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Cook with Ipohbunny

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Sundubu Jjigae

Posted on July 17, 2020June 21, 2021 By Alexandra Wong No Comments on Sundubu Jjigae
Sundubu Jjigae

If you watched hit K-drama Itaewon Class,  you will instantly recognize sundubu jjigae, a Korean stew with tofu and kimchi, served at hero Park Seroyi’s restaurant-bar. A one-pot dish where you literally chuck everything in, it may not be the most photogenic dish. But it’s really delicious – and has become a firm favourite of…

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Korean, Soups & Stews

Kimchi Fried Rice

Posted on April 14, 2020June 21, 2021 By Alexandra Wong No Comments on Kimchi Fried Rice
Kimchi Fried Rice

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…

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Korean, One-pot meal, Rice

Easy Kimchi Ramen

Posted on March 28, 2020June 21, 2021 By Alexandra Wong No Comments on Easy Kimchi Ramen
Easy Kimchi Ramen

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…

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Korean, Noodles & Pasta

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
Found this nasi lemak stall in Canning Garden's Ve Found this nasi lemak stall in Canning Garden's Vegas Coffee shop and just wanted to tell you how delicious and CHEAP it is. Only RM7 for all that, and that chicken is fried on the spot so it's crispy and the flesh still moist and juicy, yum yum! I also want to say this. A few days ago, I got this message from a friend. "Appreciate the sharing and details from a child's perspective. Without this insight, easy for folks to think your life is all about good food. Through it all, treasure your husband's part in helping out. Not many wives have this." I have been thinking whether to say this and I decided to do it today, after things have settled down a bit at home. Obviously - if you have been reading the papers - I'm not back in Ipoh for a holiday. #sarcasm I am actually a very private person. What I share publicly on IG & Fb are actually carefully selected universal anecdotes that most people can relate to. I am good at writing long detailed stories even about small incidents, but if you read carefully, I don't reveal personal information - not even my husband's identity or photo! - unless I am seeking help or trying to create awareness about an issue that is deeply important to me, like sharing what I've learned about geriatrics. Which means, unless you are in touch with me directly on a daily basis, or you absolutely need to know, I WILL NOT TELL YOU that I am going through a challenging situation. Which means, I can be going through a medical crisis or a full-blown emergency & I can still post about food I love, local businesses I care about, etc, because it is how I cope. #compartmentalization But posting about food is not enough. I need a way to unload all the pentup stress, so I have a private blog to chronicle my struggles. Reading my blog prompted my friend to send me that message. As some may notice, I share more stuff on IG than FB because I find FB with its notification system encourages trolls and lazy behaviour. People don't read captions properly and so many people ask me the same questions over and over again, which I have already explained in the caption. I end up getting irritated and angry. Anyway, I've said my peace. Have a nice day.
Grew up eating Uncle Lai's curry mee when he was o Grew up eating Uncle Lai's curry mee when he was operating from a playground in my neighbourhood which was the unofficial food court of Taman Merdeka. Subsequently, all the hawkers were asked to relocate to this location along Jalan Labrooy. The signature taste has never changed. Still as lemak (creamy) because his curry soup is extra rich in coconut milk. The sar kot liew (jicama fritters) here are soft rather than crispy, but somehow that just makes them a lot tastier when dunked in that luxurious curry soup! The other #yongtaufoo are equally yummy. Was super happy when my proposal to include him in The Star's Perak Good Food Guide circa 2008 was accepted. Yay, my taman is now on the radar! Compare the current photo and the one taken 14 years ago. I swear that man is either a vampire or has found the fountain of youth. I'd kill to look that good at 80 years old!! #Ipohfood #malaysianhawkerfood #malaysianstreetfood #ipoheats #Malaysianbloggers #foodstagram #foodblogger #ipohfoodrocks #liewfun #currymee #Ipohcurrymee #noodles #Asiannoodles #Ipohcurrynoodles #currynoodles
