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 Cook Indonesian Ayam Bakar (Barbecue Chicken) – Asian BBQ Series
October 15, 2017 by
One feature of Indonesian cooking is that the chicken is commonly cooked in its marinade before it's grilled or fried. This is a brilliant way to prevent under-cooking your chicken on the barbecue, and it also allows you to prepare a day or two in advance and keep the cooked chicken refrigerated until needed. INGREDIENTS: 2 kg chicken » Read More
How To Cook Indonesian Ikan Bakar (Barbecue Fish) – Asian BBQ Series
October 15, 2017 by
While Barbecued or Grilled Fish is popular throughout Southeast Asia, the use of kecap manis (aka kicap manis in Malay) gives an Indonesian flavour to this recipe. This is more traditionally cooked with whole fish, where the marinade is not only basted on the fish, but also stuffed in its stomach cavity. If using fish fillets that are delicate in » Read More
How to Make Kerisik and Chicken Rendang
August 1, 2017 by
Much like cereal prawns, an overwhelming number of online searches for “kerisik” yield misinformed recipes (what I like to call Fake Food News) for this Malaysian rendang ingredient. For the last time, kerisik is not toasted desiccated coconut; it’s roasted creamed coconut, sometimes called “coconut butter”. Kerisik INGREDIENT: Block of » Read More