MEDIA RELEASE 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 » Read More
MAFI Partners with Masters of Malaysian Cuisine to Promote Malaysian Ingredients to the World
March 15, 2021 by
How to Flip & Cook Roti Canai | Roti Bom | Murtabak & More (Part 2)
July 17, 2018 by
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 Lumpur covers all the popular roti styles available at your » Read More
How to Make Kuih Ketayap (Coconut-Filled Crepes)
March 21, 2018 by
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 Make Sambal for Prawn Noodle Soup (Har Meen) (Low-Carb)
December 17, 2017 by
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 - popular in » Read More
How to Make Low-Carb Malaysian Prawn Noodle Soup (Har Meen)
December 11, 2017 by
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 this recipe involves the use of konnyaku » Read More
Epping Christmas Markets – Friday 24 November 2017
November 23, 2017 by
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 Cambridge Streets in Epping. It's a short walk » Read More
How to Make Malaysian Popiah – 2017 Edition
November 7, 2017 by
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 Malaysian cooks in the world who can claim to know how to » Read More
How to Make Solok Lada (Malay Stuffed Chillies) – Nasi Kerabu Part 4 of 4
October 31, 2017 by
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 » Read More
How to Make Sweet Potato Onde-Onde and Black Sesame Paste Dessert
October 3, 2017 by
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 INGREDIENTS: 200g steamed & » Read More
How to Make Chilli Sauce for Dim Sums
September 16, 2017 by
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 ½ Tbsp salt Cooled, boiled water (if » Read More