So a little while back, I discovered that the fudg So a little while back, I discovered that the fudgiest brownie in Malaysia is made by a pizza shop in Ipoh. Now, I found out that the BEST CHICKEN PIE is also made in Ipoh! KL has quite a few pie shops and I thought I've eaten some good ones, but that was before I ate the chicken pot pie by @718pizza. I'm sorry but NOTHING I'VE EATEN IN THE PAST can compare to this humble little shop run by a self-taught home baker who made such amazing pastries while living in New York (hence the name) that her friends begged her to open a shop. And she did, in Ipoh. How do I begin to describe just how good the pie here is? Let's talk about that chicken filling. An umami flavour bomb of tender chicken, leeks, carrots and potatoes swimming in a generous creamy sauce. But the real killer here is the buttery shortcrust pastry. I never imagined in my 40something years of living that pie pastry could taste this good. Just the right balance of flaky, crumbly and buttery ... .oh my lord, that wonderful buttery aroma was obvious from the moment I bit into the crust. Another specialty that may be less familiar to Malaysians but is a must try thing at 718 pizza is its zeppoli, which is a kind of Italian doughnut except that it's dusted in powdered sugar. Crispy on the outside and soft and slightly chewy inside, this is utterly scrumptious. Can't wait to try your roast chicken, your chickan parmigiana pasta, your .... #718pizza #pizzaIpoh #chickenpotpie #brownie #ipohfooddelivery #porkfree #pizza #pizzainIpoh #Ipohfood #homegrown #localbusiness #Ipohcafes #Ipohrestaurants #IpohWesternCafes #Malaysianfoodbloggers #ipohcafe #malaysiaeats #instaeats #supportlokal #instafood #instafoodgram #foodlover #foodblogger #foodie #foodstagram #foodfeed #foodgraphy
How do you rescue a soggy pizza? Turns out, you c How do you rescue a soggy pizza? Turns out, you can just crisp it up by frying it on a saucepan - and turning it into a quesadilla! Here's how I discovered my latest hack. I've made  pizza using @kawan_food 's thin pizza crust many times without any problems. Thing is, I usually cook it by placing the loaded pizza on the wire oven rack. The gaps allow heat to penetrate from both top and bottom to ensure a crispy bottom crust and cooked top. However, as I'd accidentally ripped part of the crust, I couldn't do that or the sauce would flow out through the rips, so I had to place it on the solid oven rack. Uh oh, 12 minutes after baking at 220 C, it was still soggy at the bottom. I tried bumping the heat up to 240 C but nope, cannot. Hubby tried to transfer it onto the wire rack but in the process, because of the sogginess, the pizza folded over into a quesadilla shape. We tried baking it on the wire rack but to no avail. Still soggy. How ah? Suddenly, it occured to me - why not just treat it like a quesadilla and FRY it on a nonstick saucepan? And that's what I did. The result - tasty AND crispy on both sides!! #win !! I'm also really happy with how I hacked the pomodoro sauce using unripe tomatoes. 1. I chopped up two tomatoes and cooked them over a saucepan. 2. Mash the tomatoes until they become saucy. Add tomato ketchup to taste to add that tangy flavour. 3. Finally, season with salt. Voila, pomodoro sauce :) 4. To make a margherita pizza, spread sauce over pizza crust. Then tear up a ball of mozzarella and scatter all over. Bake at 220 for 12 minutes, done! #saynotosoggypizzas #pizza #homemadepizza #tomatoes #margheritapizza #vegetarianpizza #kitchenhacks #cookwithipohbunny #thincrustpizzas #cookwithipohbunny #kitchenengineer #italiancuisine #Italianfood #homebakers #Malaysianhomecook #recipehacks #simplerecipes #easyrecipes
