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Cook with Ipohbunny

Cook with Ipohbunny

Stories and recipes from a Malaysian home kitchen

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Scallion Oil Chicken

Posted on March 18, 2020June 21, 2021 By Alexandra Wong 1 Comment on Scallion Oil Chicken
Scallion Oil Chicken

Who doesn’t love pak cham kai? You know, the poached chicken used in Hainanese chicken rice. Gently cooked in water that’s been flavoured with aromatics, the meat turns out mouth meltingly tender while retaining its moist juiciness. Even fried chicken cannot compare. But I’ve never thought about making it. Looking at videos of making Hainanese…

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Chinese, Poultry, Side dish

Breakfast pizza toast

Posted on March 18, 2020June 21, 2021 By Alexandra Wong 4 Comments on Breakfast pizza toast
Breakfast pizza toast

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…

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Breakfast & Brunch, Eggs, One-pot meal, Western

Cooking at Sarang

Posted on March 7, 2020April 6, 2020 By Alexandra Wong 2 Comments on Cooking at Sarang
Cooking at Sarang

In a moment of insanity, I enrolled in a cooking class. And passed with flying colours, at least according to Kak Linda, head chef and cooking tutor at Sarang Cookery 🙂 It all started when hubs and I went to Sarang, a Nyonya restaurant in Pudu, Kuala Lumpur, for dinner. The food was outstandingly authentic….

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Stories

Scallion Oil Noodles

Posted on February 7, 2020June 21, 2021 By Alexandra Wong 2 Comments on Scallion Oil Noodles
Scallion Oil Noodles

Angel hair pasta tossed in scallion oil, dark and light soya sauce, boiled broccoli and prawn gyoza. Super simple, super yummy, and quite healthy 😊 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…

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Chinese, Noodles & Pasta, One-pot meal

Not-your-ordinary Pear Salad

Posted on February 7, 2020April 29, 2021 By Alexandra Wong No Comments on Not-your-ordinary Pear Salad
Not-your-ordinary Pear Salad

Pears are not something that i eat OR buy on a regular basis, but then my husband brought one home from a business trip (sometimes, the hotel where he stays delivers a plate of fruits to his room). I popped it into the fridge and completely forgot about it until one day, I opened the…

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Vegetables, Vegetarian

Building your own website

Posted on January 11, 2020April 6, 2020 By Alexandra Wong 3 Comments on Building your own website
Building your own website

So this is going to be a story about website building. Well, there’s a reason I used the slug “Stories” to cover all kinds of stories, cooking or not cooking related 🙂 I faced a dilemma before I built the website. Do I hire someone to do it, or do it myself?  After consulting a…

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Stories

Stewed potato chicken

Posted on January 10, 2020June 21, 2021 By Alexandra Wong No Comments on Stewed potato chicken
Stewed potato chicken

Stewed potato, chicken and carrots in a gravy made from oyster sauce, soya sauce and one unexpected ingredient. So wholesome. A far cry from the early days of my cooking adventures, when I was all about “sexy” dishes like fried chicken, brownies and carbonara. Some say my age is showing. As I get older, I…

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Chinese, Malaysian, Poultry, Side dish

Salted egg bittergourd

Posted on January 10, 2020June 21, 2021 By Alexandra Wong No Comments on Salted egg bittergourd
Salted egg bittergourd

This isn’t the first time I’m making restaurant-style stir fried bittergourd with salted egg yolk, but this is the first time I am 100% satisfied with the results. In the past: Not enough sauce. Sauce too thick and crumbly (not saucy enough). Sauce too liquidy (too saucy). Bittergourd too gloopy. This time, I employed a…

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Chinese, Recipes, Side dish, Vegetables, Vegetarian

A whatsapp chat

Posted on January 9, 2020January 10, 2020 By Alexandra Wong No Comments on A whatsapp chat
A whatsapp chat

I couldn’t believe my eyes when my mum sent me this photo via whatsapp. What shocked me was not the fact that she *knows* how to send a photo. She learned that some time back. What made my jaw drop was the fact that she sent me a picture of her COOKING. She cooked lunch….

