This week’s lockdown recipe series is all about Nduja – Calabria’s spicy, spreadable pork salume and one of my ultimate favourite ingredients to have on standby in the fridge! Its deep savoury flavour and… Continue reading
If there’s one type of food I’ve craved this lockdown period in London more than anything else, it would be the street food of home and the rest of South East Asia. This… Continue reading
Staying on the theme of simplified lockdown recipes, this next one in the series celebrates my favourite of all the humble tinned fish – SARDINES! Nutritious, budget-friendly, meaty and packing a punch in… Continue reading
Such surreal and uncertain times we find ourselves in. With Supper Clubs and cooking gigs on hold in the coming months, I’ve found the past couple of weeks totally discombobulating – a mixture… Continue reading
Let’s face it – with the amount of dried shrimp & belachan (fermented shrimp paste) used in Nyonya & Malaysian cuisine, it doesn’t make for the most vege-friendly of cuisines out there. However,… Continue reading
Out of all the noodle dishes on the planet, a plate of Char Koay Teow still remains my favourite of them all. For me, the best of the best are found on the… Continue reading
This hearty, delicious stew is one of Baba-Nyonya cuisine’s most iconic dishes. Originating from the Southern Nyonya stronghold of Malacca, Pongteh has been gracing the family dinner tables of generations of the Peranakan… Continue reading
This decadent, rendang-like beef curry originates from the northeastern states of Terengganu and Kelantan. Daging Kerutuk tends to be sweeter in flavour and milder in spice compared to other Malaysian curries out there. As is… Continue reading
As the weather turns chillier, I find myself craving the warmth of the broths and stews from my childhood. This Nyonya Kiam Chai Boey is right at the top of the list. Literally meaning ‘leftovers’, my… Continue reading
This fiery, red chicken curry hails from the southern Malaysian state of Malacca. The eponymous ‘Devil’ comes in the form of its distinct red colour and spiciness! A historic, prominent trading port in… Continue reading
It’s nearly Chinese New Year! Which can only mean one thing… Yee Sang season is here! Also known as Yu Sheng, this colourful and vibrant raw fish and shredded vegetable salad is a… Continue reading
Ever since my maiden trip to Kuching earlier this year, I’ve been missing the food of the region massively – Sarawak Laksa especially! If you are looking for a Laksa that is slightly subtler compared… Continue reading
Turmeric (kunyit) is used widely in Malaysian cuisine. Its earthy flavour and distinct yellow colour is essential in everything from spice pastes to marinades, curries to Laksa broths. Long considered an anti-inflammatory ingredient… Continue reading
After a long hot day in the tropics, few desserts are more refreshing than an ice cold bowl of Bubur Cha Cha. At the core of this popular and traditional Malaysian dessert is a… Continue reading
This spicy Sambal Prawn dish is one of my all time favourites and a signature at my Nyonya Supper Club. Those who followed The Taste UK last year will also recognise it as that all-important first audition… Continue reading
If you’ve been following this blog for a while, you will know how close Spanish food is to my heart. Whether its Tapas bar-hopping in Barcelona or a Pintxos pilgrimage to the one… Continue reading
This light, nourishing broth, bursting with anti-oxidants and vitamins is the Malaysian-Chinese mother’s miracle cure for that cold you just can’t shake off. A single bowl of this detoxifying elixir, packed full of watercress, goji… Continue reading
Laksa is undoubtedly one of the most popular dishes in Malaysian cuisine. You will find many different versions across the country, each with their own intricacies. The ‘Assam’ version here hails from my… Continue reading
“We were born to work together…. together we will make music.” What the cameras didn’t show was me… on the verge of passing out having just heard one of my culinary heroes imploring me… Continue reading
Curry Kapitan is easily my favourite Malaysian curry of them all. In my opinion, no dish better epitomizes the marriage between Chinese and Malay influences better than this Penang Nyonya icon. Richer, thicker and… Continue reading
