The One and Only Sundry Shop – a central feature of Malaysian life serving as shopping outlet, local market, and community center all rolled into one.
Make Steamed Plain Rice Cake with the perfect texture using only 3 ingredients for Char Koay Kak (Fried Rice Cake), a popular Penang street food.
These petite Kuih Bangkit with Sago and Tapioca Flours have a lighter texture while still holding its shape. Also nice crunch and great flavor.
Ah Kong’s House (Grandfather’s House) – childhood visits to my paternal grandfather’s house and Penang’s idyllic rural life in the 1970’s.
Papa – Remembrance of My Father is a tribute to my beloved father who was not in the kitchen but through self sacrifice ensured a good and stable home.
Getting Home for the Chinese New Year – Thoughts about the journey home for the celebration and what it means to those travelling and those waiting.
This Cincaluk Pork Stir Fry is one dish not easily found at the restaurants. It is deliciously fragrant, tangy, and appetizing. A must try!
Easy to put together Kuala Lumpur Style Chee Cheong Fun using prepackaged ingredients. So delicious and it takes only 20 minutes to prepare.
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.
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!
Green Beans Omelet, a quick and easy side dish usually eaten with rice. A cut red chili is added to provide a little heat.
Kopitiam Days – Recollections of old coffee shop culture in 20th century Malaysia replete with local favorites like nasi lemak, roti canai, kopi-o, etc.
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.