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Stories

Mortar and pestle

Posted on January 9, 2020October 15, 2020 By Alexandra Wong 1 Comment on Mortar and pestle
Mortar and pestle

Mortar and pestle: a primitive kitchen tool. You place ingredients in a stone or ceramic bowl and pound them with a small club. When Mum gave me a mini-sized mortar and pestle set as a house-warming gift a few years ago, I groaned silently. I knew how to use one. Since young, Mum mwould make…

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Stories

How I got cooking

Posted on January 8, 2020June 21, 2021 By Alexandra Wong 3 Comments on How I got cooking
How I got cooking

 

To say food is a big part of my family is a huge understatement.

Ah Ma, my maternal grandma, can give any Nyonya restaurant a run for their money. Another aunt’s wantan mee stall is legendary in her neighbourhood, even a decade after her retirement. Closer to home, my Hakka dad is an ace at hearty Hakka dishes. And my mum is so good I wish she had her own cooking show – eat something once and she can replicate it in the kitchen.

But in every family, there is always one black sheep. Clearly, I did not inherit the cooking DNA: for most of my life, I couldn’t even properly fry a sunny side up egg.

What I did inherit, though, was the family love of eating. When I studied at Universiti Sains Malaysia in Penang, I ate my way through nasi kandar, char kuay teow and cendol. None of my friends were surprised that, when I started out as a writer, I wrote about food (and still do, on occasion). Resigned to the fact that food would always be a spectator sport, I once even wrote a self-mocking article titled Me, cook? Never!

Then in 2015 fate took a twist.

At the same time I bought my own apartment in KL, a major client went through a business restructuring exercise and stopped giving me regular work. With the sudden deficit, I began worrying if I would have enough income to pay off my monthly instalments. In my panic-stricken scramble for solutions, a passing comment by a homemaker friend struck a chord: Cooking at home saves you a ton of money.

By chance, that night, I stumbled upon a youtube video of Gordon Ramsay’s MasterChef Junior. Watching the kids whip up haute cuisine in record time, I was mortified. Even a 10-year-old could do better than me! It was also very entertaining. I finished the entire season in two days and progressed to other cooking shows, in the process discovering that there is a host of Internet celebrity chefs who offer cooking tutorials: Laura in the Kitchen for simple-to-follow Western cooking, VahChef for demystified Indian cuisine, Alex French Guy Cooking for creative fusion … I could go on and on.

Before anyone could say “Hey what’s cooking?”, my kitchen experiments had become a full-blown love affair. I discovered that, with a little creativity, you can give leftovers a second lease of life (stale bread + ham + egg + cheese = breakfast casserole, anyone?).

I particularly enjoyed “rescuing” about-to-expire food (crush stale digestive biscuits for fruit crumble?). By the sixth month of intense cooking, I was doing more cooking than writing on some days (please don’t tell my clients), and subjecting friends to my cooking experiments every week.

There was just one last thing. I had yet to cook a meal that would please my parents. I wanted them to know that they’ve inspired me to cook but at the same time I also wanted them to know that I have worked hard to create my own cooking style. The challenge was, Dad doesn’t like spicy food (a problem because most of the cooking I do involves chilli) and both prefer Chinese food, which I struggle with.

In my last trip home, I took the plunge. I decided that a fusion dish was the answer since it utilised Western cooking methods (which is my strong point for now) and had Asian flavours (which are acceptable to their palates).

I went for baked chicken. Nothing fussy, just rub the chicken with salt and pepper, brown it in the pan, then add Chinese rice wine to deglaze the drippings – clean simple pan-Asian flavours. Not to mention easy to pull off – just pop the lot into the oven with garlic and onions. Also, I didn’t want to go out of my way to buy something I’ll only use once in my life. A trait I inherited from my mum, incidentally.

On D-day, I set to work. As I prepped my ingredients, my parents walked past without making any comment; it was as if they knew the reason for my mission.

Forty minutes later, dinner was ready. My confidence began to swell as I took the baking dish out of the oven. The chicken smelled good.

Mum stopped at the table and peered over my shoulders. “Why you only use two upper chicken thighs? Enough for three people, meh?”

I stiffened, then said truthfully, “Scared you all won’t like it.”

Mum’s lips twitched. “If don’t like, then we go out and eat lor.”

I knew she was just teasing me, but my heart skipped a beat.

And then it was time for the litmus test. Dad ate first. I watched as he chewed thoughtfully.

“How?” I demanded.

“Good flavour. Chicken a bit too soft, but it could be the type of chicken you bought. I give you 80 marks.”

Phew! But then, Dad was always generous with praise when it came to his only daughter. Mum, on the other hand …

“Please don’t be too hard on me, ya?” I pleaded half-jokingly as Mum scooped up a piece of chicken.

“Not nice also have to swallow, right?” she said wryly.

I watched with bated breath as mum ate without any expression.

“Hmm, not enough gravy.”

I nearly dropped my fork in shock. Did I hear correctly? To all of you who are unfamiliar with the Asian we-never-compliment-our-children-directly school of thought, “not enough gravy” means “I like it enough to want more gravy” which is like a freaking back-handed compliment, OK?

Her next remark pulled the rug out from under my feet. “I give you 90 marks!”

I gasped – 90 marks from my mum, the hardest taskmaster I know? The person who, after commending me for coming second in class, would gruffly say, “Good work. Next term, try for No.1”? Someone whose approval means the world to me even at this ripe old age?
Wow.

I felt 10 years old again, except that this time the praise was unconditional, wholehearted and full-on. Suddenly, I understood what it means when people say that hard-earned victories are the sweetest.

I know I will continue to improve and learn and be a better cook. But if anybody were to ask me what’s the most satisfactory meal I’ve ever cooked, that first-ever baked chicken I made for Mum and Dad will be hard to beat.

This is an abridged version of a story originally published under the column Navel Gazer, The Star

Stories

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Who’s Ipohbunny, lah?

Welcome!

I’m Alexandra Wong, a self-taught Malaysian home cook on a mission to simplify and healthify recipes using affordable quality ingredients. I am a writer by profession, mostly known for my feelgood stories about people, travel and food.

ipohbunny

Mee goreng on a banana leaf  😍😍😍 After Mee goreng on a banana leaf  😍😍😍

After a big feast at lunch with friends, Mum and I decided to take it easy for dinner and share a mee goreng from a stall in our neighbourhood.

Wahhh, I can see why this stall has become mum's favourite.

Generous in portion and sauce, which is more savoury (I like!) than sweet, and cukup wok hei. I must have walloped 2/3 of the portion and left only a bit for Mum #baddaughter 

Nice chap too. Do support if you are in the neighbourhood :) Located along a stretch of food stalls on the busiest street in Tmn Merdeka, the gerai also has mee rebus and pasembor. 😊

📍Mee Goreng Penang Classic Maimoon
Jalan Labrooy
Taman Merdeka
5.30-10.30pm daily ("kecuali kalau saya ada hal")
RM6 per serving

#supportlocalbusinesses #Ipohhiddengem
#meegoreng #meegorengmamak #friednoodles #Malaysiablogger #Malaysianfoodblogger #eatwithipohbunny #Ipohfood #Ipohfoodie #Ipoh #Ipohawesomecity #Muslimfriendly #jommakan #Malaysianstreetfood #hawkerfood #Malaysianhawkerfood #foodreels #igreels
Look at that beauty of a sourdough loaf! Came acr Look at that beauty of a sourdough loaf!

Came across @danishbydanishbakery in some food channels so I dragged hubs to check it out last weekend.

Lucky me! Seconds after walking out of the bakery, I bumped into Erik, the father of the baker. Seconds later, as we were driving off, the baker-son turned up! Snap!

