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Showing posts from August, 2016

Kuih Lapis/Nine Layer Kuih

This nostalgic Kuih Lapis/Nine Layer Kuih is popular in Malaysia and Singapore. There are only a few ingredients required to create this wonderful kuih for snacks. Make sure you set a timer for the steaming process, wipe the pot cover dry after every layer is done and be careful not to let the hot steam burn your hands. Enjoy the kuih layer by layer...

Curry Mee (Laksa)

There are many recipes for curry laksa, and I have a few versions in my blog too. Nevertheless, there's no harm for another good one. This Curry Laksa recipe has a distinctive curry taste, with the additional, coriander, cumin and aniseed in the spice paste. The spice paste can be made in advance and stored in an airtight container for a week.

Asam Laksa

Asam Laksa is another popular dish in Malaysia. It is a dish with thick rice noodles served with a sour and slightly spicy fish based broth. Some of the key ingredients in this delicious soup include fish, Bunga Kantan or torch ginger flower, tamarind paste, dried tamarind or asam gelugor, daun kesum, etc.

How To Make Thick Rice Noodles/Lai Fun

These are thick rice noodles are also known as Laksa noodles in Malaysia and Lai Fun (濑粉) in Chinese. The noodles are made of rice flour and potato starch. It has a slightly chewy texture, but it is still soft, and it's gluten-free. The noodles are best served together with Asam Laksa, Nyonya Curry Laksa, Fish Noodles, or a simple stir-fry with either meat, seafood or vegetables.

Roti Telur (Roti With Egg)

Here is another popular Roti Canai recipe. This one is filled with egg, a bit of green chili and red onion. It's known as Roti Telur in Malaysia, and simply delicious with some Dhal or Fish Curry. Roti Canai With Egg (Roti Telur) Ingredients 1/2 Recipe Roti Canai Dough 10 Large Eggs 10 Green Chilies, chopped 1 Large Red Onion, thinly sliced Vegetable Oil Method Remove the chilled dough from the fridge. Lightly flatten each dough with your fingers and let it rest for about 25 to 30 minutes, or at room temperature. To make the roti canai; Lightly oil your palms and a clean work surface. Flatten the dough with your palms, drizzle a little oil and use a circular motion to stretch the dough. Then place one hand underneath the roti and one hand on top. Flip the dough forward, then move both your hands around the roti, and flip again,  about 6 to 10 times, until the roti is thin. Then lightly lift the dough and stretch with your hand until all the edges are paper-thi

Dhal Curry

This is a basic Dhal Curry recipe that I often cook. You can use different types of lentils but make sure you are aware that some lentils need to soak for a longer time. As for the vegetables, pumpkin or radish can be added too.

Roti Canai (Roti Pratha/Paratha)

This is the regular Roti Canai, as known in Malaysia, or Roti Pratha in its neighboring countries. It's eaten during breakfast and usually served with varieties of curry. I have made both square and round shapes in the video. The square one has a slightly softer texture, and the latter crisps on the outside. So, do try to make it at home, and you can leave me a feedback on my YouTube channel or Facebook.

How To Make Roti Canai Dough (Pratha/Paratha)

This week, I'm going to show you how to make Malaysian style Paratha. An Indian flat bread, which is known as Roti Canai locally. First, I'll share my homemade dough recipe made with wheat flour. Once you have learned the process on how to make the dough, then you can make varieties of roti, such as a plain roti, or one filled with egg, potatoes, banana, sugar, scallions, etc.

How To Make Nasi Lemak Kukus

This is my favorite steamed coconut rice recipe. It's a traditional way of cooking, a bit of prep, just like the sambal on my previous post. You have to soak the rice before steaming, etc. I have made it on many occasions and everyone who tried it, loved it! The rice is soft, light, and has a delightful coconut aroma. So, check out the video, and learn how to make it.

Best Sambal (Nasi Lemak Sambal)

This year Malaysia will be celebrating 59 years of independence from the British on August 31st 2016. So, throughout this month, I'll share some of my favorite food, that is uniquely Malaysian, and I hope you will like them too. 
I'll start with the most popular breakfast dish in Malaysia, called Nasi Lemak. The basic meals consist of coconut milk rice, Sambal, hard-boiled or fried or egg, cucumber, slices, fried anchovies and peanuts. Other great accompaniments are deep-fried chicken, Sambal Sotong Kering, etc.