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Stories and recipes from a Malaysian home kitchen

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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
I fell in love with @goodfoodnco 's laksa pesto pa I fell in love with @goodfoodnco 's laksa pesto pasta years ago. I used to look forward to going to PJ just to eat this one dish, a tasty reward after collecting my cheques from Blu Inc and MPH. Laksa pesto may not be rare anymore, but I've never found anything that comes close to Chef Jonathan's version. That combination of sour, umami, spicy in a creamy pesto sauce - he nailed it to perfection, plain and simple. It was @theyumlist 's recent post of @ifonlykl - Good Food' s more atas spinoff, not sure if they're still connected - that reminded me of this iconic dish. I found myself craving those vibrant flavours, and thanks to Grab, I was able to order it as well as a pulled beef sandwich (that was divine too) for the hubs. Old times' sake never tasted so good. #laksapestopasta #goodfoodandco #comfortfood #fusionpasta #pjeats #pjcafes #goodfoodnco #eatdrinkkl #sapotlokal #cafehopkl #pjeats #jayashoppingcentre #Grabfood
@turkish_cafe_istanbul is easily my most joyous di @turkish_cafe_istanbul is easily my most joyous discovery this year It all started when I was googling "kunefe", a turkish dessert that my friend David raved about. When I found that Turkish Cafe Istanbul offered this, I immediately dragged hubby there. When we arrived at its doorsteps, my heart broke a little. It was such a beautiful place: from the iznik blue panels to the jewel-tone lamps, the meticulous decor evoked the vibrant colours I loved so much about Turkey during my visit in 2005. This was clearly a restaurant made for dining in, and seeing the chairs propped up was a heartrending sight. But none of this dampened the enthusiasm of the staff or the chef-founder. Chef Deniz looked resplendent in his red and gold chef's coat and passion practically gushed out of him as he introduced us to the Turkish delights in his menu. After a lot of debate (the menu was extensive and everything sounded delicious), I settled on an ottoman kebab, lavash breads and a meze (appetizer) sampler. No kunefe because I had ordered too much. I could hardly wait to unpack our food. Even stuffed into takeaway boxes, everything looked like artwork. More importantly, the flavours were so well balanced and harmonious, absolutely flawless. I particularly enjoyed the meze, an assortment of Turkish appetizers that included a tomato dip, eggplant dip, hummus and the most fantastic falafel I've ever eaten. We turned up at Turkish again today. This time, I did not miss ordering my kunefe. It was better than I expected. Imagine a bird's nest made of fine threads of pastry, drizzled with a sugar syrup and when you cut into it, cheese oozes out. Crunchy, nutty, sweet yet surprisingly light so you can easily polish it off, this is exquisite foodporn. I'm already planning my 3rd visit as I type this - and this time, I'm going for the lahmacun and pide. ***sorry third photo is unrelated, oops! #smackslipinanticipation #turkishcuisine #foodbloggers #foodstagram #foodkl #turkishkebab #ttdi #glodamansara #künefe #turkishcafeistanbul #turkishfoodinttdi #cookedwithlove#klrestaurants#ttdi restaurants #ttdirestaurants #eatdrinkkl #supportsmallbusinesses
Fried rice. But not just any fried rice. This Japa Fried rice. But not just any fried rice. This Japanese garlic fried rice combines three killer tips from three chefs I admire 1. @marionskitchen 's technique of adding mayo to the cooked white rice. Adds flavour. 2. @hotthaikitchen' s technique of SEARING the rice so that the rice grains get toasted - this is key to wok hei 3. @justonecookbook 's technique of adding fried garlic chips at the end. Lovely textural contrast. Recipe Rice for 2 pax 1 tbs Kewpie mayonnaise 4 garlic cloves 1-2tbs Cooking oil 1 tbs butter 1 tbs soy sauce 1 egg Diced spring onions 1. Cook rice. While rice is warm, add Kewpie mayonnaise and mix to coat thoroughly. 2. Slice two cloves garlic into thin chips. Finely mince the other two. 3. In a cold wok, add oil. To cold oil, add garlic chips. Cook over low heat to infuse oil with garlic flavour. When edges of garlic chips start to brown, remove from heat. 4. In the same oil, add minced garlic and butter. Toss 10-15 seconds, then add cooked rice. Toss to mix. 5. Add soy sauce and mix. 6. Push rice to a side and add egg. Scramble egg. 7. Push rice over half-cooked egg and stir quickly to break up egg. 8. This step is key - spread your rice out over the wok. Yes, as flat as you can. This will toast the rice grains and give it that char and wok hei. Tossing it like those chefs in commercial kitchens won't work because your home wok is not powerful enough to generate wok hei. This brilliant tip from @hotthaikitchen works every time. 9. Add spring onions, toss and we're done. Top with crunchy garlic chips, so yum!!! #bestfriedriceever #friedrice #nasigoreng #garlicfriedrice #Japanesefriedrice #cookwithipohbunny #homecook #homechef #Malaysianbloggers #Malaysianhomecook #nicerice #simplerecipes #Asianfood #Asiancuisine