Danish's version is authentic, proper European style sourdough, meaning it's more dense and tangy than the localised/Malaysianised version of sourdough. Some people prefer the latter, but hubby and I are hardcore, so the more sour and denser the better 😎

Honestly, it was easier to find European style sourdough in KL so hubs and I have been missing it, until we found The Baking Garage, except that's all the way in Tjg Bungah. Then news of a new Danish bakery in Georgetown surfaced.... Hurrah!!

Generously coated with seeds and grains on the outside, the bread is good enough on its own. I had just made gochujang-miso butter, inspired by another channel I started following recently, @thomas_straker

The little bakery is very new and only has a few other pastries so far, but they all look Yumcious. Next time.

#sourdough #Europeansoursough #Penangbakery #Penangbakeries #Georgetown #malaysiablogger #Penangfood #bread #bakery #smallbusinesses #eatwithipohbunny #Danishbakery #healthybread
A chronological carousel of my journey as a writer A chronological carousel of my journey as a writer, just because 😀

1 - 2008. As a freelancer, I was super lucky to be selected to represent The Star on an 8 day trip around Noosa & Gold Coast. Feasted like royalty!
2 - @francischeah00 Remember this?? I wrote about your fusion Western stall and playfully called you the fierce headmaster haha! The story appeared in The Star.
3 - Interviewing Nelson Kwok founder of the Nelson's corn franchise. This came out as part of a series of interviews with entrepreneurs for MBA Postgraduate.
4 - Writing for Going Places. Travelled to Slim River to spend half a day with the founder of Roti Babu Mokhtar, a bakery institute in SR.
5 - for Scoot magazine. With one of the most talented chefs I've ever met, Sam Lau of @Artisanhandmadebread It was so educational shadowing him at the market, and later observing him at work in the kitchen
6 - Spent a fun day with Clarissa Chong, one of the sunnniest people I've ever met, of healthy food producer @cottage_farm for The Star
7- Catching up with Mr Sambad whom I've covered for Fireflyz and The Star. He is as sweet as his Apam Balik 😍
8 - In 2019 with @anisnabilah . I still remember her memorable words, which I included in the Going Places article, “Our ancestors have been using pandan for centuries and all of a sudden, Nigella Lawson says pandan is the next it ingredient, only then we are raving about it! Why are we waiting for other people to popularise our food? Malaysians like to say our food is the greatest but we don’t support our industry with action. We are willing to pay through our noses for Western food, yet we don’t want to spend more for a local dish that has undergone hours of labour and utilizes scores of ingredients to prepare.”
I'll probably get into trouble for saying this. My I'll probably get into trouble for saying this. My favourite kai si hor fun (chicken hor fun) stall is not in Ipoh, but at @queensbaymall 's food court upstairs.

I know, I'll get a lot of flak for this, but hear me out.

I'm an objective person and my reviews are not influenced by popular public opinion. I would not say a place has the best this or that just because it got a million awards, or a hundred blogs say so.

The only benchmark I use is my own tongue. And my mum's.

Now it was my hubby who first told me about the Souper Chef stall in Qbay. He told me the kai si hor fun was very good, which I Ipohmali girl listened with disbelief. How can..?

But one day, I felt like a kshf fix and tried it out. Omg. The soup was so rich.. So robust with flavour and BODY, like it'd been boiled with a hundred chicken's bones and collagen and shells from a thousand prawns. Okok you get my point.

Anyway, the staff told me that the founder is from Ipoh. I suspect he has tweaked it slightly to suit Penang palates, because its more intense and richer than the Ipoh version, which I've always found too mild.

So where my mum's tongue come in? 😂 She is probably the fussiest eater I know, partly because she's such an excellent cook herself. So I actually bungkus two packets and took then all the way to Ipoh,just to see their reaction.

They were gobsmacked. Both Mum and Dad agreed the soup was very good (hoe kau mei), the chicken too was exceptionally moist and the noodles tender and silky. Yes. Better than the ones we've had in Ipoh. But taste is personal, so I'll let you be the judge of that. 

