The Stone Kitchen – Traditional Culinary Tools in the Malaysian Chinese kitchen needed to extract, grind, and mill goodness out of unyielding ingredients.
This Fried Chili Paste is the perfect accompaniment to your noodles and rice dishes. It is a versatile condiment to have in hand and is very easy to prepare.
Curry Laksa (Curry Mee) is a delicious spicy curried noodle soup with a variety of toppings. This is my family’s version found mainly in the Klang Valley and its surrounding areas.
Malaysian Chinese ceramic ware has been an important part of how the food was presented in family dining. Different types wares were used for different occasions.
Kuih Ee is a dessert of glutinous rice balls in syrup eaten as a symbol of unity and togetherness during Tang Chek, weddings, birthdays, and the Chinese New Year.
A short reflection on the origins of the Malaysian Chinese food and culture, and the historical influences that shape the identity of this delicious cuisine.