Food Articles

Korma Me Happy!

by Aida Azizuddin, on Fri, October 01, 2010 - 4:28:21 AM
Chef-In-Residence
Sometimes I'm more in a mood for Pakistani or Afgani style korma. They of course do not use coconut milk but rather goat's milk or yogurt. This results in their korma being thicker than ours. I always think of them up in the mountains being semi nomadic, they travel with their goats and lambs, dried…  More »

Food Articles

Cuisine of the Premiers

by Alexa P., on Tue, August 31, 2010 - 8:14:16 AM
Chef-In-Residence
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This book inspires you to cook traditional Malay style dishes with the large beautiful glossy photos of simple and delicious food. Every recipe has you drooling, and we even had a bit of trouble narrowing it down to four to attempt at the FC kitchen.

The first part of the book shares a…  More »

Food Articles

Nonya Flavours: A complete guide to Penang Straits Chinese Cuisine

by Alexa P., on Tue, August 10, 2010 - 2:22:33 AM
Chef-In-Residence
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In any culture where recipes are passed down from generation to generation with fiercely guarded cooking secrets, you are sure to find real gems. These are always dishes that are simple and eaten with family at home, often the most treasured of tastes. Ask any chef or food connoisseur what their favourite…  More »

Food Articles

A Brimful of Acar

by Aida Azizuddin, on Thu, August 05, 2010 - 2:29:20 PM
Chef-In-Residence
Since this is chutney week, I was asked to make one. However, I feel that we've covered quite a lot of chutneys in Magnificent 7 so my sister suggested an acar. No one can quite pinpoint the difference between the two. They both use a wide variety of vegetables and fruits, sometimes are cooked or not,…  More »

Food Articles

How to Cook Everything: Mark Bittman

by The Charlie, on Tue, June 29, 2010 - 5:53:44 AM
Chef-In-Residence
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Ever since I was a child, I would read cookbooks to sleep. I still do. Imagining proportions and flavours while looking at the pretty pictures in my mother's Betty Crocker cookbooks, and hoping that someday I would get a big shiny kitchen with an island counter to crank out one elegant meal after another…  More »

Food Articles

Pengats Galore

by Aida Azizuddin, on Tue, June 22, 2010 - 1:45:23 AM
Chef-In-Residence
Generally when you come for tea at a Malay household, chances are there will be a pengat or a bubur of somekind. While bubur can encompass most things in a gravy from sweet soups to savoury congee, pengat is exclusively sweet. Generally we use pengat for something, a fruit that's been simmered in santan…  More »

Food Articles

Laidback Lamb Briyani

by Aida Azizuddin, on Wed, May 05, 2010 - 3:32:51 AM
Chef-In-Residence
I find that I make briyani when I have something to celebrate- an announcement of a wedding or a birth or just when my family gathers after a long time away. In my family, we prefer it to nasi minyak or nasi tomato. One of my Uncles love it so much that he'll eat it ' terduduk sampai mengah', sort of…  More »


     
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