Category Archives: Malay

Restaurant Reviews: Nyonya Dining at Sri Nyonya & Baba Low’s 486, KL

When the Chinese landed on Malaysia’s shores, they brought with them a pantry of spices, a cache of recipes and a deep knowledge of the culinary arts. The Chinese immigrants settled predominantly in Melacca, an important port at the time

Restaurant Reviews: Nyonya Dining at Sri Nyonya & Baba Low’s 486, KL

When the Chinese landed on Malaysia’s shores, they brought with them a pantry of spices, a cache of recipes and a deep knowledge of the culinary arts. The Chinese immigrants settled predominantly in Melacca, an important port at the time

Recipe: Chilli Cornflakes

starter for a dinner party, as they are so easy and fast to put together. Ingredients: 2-3tbsp Malaysian chilli sambal/chilli paste 5 shallots, finely diced 5 cloves garlic, finely chopped or minced sugar and salt, to taste handful or 2 of ikan

Recipe: Chilli Cornflakes

starter for a dinner party, as they are so easy and fast to put together. Ingredients: 2-3tbsp Malaysian chilli sambal/chilli paste 5 shallots, finely diced 5 cloves garlic, finely chopped or minced sugar and salt, to taste handful or 2 of ikan

Recipe: Cucur Udang (Prawn Fritters) with Sweet Chilli Sauce

A crunchy snack that will have you going in for more and more. The chilli dipping sauce is a delicious complement to the fritters, giving a kick of spicy and a sweetness that pairs perfectly with the delicate prawns. It’s

Recipe: Cucur Udang (Prawn Fritters) with Sweet Chilli Sauce

A crunchy snack that will have you going in for more and more. The chilli dipping sauce is a delicious complement to the fritters, giving a kick of spicy and a sweetness that pairs perfectly with the delicate prawns. It’s

Authentic Malaysian Cookery at LaZat Cookery School, KL

LaZat offers authentic cookery lessons in a contemporary Malaysian home environment, surrounded by lush greenery. Who would have thought that just a few hundred meters from the highway at Damansara, this quiet haven would exist, where you can escape the city

Authentic Malaysian Cookery at LaZat Cookery School, KL

LaZat offers authentic cookery lessons in a contemporary Malaysian home environment, surrounded by lush greenery. Who would have thought that just a few hundred meters from the highway at Damansara, this quiet haven would exist, where you can escape the city

Recipe: Kueh Koci (Steamed Coconut and Glutinous Rice Dessert)

Coconut is present is most Malaysian dessert, whether it be coconut milk, fresh coconut or dried. Here, it provides an extremely juicy, sweet and ‘moreish’ filling for these sticky rice balls; a lovely light and easy to prepare dessert. Ingredients:

Recipe: Kueh Koci (Steamed Coconut and Glutinous Rice Dessert)

Coconut is present is most Malaysian dessert, whether it be coconut milk, fresh coconut or dried. Here, it provides an extremely juicy, sweet and ‘moreish’ filling for these sticky rice balls; a lovely light and easy to prepare dessert. Ingredients:

Recipe: Rendang Daging (Beef)

Rendang is a rich, thick and richly spiced meat dish which is traditionally prepared for festivities, such as Hari Raya and always present at a Malaysian wedding. The dish uses coconut milk, ginger, galangal, lemongrass, turmeric, kaffir lime, shallots and

Recipe: Rendang Daging (Beef)

Rendang is a rich, thick and richly spiced meat dish which is traditionally prepared for festivities, such as Hari Raya and always present at a Malaysian wedding. The dish uses coconut milk, ginger, galangal, lemongrass, turmeric, kaffir lime, shallots and

Recipe: Acar Timun (Spicy Warm Cucumber Salad)

I will certainly try cooking cucumber much more in the future after cooking this dish. Crunchy, fragrant and slightly spicy; I can see why this dish is traditionally paired with beef rending (see recipe here) – its freshness balances out

Recipe: Acar Timun (Spicy Warm Cucumber Salad)

I will certainly try cooking cucumber much more in the future after cooking this dish. Crunchy, fragrant and slightly spicy; I can see why this dish is traditionally paired with beef rending (see recipe here) – its freshness balances out

Recipe: Kaya Toast and Half-Boiled Eggs

Kaya toast is a well-known snack and breakfast staple in Malaysia and Singapore, credited to the Hainanese who settled here in the 19th century, developing sizeable communities in Penang and Johor where they founded many coffee houses. Two slices of

Recipe: Kaya Toast and Half-Boiled Eggs

Kaya toast is a well-known snack and breakfast staple in Malaysia and Singapore, credited to the Hainanese who settled here in the 19th century, developing sizeable communities in Penang and Johor where they founded many coffee houses. Two slices of

Chain Reaction: 4 of KL’s Kopitiam Chains

KL is overflowing with quirky cafés, but Malaysians never forget the original kopitiams where locals gather to catch up with friends and family over a coffee and a light bite. This daily ritual is engrained in their culture. Here is

Chain Reaction: 4 of KL’s Kopitiam Chains

KL is overflowing with quirky cafés, but Malaysians never forget the original kopitiams where locals gather to catch up with friends and family over a coffee and a light bite. This daily ritual is engrained in their culture. Here is

Recipe: Chicken Curry with Coconut, Galangal and Lemongrass

Ingredients: 1kg chicken, chopped 400ml coconut milk 2 Bird’s Eye chillies, chopped (discard seeds for a less spicy option) 3 cloves garlic 1 shallot, finely diced 2 lemongrass stalks, smashed (I used a rolling pin) 1″ galangal (or ginger) 4

Recipe: Chicken Curry with Coconut, Galangal and Lemongrass

Ingredients: 1kg chicken, chopped 400ml coconut milk 2 Bird’s Eye chillies, chopped (discard seeds for a less spicy option) 3 cloves garlic 1 shallot, finely diced 2 lemongrass stalks, smashed (I used a rolling pin) 1″ galangal (or ginger) 4