Daisy custard butter cookies are a favourite old fashion cookies for the festive seasons. Specifically Chinese New Year and Hari Raya in Malaysia. Daisy shaped cookies are one of the most customary cookies. Likewise, they have been serving these cookies since the 1970s and 1980s during the festive seasons. The …
This is my own gluten free Turmeric Basmati Rice recipe of the fragrant Malaysian turmeric rice. Besides, we often refer to this dish as yellow rice using basmati rice. Likewise, I tend to use basmati rice on a daily basis. Because it is healthier due to its low Glycaemic Index …
This is one of my many favourite fried prawns recipe and my inspiration for this Chinese Five Spice Fried Prawns dish came from the Cantonese style deep fried salt and pepper prawns and of course the love for the Chinese five spice powder has prompted the creation of this really …
Traditionally, Chinese prefers to use steaming as a cooking practice, either in everyday home cooking or even for baking. Steamed whole fish is often the most popular dish in Chinese restaurants worldwide. This cooking method is to maintain the fish’s fresh quality and best flavour, plus whole fish has the …
Egg tart or egg custard tart (called dan tat in Cantonese) is a type of pastry commonly found in England, Portugal, Hong Kong and many south east Asian countries. It has an external pastry crust with wobbly egg custard filling and baked. Egg tart is the much loved dim sum …
Fried rice is not only the ideal comfort food but also one of the world’s most well-liked rice dishes. For the home cooks, fried rice is the best way of utilising leftovers in the fridge, the reason why fried rice was originally invented in China during the Sui dynasty around …
Fish cakes were invented in the 19th century in England to utilise leftover fish and mashed potato, subsequently coated with bread crumbs or batter then fried. In Europe, fish cakes are customarily made with cod, while in South East Asia, salmon, prawns, crab meat and white fish fillets are often used …
Char kuey teow or fried kway teow meaning stir-fried ricecake strips, is an extremely popular hawker or street food in Malaysia. It originated in South East Asia and is also very popular in Singapore, Brunei and Indonesia. The word “char” is adapted from Hokkien, a Chinese dialect which means “fried” …
Ondeh ondeh or onde onde is a conventional rice cake made from glutinous rice flour and sometimes mixed with mashed sweet potato, in Malaysia, Singapore and Indonesia (called keplon). It is a small round rice ball flavoured with Pandan, filled with grated palm sugar, boiled and then coated with shredded …
Pandan cake or pandan chiffon cake also called sponge cake or chiffon cake, is a very light and fluffy soft textured cake made from vegetable oil, sugar, flour, baking powder and eggs plus flavourings. It is originated from Malaysia and Indonesia. Most well-liked Asian flavour is pandan and coconut and …
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