With its mix of soft and crispy textures and tangy tones, tosai goes so well with the fresh flavours of chutney or the spicy tastes of curry. I love the textural variations and its slightly sour taste that whenever I go to a mamak stall, I would usually opt for tosai instead of roti canai or chapati. I've always wanted to know how to make tosai so when… More »
Give new life to boiled eggs by cooking them in a curry gravy. Spices infuse the eggs making them yummy and flavourful. We’re kinda shameless when it comes to recipes so we got this one from Aunty Buvaneswari, our social media dude’s mum. More »
"So popular that you actually have to take a number!"
Nasi Lemak is a much-loved breakfast meal for Malaysians and because of their popularity, you can usually find a stall set up in most neighbourhoods in KL. My favourite stall is luckily located near my house. This particular nasi lemak stall started out as one of those stalls that mushroom up overnight, before quickly establishing itself as an institution through word of mouth advertising. It's operated by a friendly duo of Encik Asmi and his wife Kak Sanah (for whom the stall is named after); from the back of a lorry. Kak Sanah serves up 500-600 packets of nasi lemak a day, every morning to its crowd of loyal customers. It's quite popular with people from all walks of life, from the aunty housewife to the office worker.
The range of lauk they serve is amazing. This ranges from the typical sambal kerang, sotong, daging, ayam and kuih assortments. There is even paru goreng sambal here.
I usually go for the ayam goreng because I'm not really a fan of spicy foods. Deep-fried, just right to that point where the chicken is melt-in-your-mouth tender but not mushy. The skin is crispy in that magical goldilocks zone where it's not drenched in grease nor too dry - always just right. There's a peppery but fragrant note hidden in the spices that coats the skin which gives it a nice spicy kick.
Celery salt jazzes up the humble fried chicken, adding an earthy and fragrant flavour. We also use the double batter technique in this recipe to get crispier and tastier fried skin on the chicken. More »
In celebration of Hallow's Eve, Zelda the Witch is busy making candy in her kitchen. With her loyal assistant, Gypsy the Cat, Zelda is rustling up batches of her famous coconut candy to be given out to her guests at her annual Halloween party. Zelda's coconut candies are yummy with a hard toffee exterior and a delicious chewy caramel centre.
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This Halloween, our guest chef, Evil Pumpkin shares his recipe on chocolate fudge. These scrumptious fudge squares are a cinch to whip up. Gooey and sweet, wrap them up in colourful greaseproof paper and give 'em out during trick and treat! Join Evil Pumpkin as he prepares a batch of chocolate fudge for his favourite holiday. On normal days, he terrorises… More »
Hari Raya Haji is coming up and since most Muslim families will receive a lot of meat during this occasion, we thought that it would be appropriate to highlight one part of the cow that is usually neglected by home cooks - the tongue. Although it can look quite intimidating, the tongue is actually a popular delicacy especially in the east-coast of Malaysia.… More »