Easy Malaysian home cooking with air fryer and stovetop recipes, and smart shortcuts
I just love sam wong dan (三皇蛋). Literally translated as “three emperor eggs” or “three-yolk eggs”, this classic Cantonese steamed egg custard combines three very different kinds of eggs in one comforting dish: regular eggs, salted duck eggs and century eggs. The contrast is what makes it so good. You get the soft, silky texture…
My mum makes many wonderful soups, but this one might just be my sentimental favourite because she made it when I needed it most. I wasn’t feeling well and my appetite was very poor. Seeing my condition, she simply said, “I’ll make a soup to wake up your appetite.” I remember thinking … sure or…
Read More “Old Cucumber Soup with Red Dates & Chicken (老黄瓜汤)” »
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…
Mum’s fried beehoon is “very simple only.” Come to think of it, that’s her standard answer whenever I ask her for the recipe of virtually any dish she cooks. She’s telling the truth. When she describes the process to me, it DOES sound simple. Ingredient lists are typically short. The steps, few. But somehow in…
When I feel under the weather, I automatically think of ABC soup, the comfort food of many a Malaysian Chinese household. More so during this COVID pandemic period, when we should keep our immune systems as strong as possible. While some turn to supplements, I am focusing on using nutritious, immune system boosting ingredients that…
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…
Every Chinese family has their version of the classic soya sauce chicken, but when I saw a photo of Alfred Lam’s rendition, I immediately wanted his recipe. Look at that glistening honey-brown skin! I bet that got you drooling. Now, scroll down and check out this cross-section of the meat. . . . . ….
Next to kai si hor fun, wat tan hor must be the most popular noodle dish in Ipoh. I’ve never received so many responses to my Instastories until I posted a picture of the wat tan hor I made last Friday! A rich eggy sauce poured over wok-charred rice noodles loaded with vegetables and…
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…
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…
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…
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…