Hey guys, I did it!!! I made Mum's birthday + bak Hey guys, I did it!!! I made Mum's birthday + bak chang video!!! She spammed all her friends with the video, and called me twice to talk about it, so ... I guess she must have liked it :) Without all of your encouragement and moral support, I wouldn't have been able to pull it off. I spent many hours over it, thinking of the concept and storyline and how to piece it all together, but it all came together in the end. Credit to hubby for the music. Most important, Mum was happy. I could hear the big smile in her voice when she called me to talk about the video and her friends' reactions to it. Twice :) Heart is full. Can't write much. But thank you, thank you so much. Without you, I wouldn't have found the motivation to create this vessel of memories. **** Sorry I can't upload everything here as IG only displays videos up to one minute. To watch the rest, please go to the link in my bio @ipohbunny Or just type "Cook with Ipohbunny" in YouTube's search box and you'll see it :)
My heart aches a little writing this post. Scroll My heart aches a little writing this post. Scrolling through my Google photos, I came across some footage of my mum making bak chang or Chinese dumplings. Shot a few years ago, the footage was lousy. My hands were shaky and my angles were all over the place.  Looking at them, regret now fills my heart. I wish I had taken better clips because I would have loved to create a video of mum making dumplings. You see, this year's dumpling festival falls on the 14th of June. The date also happens to be my mum's birthday. After I quit my job in Dell, I made a promise to myself that I would try my best to celebrate every one of my parents' birthdays with them. By a miracle, I've always managed to make it home in time. 2021 will be the first time in years that I don't get to celebrate her birthday with her. I don't have to explain why. There are two more days. I have a few clips and photos in my arsenal. I'm not very hopeful, but I pray I can somehow piece together something that's meaningful and beautiful for this special woman. Wish me luck. #dumplingfestival #bakchang #zhongzi #Chinesedumplings #mumscooking #mumscookingisthebest #mumsbirthday
This is one of those crazy inventions I come up wi This is one of those crazy inventions I come up with when I have ingredients I need to use up before they rot: bananas With the last two of the bunch turning dangerously ripe, I was frantically scrolling through the internet when I stumbled upon BANANA CREAM PIE. I rapidly did a mental recall of ingredients I had: cooking cream, Lakanto, cornflour, digestive biscuits  ... can lah! Where I deviate from most of the online recipes: most of them just use sliced bananas and stack them on top of the custard and call it a banana cream pie. I did that, but .. *******I ALSO diced the banana into cubes and mixed it with the custard! Ultra moreish! Here are my steps" 1. Make your pie crust. I crushed 3 McVities digestive biscuits with a rolling pin, add melted butter until mixture resembles wet sand and press it to my baking vessel, and then bake at 180 C for 10-15 minutes. 2. I used two bananas. Cut one banana into 1/2cm by 1/2cm cubes. Cut the other banana into slices. 3. In a pot, mix together roughly 150ml cream (I only had cooking. It still worked), 1 tbs cornflour, 1 tbs Lakanto (this was probably too much), and cubed bananas. Add enough cornflour so that it starts to become really thick and you can see the mixture trying to solidify...err, you know what I mean! 4. Pour banana custard over the pie crust. Top with banana slices. Chill in fridge until set. Enjoy!!! Caveats 1. My notes in IG are just rough notes recording what I cooked. My fully fleshed out recipes reside at www.cookwithipohbunny.com However, you won't find this there as I only upload recipes with specific measurements after I have cooked a dish a number of times. 2. You know me, I hate measuring so I basically eyeballed everything. These are APPROXIMATE measurements only. I did not add enough cornflour, so the custard didn't really set enough to be firm. 3. Sugar and Lakanto amounts are interchangeable #bananacreampie #bananas #bananadesserts #desserts #Lakanto #lakantorecipes #ramadanrecipes #lowcarb #cookingfromscratch #homekitchen #eatathome #homemade #cooking #homemadefood #homechef #sweets #homecook #bakedgoods #ilovecooking #Malaysianhomecook #vegetarian #fruits #bakersofinstagram
