm pieces 2 Tbsp white wine 50g butter 1 Tbsp » Read More
How to Make Rice Noodles (for Vietnamese Banh Cuon)
July 5, 2017 by
I didn't set out to make Vietnamese Banh Cuon but I was hoping to test out different rice noodle recipes in this broadcast to see how they turned out texturally with different ratios of tapioca flour to rice flour in the batter. As it turned out, the one for Banh Cuon was my favourite, hence the title of this post. A third recipe called for a » Read More