Easy Malaysian home cooking with air fryer and stovetop recipes, and smart shortcuts
What’s a must-have during Hari Raya? To the people of Perak, the best part of the celebration is rendang tok. Once reserved for Perak royalty, the delicacy is exalted for its sweet, robust taste and deep, dark flavours. The meat is slowly cooked in coconut milk and some 20 different herbs and spices for 4-…
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…
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…
Like many small businesses, popular comfort food purveyor Charlie’s Cafe was hit hard by COVID19. As captain of the ship, owner-founder Desonny Tuzan had people to take care of and he knew, in order to survive, he could no longer do business as normal. Here’s what he did to save the business that he and…
Thank you Periuk for featuring my mum’s braised yee mee recipe. Braised yee mee is one of my favourite 15-minute comfort meals — saucy, slurpy, and perfect for using up whatever vegetables and protein you already have at home. The first dish my mum ever taught me, it’s her go-to solution for days when she…
Chewy, sticky and crunchy. How do you achieve the holy trifecta of great homemade granola? After many failed attempts, I’ve finally arrived at a recipe for an easy homemade granola that can be easily customised with simple additions: a sprinkle of cinnamon powder, a few drops of vanilla essence, dried fruits and berries, etc. I’ve…
Turmeric fried chicken (ayam goreng kunyit) is one of those dishes that looks deceptively simple but tastes like heaven when done right. I rarely make fried chicken — the fumes, the oil splatters, the calories, the floor mopping … aiyo! So when I do make it, I make sure it counts. As in you’d better…
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…
Too many K-dramas during COVID19 are triggering an overwhelming craving for Korean food, so I made kimchi fried rice a few days ago 😂 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…
A savoury cake that Malaysians eat as a traditional snack, yam cake or woo thau koh is the ultimate flavour bomb. We’re right smack into the 2nd phase of the COVID19 MCO as I write this. Last week, I was getting bored of the usual Chinese dishes and pastas, and started fantasizing about some kopitiam…
Ooof, how I love loh mai fan or Chinese fried glutinous (sticky) rice! Unlike loh mai kai, which is steamed until soft, loh mai fan is stir-fried, giving the rice more bite and a deeper, savoury character. Made with Chinese sausage, dried shrimp, shiitake mushrooms, and aromatics, it’s an umami bomb that’s worth every bit…
Who knew a K-drama could have such a huge impact? Since binge-watching Crash Landing on You, I’ve developed an unprecedented craving for Korean food. I went to BBQ Chicken because I wanted to eat the golden olive fried chicken that Seri and the ducklings were eating. Not another day had passed and I dragged the…
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 it’s a…
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…
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…
