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Showing posts from April, 2016

Crispy Baked Popiah {Spring Rolls}

These are Crispy Baked Popiah or Spring Rolls. The traditional recipe uses the wrapper that is made from wheat flour, and the rolls are deep-fried. However, I wanted to avoid the hassle of having to deep fry the rolls. So, after experimenting with several types of wrappers for the perfect crisp, I opted for Filo pastry because they are easy to make, and results in an amazingly crispy and delicious spring roll.

Homemade Pandan Kaya~Pandan Coconut Jam

This Pandan Kaya, or also known as Pandan Coconut Jam has a natural light green color, sweet and aromatic. It is made with just pandan extract, from fresh pandan leaf, coconut milk, eggs, and sugar. . Please check out the video for more information on how to make this delightful spread.

Grilled Meat With Rice Noodle Salad

This is my take on Vietnamese Bun Cha, a classic street-food of Hanoi. It is a scrumptious grilled meat patty eaten with rice noodle salad, simply amazing! Part of the recipe was adapted and inspired from a cookbook by Mai Pham, Pleasures of the Vietnamese Table.

Gado Gado

Gado Gado is a mixed vegetable salad served with a spicy peanut sauce dressing. It’s a traditional dish in Indonesia; but, also very popular in Malaysia. As for the salad, just make it using a good mix of your favorite vegetables. The peanut sauce dressing is relatively easy to make. There’s no cooking required, apart from roasting the peanuts. So do try my version of this peanut dressing. They are sweet, salty, sour, and spicy! Note: This is an updated post with a new video cooking guide.