In the meantime, let you see the photos for yourself :)

Psst the chicken rice is also very good. Their version is a bit different, it's oil rice generously flavoured with garlic. 

#kaisihorfun #chickenhorfun #Queensbay #foodcourt #chickennoodles #eatwithipohbunny #porkfree #Malaysianfood #Penanghiddengem #horfun #malaysianstreetfood #malaysiablogger
Look at this thing of beauty. Wat tan hor, char ho Look at this thing of beauty. Wat tan hor, char hor fun, sar hor fun ....it all refers to silky egg flat rice noodles.

It is not hard to make at all, but it does involve a few components. Personally, I prepare some of them ahead of time so I don't feel so pressured and rushed when I'm assembling everything before serving it up for dinner.

1. There are three stages to the whole process which I practise: i) prepare gravy ii) fry noodles iii) finish off gravy with vegetables, cornstarch and egg. Then assemble everything.
2. There are two components to the dish: the base gravy, and the noodles. I make the gravy ahead of time because if you're inexperienced, you might need to adjust the taste until it's just right. In fact you can bottle the gravy up and freeze it for future use. (PRO TIP: Make the gravy just a little bit salty because when it is eventually absorbed by the noodles, the salty balance will be just right - thank you Martin!) 
3. To make things even easier, I always prepare chicken stock ahead of time. Every weekend, I buy 3-4 chicken carcasses from a Halal chicken stall in the new Lip Sin market (their carcasses are cleaned well, and compared to other vendors, relatively free from yucky skin and fatty attachments). Then I'd boil them up to make 2-3 bottles of stock which I can use for all types of dishes throughout the week.
4. Instead of traditional prawns, chicken and pork, my version uses fish cutlets as the protein. I ate this in KL and loved it so much!

Here's the whole recipe.
1. Prepare base gravy. In a pot, heat up oil and add in aromatics: chopped whites of spring onions, garlic and a few slices of ginger. Fry until fragrant, then add oyster sauce, light soy sauce and dark soy sauce (2:1:1/2 ratio - I find ratios more helpful than actually quantity)
2. Cook for a minute or too, then add chicken stock. Boil for 10 minutes at least to develop the flavours. Set aside.

(continue in comments)

#kuayteow #wattanhor #charhorfun #ricenoodles #Malaysiancooking #Malaysianrecipes #cookwithipohbunny #Malaysianhomecook #foodstagram #Malaysianfoodie #cookathome #homecooking #homecook #glutenfreerecipes #
Lately, I keep making these Dutch baby pancakes. T Lately, I keep making these Dutch baby pancakes. They are freaking delicious and soo easy to make. Just mix egg, flour and milk together into a batter, then pour it over hot butter in a cast iron skillet and bake it in a preheated oven for 15-20 minutes.

The sky is the limit when it comes to the toppings. So far, I’ve tried pairing them with cheese, creamy mushrooms, rocket, egg. You can also add berries and cream and turn it into a dessert. Honestly, these are the most unscrew-up-able pancakes you can ever make!

Full recipe:
https://www.cookwithipohbunny.com/recipe-dutch-baby-pancakes/

#Dutchbabypancake #Dutchbabypancakes #pancakesforbreakfast #pancakes #easyrecipes #unscrewupable #cookwithipohbunny #Malaysianhomecook #Malaysiancook #breakfastideas #madeathome #instafood #foodstagram #familyfriendlyrecipes
OK, call it tourist trap or whatever you like, but OK, call it tourist trap or whatever you like, but I couldnt leave Langkawi without doing this. And I loved it!

One tip: To get to the climactic experience i.e. the sky bridge, you need to take the Skyglide (a mini tram) or walk through a nature trail

if you're not fit, don't be a macho-ass. Pay extra for the Skyglide.

Becauae the alternative is to walk down the 324 stepped nature trail (which isn't hard) but the return trip (you have to climb UP) is no joke. The steps are damn high. I might or might not be huffing and puffing when I got to the top. 

