Favourite Malaysian and Asian recipes with time-saving hacks
I’m currently obsessed with sambal hijau (ijo)!! This whole journey started when I had a nasi goreng kampung craving. I’ve eaten some really good ones before, but honestly, many commercial versions are just … not great. The rice is too soft. Not enough wok hei. Barely any spice paste. And don’t even get me started…
If you’ve never tasted Nam Khao, imagine a salad that crunches, crackles, and bursts with limey, savoury, slightly sweet flavours in every bite. I first learned about this Laotian dish from vegan cook Maya. She made it look soooo appetizing that naturally, I had to try making it at home. Of course, with a little…
Full disclosure. I did not create this recipe for Hyderabad mutton masala, but extracted it out of another recipe for biryani. From young, my friends used to tease me for having an “Indian stomach” because of my penchant for curries, masalas, etc. In fact, I used to joke that I knew what chicken varuval was,…
Becoming rich and famous was not on KP Kwan’s mind when he set up his Youtube channel Taste of Asian food in 2016. He merely wanted to create an archive for recipes that he developed for Bakeroni, a neighbourhood café he runs in Taman Desa, Kuala Lumpur, with his wife Moi Ching. But fate had…
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”…
Before I dive into the mechanics of making braised turmeric chicken, allow me to digress a little. When I started sharing recipes on social media, I didn’t expect it to become such a rich learning resource, thanks to friends who comment. The recipe for this braised turmeric chicken is inspired by a FB post about…
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…
