What to Cook

Kam Heong Crabs

by Edwan S., on Thu, August 11, 2016
Chinese

One of the most famous local crab dishes, Kam Heong Crabs is usually a must order for anyone eating out at a Chinese seafood restaurant. Sweet crab meat and a spicy, robust sauce is a beautiful combination. Here’s how to make it at home.

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What to Cook

Sambal Lala

by Edwan S., on Fri, July 15, 2016
AsianChinese

This is a hawker favourite! Fresh lala (clams) cooked in a tart and hot sambal sounds delicious just about anytime. Quick and addictive, this recipe is sure to impress your family and friends when you cook it. Put it in the middle of a table and watch the empty shells pile up!

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What to Cook

Simple Salted Egg Prawns

by Edwan S., on Tue, May 03, 2016
Chinese

Salted eggs seem to be #trending this year, so we’re revisiting one of the all time greats: salted egg prawns. Crunchy prawns coated in savoury salty egg yolks are to die for, and the aroma of curry leaves and kick from cili padi only add to the awesomeness of this classic dish.

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What to Cook

Easy Hokkien Mee

by Edwan S., on Wed, February 03, 2016
Chinese

Here is an easy (and halal!) version of a popular Chinese hawker dish. It’s quick, filling and great for the whole family to enjoy. Serve it as a laid-back lunch for those lazy weekends at home.

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What to Cook

Easy Kung Pao Chicken

by Edwan S., on Mon, April 20, 2015
Chinese

Here’s a favourite of many a Chinese restaurant. Kung Pao Chicken is dish from the Szechuan province in China. There are many variations throughout the world nowadays, but they always feature chicken, nuts and chilli peppers. Here’s our take for a simple, quick version of this spicy and savoury dish. It’s excellent with hot white rice!

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What to Cook

Easy Fish Fillet Noodles

by Edwan S., on Fri, February 27, 2015
Chinese

Fish noodles are very popular in Malaysia. The more famous version uses fried Garoupa fish heads, but that’s expensive. We’ve made a cut price version that tastes just as nice. This recipe makes a great alternative to having rice for lunch.

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What to Cook

Simple Nian Gao

by Ainur Aqil, on Tue, February 17, 2015
Chinese

Nian Gao, the sticky-sweet cake served largely during Chinese New Year traditionally takes a long time to make. While we are all for keeping cherished recipes and spending quality kitchen time with family, sometimes you do want a short cut (we can’t wait to eat it!) so it’s not too intimidating for first-timers. Try out our simple version using palm sugar (hence why it’s a darker colour) with a shorter steaming time. Most importantly, it’s delicious!

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