How to Make Easy Blue Pea Flower Ice Cream

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 Fried Fish Balls or Seafood/Meat Balls

Fried Fish Balls or Seafood/Meat Balls Recipe INGREDIENTS: 500g fish fillets (eg. Basa) 250g chicken mince 1 onion, peeled and quartered 2-3 Tbsp tapioca flour 1 Tbsp Knorr chicken powder 1 tsp sugar ½ tsp white pepper Oil for deep-frying METHOD: Combine fish fillets, chicken mince and onion in a food processor. » Read More

How to Cook Crab Bee Hoon

Full disclosure - I’ve never had this in Singapore; in fact my only exposure to Crab Bee Hoon has been on TV courtesy of Anthony Bourdain. I Googled it and found a version that’s basically a glorified fish head vermicelli recipe. I’m confident that’s NOT the same dish that Mr. Bourdain ate in Geylang, so this is my take on it after further research » Read More

How to Make Cocktail Buns (Using a Thermocook)

Cocktail buns are soft rolls filled with coconut and can often be found at Chinese bun shops. This recipe takes advantage of my Thermocook's kneading and heating functions which allow  me to set exact temperatures to first make the water roux, then knead the dough and also mix and heat the filling for me. In the absence of a Thermocook or similar » Read More

30 Days, 30 Asian Ingredients – Periscope Series

I guess I’d always known that there’s something of a learning curve involved as far as the topic of Asian ingredients is concerned. This became starkly evident to me when I was working on my Truly Malaysian Street Food at Home cookbook, when my American editor struggled to keep up with half the stuff in my recipes. “What is thick caramel sauce » Read More