This fish pie is another @justineschofield winner This fish pie is another @justineschofield winner that's too good not to share! OK, inspired by her anyway. I really wanted to recreate the curried seafood pie in her latest video on the show @everydaygourmettv Trouble was, I didn't have filo pastry and after Covid19, I try my best not to buy things I only use once and forget. As I was thinking what I could use as substitute, @marionskitchen 's video on air fried spring rolls popped up and I thought, eh maybe those popiah skins that I bought to make hair bee rolls during CNY can work. I'M SO HAPPY WITH THE RESULTS!!! The crunch was exactly like filo pastry and its so easy to use. Just tear the spring roll skin by hand, oil the surface with your hand or brush, and then scrunch it up and lay it all over your filling. So delicious! Only caveat is, you need to eat it immediately after taking it out of the oven because it gets soft quickly too. A fish filling works because it doesn't take long to cook, roughly 15 minutes ie same time needed to crisp up and brown the popish skin. 1. Make bechamel sauce: melt butter, add flour and stir, then add milk and whisk until mixture becomes smooth. 2. Make mirepoix: heat up a little oil. Combine diced carrots, onions and celery in pot and cook until vegetables have softened. You can add curry powder at this point if you like. 3. Combine filling: Mix together bechamel sauce, mirepoix, stock, and fish pieces in a pot. Can also add peas. Bulk up with milk if you like. Season for taste with salt and pepper. 4. Spread filling over a baking dish. 5. Brush oil over popiah (spring roll) skins and tear them to pieces, and scatter over the top of filling so they looks like handkerchief folds. 6. Bake in preheated oven for 15 minutes at 180 C until cooked and popiah skin is crispy. I did mine at 200 C, which was too hot I think, cos some of it got burnt.  #fishpie #springrolls #popiahskin #springrollskins #kitchenhacks #cookinghacks #recipehacks #pierecipes #cookwithipohbunny #Malaysianhomecook #kidfriendlyrecipes #seafoodrecipes #cookwithipohbunny #foodblogger #homecooking #homechefs #homecook #kitchenexperiments #domesticengineer
Sweet and sour chicken, a Chinese classic dish. Ho Sweet and sour chicken, a Chinese classic dish. How do you make it sugar free and healthy ... ok, healthier? 1) Ok strictly speaking, it is not 100% sugar free, as I use tomato sauce, chilli sauce and juice from the canned pineapples to make that all important sauce. But no sugar, cos I substituted it with Lakanto. 2) I rarely make deep- fried stuff because I hate the cleaning up. However, a big part of this dish is the fried chicken cubes. The healthy answer is airfryer, but in most cases, the airfryer doesn't deliver even cooking/crisping. HOWEVER, this is not the usual case because the chicken will be cooked again in the sauce and the uncooked flour will absorb the sauce. So air fryer it is! How I did it 1) Cut chicken into cubes of 1.5-2cm. Not too small, as they'll become dry. Marinate the chicken in a bit of sesame oil and soy sauce for half an hour at least. 2) Prepare sauce ingredients. I used a mix of ketchup, chilli sauce, pineapple juice, white vinegar, Lakanto, soy sauce and chicken stock. You don't have to use so many things ya - I only used them because I had them. But mix them beforehand and taste the sauce to make sure the balance of salty, acidic, tangy, and sweet is perfect. 3) Mix 1 tbs cornflour with 2 tbs water into a solution 4) Drench chicken in cornflour and cook in airfryer at 200 C for 20 min. 5) Heat up a bit of oil. Throw in sliced big onions and diced peppers because they need more time to soften. 6) Now add the sauce. Once it starts boiling, add in other veg such as tomatoes and pineapples. Finally, add chicken and let it cook for a few minutes. 7) Finally, add cornstarch solution to thicken sauce, and you're done! #sweetandsourchicken #Chineseclassicdishes #Chineserecipes #chicken #chickenrecipes #cookathome #homecook #homechefs #Malaysianhomecook #kidfriendlyrecipes #Asiancooking #Malaysianfood #Asianrecipes #maindish #easyrecipes #cookingfromscratch #Asiancuisine #lakantorecipes #foodpics
When I was an undergraduate at USM, kuay teow kung When I was an undergraduate at USM, kuay teow kungfu was my favourite dish to order at roadside stalls. What made it so killer was a simple yet ingenious concept - you pour a sizzling gravy over a crispy edged fried kuay teow omelette. Omg mouth watering already! I like it because the gravy/ sauce is quite light compared to other Asian noodle dishes. Basically oyster sauce and water sweetened with whatever proteins vegetables you can find. Usually stalls would use prawns, chicken, squid, carrots, baby corn and also tomatoes to give it a slight tanginess. Quite healthy, except for the kuay teow omelette part which nevertheless kids will love haha Ive managed to film a couple of videos so you know what I mean by "kuay teow omelette". Sorry bad quality, one hand was cooking and the other hand holding phone! For two humans: 1. Make gravy first. Saute chopped garlic, onion and half a carrot. Once fragrant, add sliced chicken and saute until lightly browned. 