Favourite Malaysian and Asian recipes with time-saving hacks
Every Ipohite has their favourite kai si hor fun stall. Mine is Canning Gardenβs 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…
Do you find yourself stuck with leftover bread that you don’t know what to do with? I know I do, especially the ends of bread loaves, which are hard and not so nice to eat. Inspired by Japanese chef Masa, I developed a simple recipe that uses leftover bread to create a delicious breakfast casserole…
Sang har meen brings back wonderful memories. Growing up, I would visit my relatives in Bukit Bintang whenever I came to Kuala Lumpur. The neighbourhood was a hotspot for sang har meen, a popular Chinese restaurant dish featuring giant river prawns atop a bed of crispy noodles swimming in a rich briny sauce. Yum!! The…
Growing up in Ipoh, I got to know claypot chicken rice at a very young age. I still remember where I ate it: a roadside stall in Hugh Low Street. The uncle and aunty would monitor multiple claypots on stoves like hawks, holding fans to control the flame and lifting the lids occasionally to check…
Too many K-dramas during COVID19 are triggering an overwhelming craving for Korean food, so I made kimchi fried rice a few days ago π What you need Rice You’ve probably heard that day old rice is best for fried rice. However, if you don’t have time to plan ahead, just use less water to boil…
Ooof, how I love loh mai fan or fried glutinous rice! Not to be confused with loh mai kai, although they share common ingredients, this traditional Chinese dish is stir-fried with sausage, dried shrimps, shitake mushroom, and flavoured with aromatics. In other words, an umami bomb! In case you’re wondering about the difference between loh…
Bittergourd, dried shrimp and fried beehoon? Sounds strange? Don’t knock it till you’ve tried it, though. When this dish appeared at a table in a Chinese restaurant in Kuching a few years ago, I was skeptical as well. Seeing the look on my face, my Kuching host merely smiled and told me that itβs a…
It’s been a surreal few weeks. Never in my wildest dreams did I think that I would experience a lockdown restricted movement order in my lifetime. What this means for many of us is a lot more cooking than usual. While I love cooking, breakfast is a bit of a challenge for me. Other than…
Angel hair pasta tossed in scallion oil, dark and light soya sauce, boiled broccoli and prawn gyoza. Super simple, super yummy, and quite healthy π What’s scallion oil, you ask? It’s the main star in cong yau meen or scallion oil noodles, which I first heard of when I watched The Wandering Earth, a Chinese…
