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 Cook Wonton Noodles – Malaysia Kitchen S1E1 Recipe
November 3, 2015 by
Ever since the new cooking show, Malaysia Kitchen, started airing on Channel 7TWO (I’m in 5 of the 10 episodes), I’ve been getting requests for the recipes used in my segments. While they’ve previously been shared in various forms on my website, I figure this is a good excuse to republish them in the context of the show. In case you missed it, » Read More
How to Make Mashed Banana Fritters
October 29, 2015 by
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
The Beginner’s Malaysian Pantry
October 27, 2015 by
Learning to cook Malaysian can be somewhat like trying to learn a new language, especially where ingredients are concerned. Many ‘Malaysian’ recipes published by prominent chefs based outside of Malaysia call for an incredibly long list of ingredients for each dish. This can be intimidating for someone just starting out or trying to recreate the » Read More
How to Make Thai Sakoo Sai Moo
October 22, 2015 by
Sakoo Sai Moo a.k.a. Savoury Tapioca Balls Sakoo Sai Moo is a snack traditionally served on special occasions to the Thai monarch. This was one of three royal Thai dishes I had the privilege to learn during my stay at Shangri-La Chiang Mai. INGREDIENTS: 200 g Small sago 100 g Fresh coconut milk 100 g Water Filling - 300 g Meat, » Read More
How to Cook Burmese Mohinga
October 7, 2015 by
Technical difficulties have been the bane of my existence since I started Livestreaming my cooking 3 years ago (I was one of the global pioneers of using Hangouts-on-Air for food broadcasts, btw). Anyhow, after a prolonged absence due largely to internet-related issues, I did my first broadcast in 7 months yesterday, on what is arguably Burma’s » Read More
How to Cook Ayam Goreng
October 7, 2015 by
Ayam Goreng aka Malay Fried Chicken A popular item on my old restaurant menu, this recipe has a couple of tricks to overcome potential barriers to preparing fried chicken at home. Making sure the meat is simmered and just cooked through before flash-frying prevents overcooking the outside. This also means you can use a large heavy-based wok or » Read More
How to Make Thai Khao Kriab Pak Moh
October 2, 2015 by
Thai Khao Kriab Pak Moh aka Steamed Rice Skin Dumplings An elegant Thai royal delicacy made with rice flour batter and a chicken and prawn filling, Khao Kriab Pak Moh , taught by Chef Wassana at Shangri-La Chiang Mai. The folds in the dumpling are created by deftly lifting the steamed batter with a spatula and swirling it over the » Read More
How to Make Chee Cheong Fun
October 2, 2015 by
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
How to Cook Wantan Mee with Chicken Char Siew and Sui Gow
October 1, 2015 by
A typical Malaysian breakfast dish, stir-fried noodles are coated in a sticky sauce and served with steamed greens, a side of wontons (Wantans) and barbecued pork or chicken (Char Siew). Wantan Mee aka Wonton Noodles Ingredients: 500 g fresh, thin wonton noodles 2 bunches flowering Choy Sum, cut into 5 cm lengths For Wonton Mee » Read More