Easy Malaysian home cooking with air fryer and stovetop recipes, and smart shortcuts
My best – and most innovative – recipes usually start from my dislike of food wastage, and this Airfryer Tuna Potato Pie with Crispy Potato Skin Crumble is a perfect example. Why You’ll Love This Recipe A delicious way to use up leftover boiled potatoes. Gives potato skins a second life instead of throwing them…
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I learned to make sardine puffs using frozen roti during MCO. You know, when every other human was inventing all sorts of wild things with Kawan Food roti …. (their share price must have gone through the roof. Should have bought their stock, aiya!) To my surprise, I discovered that frozen roti is a really…
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Steamed sambal stingray is my home-style riff on the ever-popular grilled Portuguese stingray, the one dish I order without fail whenever I see it on the menu. But lately, seafood prices have soared, and that was when I decided to take a closer look at the wet market. One morning at Lip Sin Market, there…
If you’re looking for a dinner that’s fast, flavourful, and utterly addictive, this sizzling sauce salmon might just become your new favorite. Inspired by the London culinary academy School of Wok (I’ve simplified the recipe further for lazy cooks like myself ahem), this recipe combines lightly fried salmon cubes with a simple yet aromatic sauce…
Ah, shrimp toast brings back fond memories of my childhood. Growing up, I spent a lot of time poring over mum’s mountains of recipe books. One day, in a thick hardcover tome that was filled with mouthwatering illustrations – either Puriselera or Malaysian Cooking something – I came across this Hong Kong dim sum specialty…
My first encounter with pâtĂ© was thanks to the late Dr Frank Dourado, a popular general practitioner in Ipoh. Many years ago, my father went to his clinic on Brewster Road for consultation. Both gardening geeks, the two men got along like a house on fire, though their backgrounds were very different. Their friendship extended…
Dear roasted red pepper sauce, where have you been, all of my life? I’m scrambling for words to describe its awesomeness. To give you an idea, after taking one bite of this dish, hubby’s first comment was, “This one can serve to guests”. To give credit where it’s due, I actually got the idea from…
Thank you Periuk for featuring my dad’s braised fuchuk fish head recipe. 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,…
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…
I’ve known Danny Boh, the contributor of this otak-otak recipe, for a long time. Nearly 20 years in fact. We go way back to the days when I joined Dell Penang as a fresh graduate and Danny was a sales manager in another department. Sure we said hello once in a while. But life…
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…
First of all, thank you so much, Chef Francis Cheah, for being the first guest contributor of Cook with Ipohbunny. He shares with us his recipe for creamy pepper prawns, which I’m sure all of you will love for its simple preparation and gorgeous flavours 🙂 I’ve been a fan of Chef Francis for a…
Every Chinese family has its own style of preparing steamed fish. This recipe is simple but has a special technique that my dad came up with himself. His “secret” is so simple that when I tell you, you’ll probably go, “What? That’s it?” Pre-fry the aromatics (sliced ginger and chopped garlic) before adding them to…
