Jiu Hu Char (Stir Fry Jicama with Cuttlefish) is a popular Nyonya side dish or lettuce wrap filling prepared for all major festivals.
Kok Chai (Mini Peanut Puffs) are a traditional Chinese New Year snack prepared to symbolize abundant wealth. They are sweet, crunchy, and fun to eat.
Tang Chek Memories – bittersweet recollections of Winter Solstice Festival from childhood and the significance of Kuih Ee in the Chinese culture.
This easy to prepare Minced Pork and Salted Egg Congee is comfort food for the soul. It is warm, delicious, and satisfying.
Easy to put together Kuala Lumpur Style Chee Cheong Fun using prepackaged ingredients. So delicious and it takes only 20 minutes to prepare.
Vegetarian Purple Yam Mooncakes filled with homemade purple yam and sweet potato paste center to simulate salted egg yolk. Melon seeds provide texture.
A video tutorial on How to Make Red Bean Paste used in Asian pastries and desserts. Also tips on making it more suitable as a filling for mooncakes.
Char Koay Kak (Fried Rice Cake) is a popular Penang breakfast or supper street food usually served in small portions. Easy to prepare and super tasty.
Kong Tau Yew Bak (Braised Pork in Soy Sauce) is a well loved, very flavorful Hokkien (Fujianese) comfort food dish. Usually comes with hard boiled eggs.
No more raw or hardened snowskin mooncakes. Make these soft, fully cooked, not your usual Pandan Snowskin Mooncakes. Also a rehash if you have leftovers.
Green Beans Omelet, a quick and easy side dish usually eaten with rice. A cut red chili is added to provide a little heat.
Half Boiled Eggs and toast are a favorite Malaysian breakfast. Learn how to cook them to a soft, creamy, and delicious perfection in a hot water bath.
Wat Tan Hor (Cantonese Fried Noodles with Silky Egg Sauce) a.k.a. “kong foo chow” is a must-try! Can be easily prepared at home.
Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew). It is a spicy and tangy soup delicious served with steamed rice.