How to Make Singapore Chwee Kueh (Thermomix)

Last Wednesday, my associate Zona and I launched a new weekly Live Broadcast cooking series on Asian Thermomix recipes. This was the first one off the ranks - Singapore Chwee Kueh. As you can see from the video, my chwee kuehs were a bit less smooth and springy as I would have liked, so I’ve tweaked the recipe here for better results » Read More

Soya Sauces (30 Days 30 Asian Ingredients Series Day 1)

I thought I might start with an ingredient that almost everyone is familiar with, but which is nonetheless somewhat confusing. There are 3 broad types of soya (aka soy) sauce - sweet soya sauce salty soya sauce - for this exercise I’ll call it “regular soya sauce” thick soya sauce aka caramel sauce Growing up in » Read More

How to Prepare Tamarind Paste

A quick video to show you how I extract tamarind paste from a block. Tamarind is used quite extensively in Malaysian and Southeast Asian cooking, so this is something that's handy to make in batches and freeze. Fun facts about tamarind - 1) Tamarind is a sour fruit, the pulp of which is used in a lot of Southeast Asian recipes. 2) You can find » Read More

How to Make Garlic Chilli Sauce (Thermomix)

If you don’t own a Thermomix, you can quite easily make this in a regular blender - it takes longer and may require more stopping and stirring/scraping but that’s about it. If this were all the Thermomix is capable of, it’d be a pretty expensive blender, but of course, it can do quite a few other things as well. I will be sharing more recipes » Read More

How to Make Bubur Cha Cha

Bubur Cha Cha a.k.a. Sweet Potato and Taro Cubes in Coconut Sauce This is one of the street food dishes my stepmom used to make on a regular basis at home because it is so quick and delicious. I like using frozen taro, found in Asian supermarkets, for convenience. They’re already peeled, available year-round and generally work out cheaper than » Read More

How to Make Kaya Toast

Growing up in Seremban I used to get Kaya toast from a stall above my local wet market. The vendor used large, very light and fluffy bread, cut into thick slices. The slices were then grilled over charcoal before being smeared with a generous amount of Kaya and sandwiched with thick chunks of butter. It wasn’t until I visited Singapore as an adult » Read More

How to Make Chee Cheong Fun – Malaysia Kitchen S1E2 Recipe

In Episode 2 of Channel 7TWO’s Malaysia Kitchen, I join host Alvin Quah to make Chee Cheong Fun, a breakfast favourite in Malaysia. If you missed the original airing on 31 Oct, you can catch the episode here - https://au.tv.yahoo.com/plus7/malaysia-kitchen/-/watch/29939679/malaysia-kitchen-sat-31-oct-season-1-episode-2/ but only for the next 4 » Read More

How to Make Mashed Banana Fritters

This is variously called Cekodok, Kuih Kodok or Jemput-Jemput Pisang in Malaysia. I added this snack to my market-stall menu to use up some overripe bananas, it proved so popular I kept it on for a long time. There are many different varieties of bananas in Malaysia and the kind traditionally used for this recipe are sweeter than what is readily » Read More

How to Make Woon Chai Koh

Woon Chai Koh a.k.a Steamed Rice Cake When literally translated this favourite from my childhood means “Little Bowl Cake”. The dish is very similar to the more popularly-known Chwee Kueh, but uses a larger mould and has an extra dark sauce topping that goes with it. Many years ago, without knowing how to make Woon Chai Koh, I improvised on the » Read More

How to Make Chee Cheong Fun

Awhile back, I ran a Google+ hangout and cooked this dish - the response was instant and many said they had no idea how easy the rolls are to make at home. That, combined with the simple pantry ingredients in the recipe, means overseas Malaysians can now satisfy their cravings for Chee Cheong Fun in a matter of minutes. I never knew about the » Read More