Feeling lazy today, so I made grilled cheese sandw Feeling lazy today, so I made grilled cheese sandwiches using wholemeal walnut bread from my neighbourhood diner @bakeroni.cafe I made 2 sandwiches with four slices of bread. To toast the bread, I greased my non stick pan with the ends of a butter block. Then dropped slices of bread on it and let them cook for several minutes till the bottom is light brown.. The filling is where it gets interesting. 1. For one of them, I filled it up with cheese slice, sharp cheddar, and parmesan plus two thick slices of Japanese tomato. 2. For the "dessert one", I went a little wilder. I cut little cubes of gorgonzola by @la_spiga_my and scattered them over the bread and let them melt on the pan, before spreading a homemade sugarfree berry jam on top and closing with the other slice of bread. Gorgonzola and jam? 😱 It's weird yet wonderful in a "smelly tofu" kind of way, if you catch my drift. Or durian. I liked it 😊 The bread worked very well, much better than expected. It was soft and chewy yet still had body, without the toothsome structure of sourdough or the overly crumbly texture of white sandwich bread. The crunch of walnuts really complemented the gorgonzola and jam combo. Yummoh! I'll do this again for sure. #toastie #cheesegrill #grilledcheese #homecook #homecooking #homechef #cheesesandwiches #gourmetathome #eatwell #healthyeating #simplerecipes #simplelunch #vegetarian #vegetarianrecipes #cookwithipohbunny #hikayatdapuriskandariah #Malaysianhomecooks
A lot of my friends asked me how I made dengaku na A lot of my friends asked me how I made dengaku nasu in an air fryer after I posted it in my IG stories. Dengaku nasu is a traditional Japanese dish made up of broiled eggplant slices brushed with a sweet miso glaze. Typically made in an oven, you end up with a charry caramelized top with a sticky sweet and umami glaze, so goood!!! The recipes online looked easy. But although I tried numerous times to reproduce it using my oven (the conventional way), the results never turned out quite right. Either I couldn't get the right amount of char or nail the right balance of umami-sweet. ... until I tried it in my air fryer. Behold folks. Doesn't the char and caramelisation look legit? Here's how I did it :) 1. Dissolve 1 tbs miso in hot water. Basically the paste needs to be thick enough to smear on the brinjal later. 2. Add in honey or agave nectar, bit by bit. I started with 1 tsp. 3. Slice your brinjal into half, and  half again if necessary. Leave the skins on. Using a fork, make a few scores on the flesh of the brinjal. 4. Brush oil on both the top and bottom (skin part) of the brinjal. 5. Place your brinjal, FLESH side down in your air fryer basket and cook it at 200 C for 8 minutes. 6. Pull out your basket. Using thongs, turn the brinjal pieces so that the skins are now facing down. 7. Brush the top (flesh) of your brinjal with the miso paste. 8. Pop the basket back into your air fryer. Continue cooking for another 5-8 minutes or until your brinjal looks suitably charred. Pull out the basket to check its doneness. The flesh was creamy and tender, and the smoky caramelised bits the perfect cherry on top! You NEED to try this! I would never say this is restaurant standard, but it's definitely the best version of dengaku nasu that I've ever made! #airfryerrecipes #eggplant #dengakunasu #vegetarian #vegan #veganrecipes #misoeggplant #Japanesefood #cookinghacks #cookingfromscratch #homecooks #feedfeed #food52#eeeeats #foodporn #airfried #hikayatdapuriskandariah #ipohbunnyrecipes #cookwithipohbunny #ilovecooking #homechef #cookingdiary #healthyrecipes #plantbased
I've only eaten pate a few times, usually at some I've only eaten pate a few times, usually at some media event in a five star hotel during my journalist days. It's delicious but not something I imagined making at home, until I watched @helen.rennie 's salmon pate video and I got hyperexcited at the possibility of repurposing odd bits of leftover salmon, coriander leaves. I just hate #foodwastage The only thing is I didn't have fresh salmon at home. Could I just make do with smoked salmon? I tried it with a few tweaks and boy it turned out so yummy I immediately wanted it for breakfast. But there was so little of it, so to make up a more filling breakfast, I made two ramen eggs. Why eggs? It is one of the common ingredients in the pate, which has mayo, which as you know, is made from eggs. The way to "pair" ingredients compatibly is by finding common ingredients. Anyways, enough of my nerd talk!  Here's the method: 1. Chop up smoked salmon. 2. Finely chop coriander, parsley, scallions or whatever aromatic leaves you have. 3. Chop up capers. Or use olives. 4. Mix together the salmon and chopped aromatic leaves with mayo, sour cream, mustard, capers and salt and pepper. Chill in fridge overnight. 5. Spread over toasted bread.  #condiments #salmon #smokedsalmon #salmonrecipes #pate #salmonpate #eatwell #breakfastfood #breakfast #hikayatdapuriskandariah #cookwithipohbunny #ipohbunnyrecipes #homecook #homecooking
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