Kuih Nekbat is a delicate rice flour cake soaked in sugar syrup that’s popular in the east coast of the Malaysian peninsula, especially in Terengganu and Kelantan. Masters of Malaysian Cuisine uber chef Rene Juefri, who’s listed as one of the most influential executive hotel chefs working in the Middle East today, is originally from…
This iteration of yam (taro) cake which I made during my Twitch Live Asian Kitchen broadcast did not start out being vegan, but it became so when I realised I did not have anywhere near enough dried shrimp for it. I did have some minced preserved radish, however (the stuff you use in Pad Thai,…
I’d be lying if I said I’d always wanted to learn how to make crispy yam bean (aka sengkuang aka jicama) fritters; they look vaguely familiar but I’m not even sure if I’ve ever eaten them. It so happened I had some yam bean dying a slow death in my pantry when I came…