#langkawi #cuticutilangkawi #langkawiskycab #langkawiSkybridge #cuticutimalaysia #vacay #getaway #travelMalaysia #cablecar
Foodwise, we had some hits and misses in Langkawi Foodwise, we had some hits and misses in Langkawi but we were absolutely charmed by this little French creperie on Jalan Pantai Cenang!

Opened by a French couple, @myfrenchfactory has made quite a name for itself, judging by the rave reviews on Google.

They specialise in galette bretonne or French buckwheat galette, a thin pancake made with buckwheat flour, water, and salt and served with a savory filling, and is a specialty of the Bretagne or Brittany, a beautiful region in France's northwest.

It's quite a small place, so I sat next to the chef and had a front row view of him making our order, Galette No 9.

Big mistake.

Seeing Chef drizzle the hotplate with the galette batter and watching it crisp up into an appetizing golden brown at the edges, then stuff it to overflowing with caramelised onions, blue cheese and potatoes, only to realise that the order was not for me, but earlier customers who also ordered no 9 - omg, this was torture in the first degree.

By the time it arrived, I was ready to chew my knuckles off in hunger.

But I didn't, thank goodness, because every morsel was a delicious umami bomb. The combination of crispy-edged batter and creamy potatoes and intense hit of funky blue cheese ...ooo la la!

My ravenous state MIGHT have a wee bit to do with the fact that we'd walked all the way from our hotel to Pantai Cenang (we chalked up 20K steps that night), but the delectable galette was the perfect reward at the end of the road.

PS they do both sweet and savoury crepes.. I happened to order the savoury one.

#langkawi #pantaicenang #langkawidesserts #langkawicafe #frenchcrepes #frenchcrepeslangkawi #frenchfoodlangkawi #francemalaisie #langkawifood #langkawiyummy #dessertparlour #musttry #cuticutilangkawi #cuticutimalaysia #sedapgila #crêperie #brittany #bretagne #chocolate #chocolateandbanana #francaisenmalaisie #bestdessertslangkawi #homemade #frenchchefmalaysia #frenchcafe #buckwheat #galettesbretonnes #frenchcrepes #frenchfoodmalaysia #creperie
So proud of myself. I cleaned and cooked this salt So proud of myself. I cleaned and cooked this salted egg squid, all by myself!

Tasty or not?

"Better than the one we had in that Langkawi restaurant last week."

😀😀😀

Wahhh but I have to agree. (The restaurant one - squid was very chewy and sauce was too sweet.) 

And its all thanks to @shersonlian 's fantastic recipe!!

Tq Sherson, your recipes never never fail - and I love your tip of uisng the salted egg white itself (instead of salt) as the marinade for the sotong. No food wastage! 

This is how I did it, just slightly different from Sherson's method, because I had abalone juices on hand:

1. Clean squid. Cut tubes into ¼ in rings
2. Mince garlic, slice up red chilli, and strip curry leaves
3. Crack salted duck egg. Reserve the white.
4. Steam the yolk and then mash. 
5. Marinate squid in salted duck egg white and some curry powder.
6. Coat with rice flour. Shake off excess.
7. Heat up enough oil to double-fry coated squid.
8. Heat up a bit of oil. Add garlic, egg yolk, curry leaves and a little butter. 
9. When foamy and fragrant, add sliced red chilli, liquid (milk, chicken stock) to make it saucy and umami agents (oyster sauce, abalone juice from can, etc).
10. Add a touch of sugar. Taste for seasoning. 
11. Add back deep fried sotong, toss and serve.

Sherson's recipe
https://www.youtube.com/watch?v=8o4dywPQtzA

How to clean squid
https://www.youtube.com/watch?v=Zf0BvXTvahg

#Malaysianhomecook #Malaysiancooking #saltedegg #saltedeggyolksauce #squid #saltedeggsquid #cookwithipohbunny #homecooking #sotong #sotongtelurmasin #sedapgiler #umamibomb #seafoodrecipes #squidrecipes
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