Banana Fritter Coated With Sesame Seed

Pisang Goreng or Banana Fritter is a sweet ripe banana coated in batter and deep-fried in cooking oil.   The ripe banana is soft and could not be fried as it is. It must be coated with batter.   As the hot oil absorb the batter, cook the batter and not directly the banana.  Thus, producing the Pisang Goreng with a crispy texture outside while retaining its … Continue reading Banana Fritter Coated With Sesame Seed

Bihun Sup (Rice Vermicelli in Spicy Beef Soup)

The beef soup is laden with spices. The beef broth contains pounded fennel seed, cumin seed, black pepper, and coriander seeds. To complete the taste, eat with bird’s eye chilli and soy sauce. Known as Sambal Kicap or spicy-sweet soy sauce.  This Bihun Sup is popular in the northern state of Peninsular Malaysia and is fondly known as Bihun Sup Utara. The special feature about … Continue reading Bihun Sup (Rice Vermicelli in Spicy Beef Soup)

Laksa Lemak Curry Noodles

Homemade Laksa Lemak gives a satisfying taste to enjoy with family. The gravy’s main ingredient is coconut milk and curry powder.  The sweet creamy taste of coconut milk makes the gravy satisfying to eat while the curry powder offers a spicy taste.  The Laksa Lemak is another version of Curry Noodles.  The difference is in the gravy.     Laksa Lemak uses more coconut milk, giving a … Continue reading Laksa Lemak Curry Noodles

Recipe Ketam Masak Lemak

Crab cook with coconut milk tastes delicious and authentic when we eat with freshly cooked rice especially during lunch. The gravy for this dish is using coconut milk as the main ingredient. In Malay cooking, Ketam Masak Lemak has two versions: sweet and hot.  Naturally, the crabs turn the dish into a refreshing sweet taste with creamy gravy.  However, if you want to go for … Continue reading Recipe Ketam Masak Lemak

Recipe Bubur Som Som

A delicate sweet porridge with a soft texture that is easily cut through. It uses three main ingredients: rice flour, coconut milk and water.  The syrup that accompanies the dessert gives it a light flavour and it has two types: palm sugar syrup as well as clear syrup.  The original version of syrup is prepared using coarse sugar as the main ingredient. It produces clear water … Continue reading Recipe Bubur Som Som

Red Bean Sweet Porridge

I remember the taste of the red bean sweet porridge that I ordered during a visit to a Taiwanese dessert shop in Kuala Lumpur. The ingredients to make it are red bean, rock sugar and tangerine peel.  I like to remake the sweet dessert using my own preference ingredients. Brief Story About Red Beans  Also known as the adzuki bean. It is native to China … Continue reading Red Bean Sweet Porridge

The Facts About Ketupat from Malay’s Kitchen

Ketupat is a type of food specially made during Hari Raya Aidilfitri. In Malaysia, there are two type of ketupat named, ketupat nasi and ketupat palas. The difference between ketupat nasi and ketupat palas Traditionally, ketupat nasi is a rice-based that is wrapped in the young coconut leaves. While ketupat palas is a glutinous rice-based wrapped in the leaves of pokok palas (fan palm leaves). … Continue reading The Facts About Ketupat from Malay’s Kitchen

Sambal Udang a Traditional Dish

Malaysians really love sambal, the village-style cuisine. There is one word that suits it best to describe the sambal: ‘pedas’.    Pedas is the Malay word to explain the taste of sambal.  Another word referring to sambal is hot taste. Sambal is a basic gravy and we may add it with seafood to make as side dish. Sambal with prawns gives a real kick eating with … Continue reading Sambal Udang a Traditional Dish

Having a taste of real cendol

I prefer to prepare my own dessert, which is cendol.  Cendol is a popular dessert among Malaysians to quench their thirst on sunny days. One does not have to do much to make the drink as an ingredient to make cendol available in the market. All I can say is, you only need to mix the ingredients. The only thing you cook is to make … Continue reading Having a taste of real cendol