MAFI Partners with Masters of Malaysian Cuisine to Promote Malaysian Ingredients to the World
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MAFI Partners with Masters of Malaysian Cuisine to Promote Malaysian Ingredients to the World

MEDIA RELEASEĀ  15 March 2021 MAFI Partners with Masters of Malaysian Cuisine to Promote Malaysian Ingredients to the World The Ministry of Agriculture and Food Industries of Malaysia (MAFI) will partner with the Masters of Malaysian Cuisine group to promote Malaysian ingredients through a series of global live cooking demonstrations and food tasting sessions. These…

How to Flip & Cook Roti Canai | Roti Bom | Murtabak & More (Part 2)
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How to Flip & Cook Roti Canai | Roti Bom | Murtabak & More (Part 2)

A Wok Around Asia Roti Canai Masterclass by Traders Hotel Kuala Lumpur This is part 2 of a two-part series on how to make roti canai; part 1 (click here) covered how to make the dough, and this part shows you how to flip, fill and fold the roti. Chef Chandra of Traders Hotel Kuala…

How to Make Kuih Ketayap (Coconut-Filled Crepes)
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How to Make Kuih Ketayap (Coconut-Filled Crepes)

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…

How to Make Sambal for Prawn Noodle Soup (Har Meen) (Low-Carb)
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How to Make Sambal for Prawn Noodle Soup (Har Meen) (Low-Carb)

  If you’ve followed my Live Asian Kitchen broadcasts for any length of time, you would know that the term sambal belacan” (shrimp paste sambal) covers a number of different chilli dips – there’s raw sambal belacan which consists of pounding chillies with toasted shrimp paste, some seasoning plus a dash of fresh lime juice…

How to Make Low-Carb Malaysian Prawn Noodle Soup (Har Meen)
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How to Make Low-Carb Malaysian Prawn Noodle Soup (Har Meen)

  This dish is known by different names depending on which part of Malaysia you grew up in; I know it as har meen (literally prawn noodles), and being pork-averse, I make mine with a combination of prawn and chicken stock, and top it with chicken in lieu of pork. The low-carb version covered in…

Epping Christmas Markets – Friday 24 November 2017
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Epping Christmas Markets – Friday 24 November 2017

It’s that time of the year again – I’ve been attending the Epping Christmas Markets every year since its inception (and back when it was a monthly twilight market on Friday evenings). The market is on again this Friday 24th November 2017 at Our Lady Help of Christians School at the corner of Oxford and…

How to Make Malaysian Popiah – 2017 Edition
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How to Make Malaysian Popiah – 2017 Edition

I remember the time I was invited to Singapore to film a series of cooking videos for an online media company. I was quite happy with the results but for the fact that they described me on their portal as a “food blogger”. Anybody can blog, but I’d bet my bottom dollar there aren’t many…

How to Make Solok Lada (Malay Stuffed Chillies) – Nasi Kerabu Part 4 of 4
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How to Make Solok Lada (Malay Stuffed Chillies) – Nasi Kerabu Part 4 of 4

  This has to be my favourite among the many accompaniments that make up a Nasi Kerabu – chillies stuffed with a mix of fish paste and coconut, then simmered in coconut milk.     Solok Lada (Stuffed Chillies) INGREDIENTS: 300g large red chillies, slit on one side vertically and deseeded 500g basa fillets 1…

How to Make Sweet Potato Onde-Onde and Black Sesame Paste Dessert
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How to Make Sweet Potato Onde-Onde and Black Sesame Paste Dessert

Fair warning – the audio in this Live Asian Kitchen is badly out of sync. I only realised because I had to force myself to watch the replay so I could remember the ingredient amounts for these recipes (fun fact – I have a general phobia about watching myself on camera).   Sweet Potato Onde-Onde…

How to Make Chilli Sauce for Dim Sums
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How to Make Chilli Sauce for Dim Sums

This post relates to my broadcast that covered 2 dishes – chilli crab, and the chilli sauce typically served at Chinese restaurants for Yum Cha. Chilli Sauce for Dumplings (1 hr 16 mins into video) INGREDIENTS: 2 cups large chillies 5 cloves garlic 1 Tbsp white vinegar 1 Tbsp sugar Ā½ Tbsp salt Cooled, boiled…