2. Add 500ml water/chicken stock and 2 tbs oyster sauce. Add baby corn, tomatoes and chopped chilli if you like. 3. Add prawns and cook until they turn pink. 4. Season with salt and pepper. 5. Add 1-2tbs cornstarch solution. Keep aside. 6. Now the noodles - this is fun! Beat 1 egg. Divide your noodles into two portions, then add half an egg into each portion and combine to mix. 7. Heat up a decent amount of oil in wok. When it's hot enough, add noodle egg mixture in and fry like you would do an omelette. Flip and do the same for other side. 8. To assemble, pour the sauce over your noodle omelette. That's it! Have fun :) #kuayteowkungfu #Malaysianrecipes #kidfriendlyrecipes #Asiancooking #Malaysianfood #homecook #kuayteow #noodles #Asianrecipes #homechef #Malaysianhomecook #maindish #easyrecipes #cookingfromscratch #Asiancuisine #homecookingrocks #malaysianstreetfood
I'm so used to paying daylight-robbery prices for I'm so used to paying daylight-robbery prices for pasta at restaurants that when I spotted @mypastaboss offering gourmet fusion flavours at sub RM20 prices, my first thought was, this is too good to be true. But the cheapskate that I am, I couldn't resist the low price, so I ordered lah. Luckily, gamble paid off! Fusion flavours that could have potentially bombed in the wrong cook's hands, turned out really really tasty! The beef rendang carbonara, which I was most worried about, was superb. Who knew slow-cooked fork-tender beef rendang would go so well with a dash of cream and lemon juice? #umamibomb. The ulam pesto pasta also worked very well. Brownie points for the deeply flavoured tender pieces of chicken. Curious how they keep their prices so low, I did some online investigation. Turns out My Pasta Boss is a 100% delivery business. No wonder lah. Minimum overheads, so can pass the savings back to their customers through lower prices. Pastas here start from as low as RM8.90 and are customizable. You choose your pasta, then your base/sauce, and add protein if you wish. And their toppings aren't the usual suspects; you can add stuff like salt beef, chimchurri chicken and spiced lamb! Don't say I #bojio, burp! #MyPastaBoss #PastaKL #PastaPasta #PastaLover #pastaislife #fooddelivery #fusionpasta #thenewnormal #freshpasta #Malaysianfood #beefcarbonara #Malaysianizedpasta #hiddengem #budgetpasta #carimakan #pestopasta #foodblogger #malaysianfoodblogger
How come nobody has told me that corn cooked like How come nobody has told me that corn cooked like this can be so tasty?! Growing up, I've only eaten fresh corn in one way - boiled. I get it, maximum nutrition and easy for my parents to prepare too.  But recently, mum sent me a video of KL Liew's corn fritters and then I started wondering, can I do something similar but without deep frying? Then I happened to stumble upon @evolvingtable 's cheesy corn fritters. Corn, cheese and fritters in one? Even better! Since I didn't deep fry, mine are not very crispy, but I don't mind. Panfrying it on a nonstick pan browns it enough for the edges to be crispy, and the inside remains fluffy, while the mozzarella gives it that #cheesepull effect. Really, it's so good and simple to make. Kids will love this too! Method (Feeds 2 pax) 1. Cut kernels off from one corn cob. 2. In a mixing bowl, combine kernels with 2 tbs flour, 1 tbs cornstarch (to increase the crunchiness, Im told), a few tbs water, handful of mozzarella, parmesan cheese and 1 chopped spring onion, and 1/2 beaten egg to bind it all together. Pop the batter into the fridge for half an hour. Chilling it makes the batter less runny and easier to manage .3. Lightly oil a nonstick pan. Using a tablespoon, drop batter into pan. This can create six. 4. Cook on both sides at a medium heat until fritters are golden brown. Serve! As usual, the measurements for the flour and cheese are agak2 only ya. You can adjust it to suit your preference. And of course, feel free to add ham, sausage, bacon etc.. Go crazy and enjoy! :) #snacks #easysnacks #snackrecipes #corn #cornfritters #jagung #cornrecipes #vegetarian #cookwithipohbunny #ipohbunnyrecipes #fritters #homecook #cookfromscratch #homecooking #Malaysianhomecooks #easyrecipes #breakfast #snackideas #resepimudah #foodshare
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