This Milo Santan Agar-agar is a layered jelly made with Malaysia’s most popular chocolate malt drink and coconut milk. A dessert perfect for any occasion.
This Salted Fish Curry is an adaptation of the Nyonya version using freshly salted fish instead of dried salted fish. It is just as delicious!
These petite Kuih Bangkit with Sago and Tapioca Flours have a lighter texture while still holding its shape. Also nice crunch and great flavor.
Nasi Ulam – a Nyonya Herb Rice packed with fish flakes, kerisik, and aromatic herbs. Delicious eaten on its own or with other main and side dishes.
Sambal Udang (Prawn Sambal) is a fiery and piquant side dish often served as an accompaniment to perk up any rice meal. A must-try for the spicy food fan.
This piquant Sambal Steamed Okra with a spicy sambal belacan and soy sauce dressing is full of umami flavor. Takes only 20 minutes to prepare.
Jiu Hu Char (Stir Fry Jicama with Cuttlefish) is a popular Nyonya side dish or lettuce wrap filling prepared for all major festivals.
This Cincaluk Pork Stir Fry is one dish not easily found at the restaurants. It is deliciously fragrant, tangy, and appetizing. A must try!
Kiam Hu Beehoon is fried rice noodles with salted fish, eggs, and kangkung. It is very tasty served with sambal belacan and lime wedges. A must try!
Fermented small shrimps give this Cincaluk Char Beehoon (rice noodles) its distinctive umami flavor. Delicious served with lime juice and cut red chilies.
Light, airy, and fragrant Kuih Bangkit (Tapioca Cookies) are a Chinese New Year favorite in Malaysia and Singapore. Uses only 5 ingredients with detailed video instructions.
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.