Category Archives: Coconut Milk

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

Restaurant Review: Dancing Fish, KL

Dancing Fish in Bangsar Shopping Centre offers traditional Indo-Malay cuisine in a modern and refined setting. I dined here on a whim; I was actually heading to a different restaurant when I spotted its jungle-inspired walls and vibrant atmosphere, that

Restaurant Review: Dancing Fish, KL

Dancing Fish in Bangsar Shopping Centre offers traditional Indo-Malay cuisine in a modern and refined setting. I dined here on a whim; I was actually heading to a different restaurant when I spotted its jungle-inspired walls and vibrant atmosphere, that

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: 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

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