Favourite Malaysian and Asian recipes with time-saving hacks
If you haven’t noticed already, I am the queen of one-pot dishes, and one of the most appetizing OPDs in my repertoire is undoubtedly kung pao chicken. This chicken winner has secured its spot in our weekly menu rotation for one simple reason. Besides being super yummy, it’s incredibly easy to make. There are a…
Would you believe that braised yee mee is the most popular recipe on Cook with Ipohbunny? Yes, by a mile. I shouldn’t be too surprised, come to think of it. Braised yee mee checks all the boxes of home cooks seeking something simple, healthy yet tasty for their family: It’s a one-pot meal You have…
I’m a latecomer to the pleasures of beef noodles. Specifically, the beef SOUP noodle type. Somehow, I just never ate a version anywhere that was good enough to impress me – they were all too watery, like reconstituted Bovril, and were measly in their helpings. I still enjoyed beef noodles though, but only the dry…
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Folks, meet my Chinese-style three-ingredient stir-fried cabbage that delivers loads of umami courtesy of …. miso! I know, miso is not an ingredient commonly used in Chinese kitchens. But the moment I tasted the result, I was like, why didn’t I think of that earlier?? If you make Chinese stir fries regularly, you probably rely…
Ginger scallion chicken reminds me of dad ❤️ Unlike mum and I, dad has a milder palate. He would go for dishes like this whereas Mum and I would order fiery, spicy stuff like curry fish and kung pow chicken. In fact, I used to think that ginger scallion chicken was boring! Not anymore though….
Traditionalists might wanna look away: this unapologetic hack on biang biang noodles might make you weep! I’ve long heard about biang biang noodles, a Xian classic dish comprising thick, hand-pulled noodles tossed in a dangerously spicy chilli oil sauce. I first tried it at Chocha Foodstore and was blown away by how flavourful, delicious and…
When I feel under the weather, I automatically think of ABC soup, the comfort food of many a Malaysian Chinese household. More so during this COVID pandemic period, when we should keep our immune systems as strong as possible. While some turn to supplements, I am focusing on using nutritious, immune system boosting ingredients that…
Does this braised fish head with dried beancurd (fuchuk) look appetising or gruesome to you? 🙂 It definitely makes my mouth water. This dish is my father’s invention – well sort of. Years ago, while he was buying groceries at the local market, he saw a particularly fresh looking piece of fish head. Being a…
Who loves salted egg dishes? Salted egg chicken, salted egg prawns, salted egg crabs … drool! Savoury, sweet and creamy, it lends an instant moreish luxe to anything it’s added to. But I’ve not thought about cooking it with pumpkin until I watched Cooking Ah Pa’s Youtube video. It all started when I had a…
Shallot prawns. This wonderfully simple, yet astonishingly delicious recipe comes courtesy of Auntie Choong, matriarch of the family that lived across the road. The Choong family played a big part in my formative years. Dear Auntie Choong had ten children, out of whom I was close to a few, particularly her youngest son Mark. My…
Every Chinese family has their version of the classic soya sauce chicken, but when I saw a photo of Alfred Lam’s rendition, I immediately wanted his recipe. Look at that glistening honey-brown skin! I bet that got you drooling. Now, scroll down and check out this cross-section of the meat. . . . . ….
Next to kai si hor fun, wat tan hor must be the most popular noodle dish in Ipoh. I’ve never received so many responses to my Instastories until I posted a picture of the wat tan hor I made last Friday! A rich eggy sauce poured over wok-charred rice noodles loaded with vegetables and…
How do you prevent fried beehoon from sticking to the wok? Ask any cook and that is probably their no 1 pet peeve when cooking fried beehoon, a simple and most delicious dish. Washing the wok after frying, however, is a pain of epic proportions. I usually soak the wok in hot water to “lift”…
Every Ipohite has their favourite kai si hor fun stall. Mine is Canning Garden’s Little Katong, a relative newcomer compared to the old stalwarts in other parts of Ipoh. I prefer this version because the soup is rich and flavourful without being overly sweet. For the uninitiated, kai si hor fun stands for shredded chicken…
What could be so luxurious about chicken porridge? If you make them the way my Aunt Wong Kim Yeng does, then it is SUPER luxurious. In fact, better than any dim sum restaurant out there! I found out about her special porridge way back in 2006. I had just moved to Kuala Lumpur permanently to…
