Every time the topic of Penang’s most famous dish comes up, I get a whole host of conjectures about what makes a good CKT – charcoal fire, wok breath, indispensable ingredients like pork fat, pork crisps, Chinese sausage – the list goes on. Awhile back I posted a video of a chef IN Penang cooking…
Recipe for Maggi Ketam (Claypot Crab with Maggi Noodles) from Indra Tom Yam One trend I’ve noticed in my trips to Malaysia in recent years is the use of Maggi ie. instant noodles in some street food dishes. You might come across Maggi Goreng (ie. fried Maggi noodles) cooked Mee Goreng-style at some food courts,…
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…