Easy to put together Kuala Lumpur Style Chee Cheong Fun using prepackaged ingredients. So delicious and it takes only 20 minutes to prepare.
Bubur Cha Cha, a popular Malaysian coconut based dessert with yam, taro, sweet potatoes, black eyed peas, and bananas. Very delicious and satisfying.
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.
A quick tutorial on How to Cut a Pineapple with minimum wastage. You only need a pineapple, sharp knife, cutting board, and a little patience.
How to Season a New Wok using lard and aromatic herbs and vegetables. High smoking point oil may be used as a substitute.
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.
Jackfruit Sago Dessert, a Southeast Asian sweet soup consisting of nangka (jackfruit) and sago in a fragrant coconut sauce. Delicious served warm or cold.
Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies.