Loh Mai Kai (Cantonese for sticky rice with chicken) is traditionally steamed in rice bowl-sized moulds and eaten at breakfast; in this particular version, it’s steamed in a casserole dish. I’ve omitted the Chinese wax sausage since I don’t eat pork, but you’re more than welcome to use it; you just need to steam and dice it up and add it to the » Read More
How to Make Roti Canai – Let’s Do Coffee TV
May 25, 2016 by
Here are the recipes from my latest TV segment on Channel Ten's Let's Do Coffee - Toor Dhal recipe - INGREDIENTS: 250 g toor dhal, soaked and drained 1 L water 250 g potatoes, cut into chunks 1 1/4 tsp turmeric powder 2 1/2 small green chillies 1/8 cup tamarind extract 1 1/4 tsp asafoetida powder 1 1/4 tsp mustard » Read More
How to Make Chee Cheong Fun – Malaysia Kitchen S1E2 Recipe
November 4, 2015 by
In Episode 2 of Channel 7TWO’s Malaysia Kitchen, I join host Alvin Quah to make Chee Cheong Fun, a breakfast favourite in Malaysia. If you missed the original airing on 31 Oct, you can catch the episode here - https://au.tv.yahoo.com/plus7/malaysia-kitchen/-/watch/29939679/malaysia-kitchen-sat-31-oct-season-1-episode-2/ but only for the next 4 » Read More