WHAT TO COOK

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  • What to CookMalay

    Kuih Bahulu

    by Lisa K. on Tue, June 05, 2018

    This kuih has been around since our grandmothers were little girls. The texture for Kuih Bahulu is dry and light, taste is mildly sweet and has the fragrance of baked cake. If done correctly, it can be stored up to 2 months. Best way…  More »

  • What to CookMalay

    Kuih Bakar

    by Lisa K. on Mon, June 04, 2018

    Kuih Bakar is a coconut-flavoured cookie with a powdery and crumbly texture, very popular during festivities. This version is from the northern state of Kedah which has a smooth exterior. If stored in an air tight container, it will…  More »

  • What to CookMalay

    Cucur Roti

    by Lisa K. on Mon, June 04, 2018

    Do you have stale bread lying around in your kitchen? Don’t throw it away! You can use it to make this simple Cucur Roti using ingredients you already have. A great way to use up left over bits of vegetables in your fridge.  More »

  • What to CookMalay

    Arissa

    by Lisa K. on Sun, June 03, 2018

    This Johorean speciality is a savoury kuih made out of chicken or lamb, cooked with oats, spices and ghee. It can be eaten like congee or set in the fridge, cut into cubes and pan fried crispy like little meat cakes. Serve it with…  More »

  • What to CookMalay

    Kuih Lopes Kedah

    by Lisa K. on Sat, June 02, 2018

    Kuih Lopes has many versions across the West Coast but the northern Malaysian version is pandan flavoured glutinous rice cakes, rolled in coconut and served with gula melaka syrup. It has it’s signature bite from the use of air…  More »

  • What to CookMalay

    Easy Ayam Percik

    by Lisa K. on Fri, June 01, 2018

    These bad boys are sold at every PaRam at moment. But did you know it is quite easy to make it at home without a BBQ pit? Here is a simple take on the most beloved BBQ chicken of our nation.  More »

  • What to CookMalay

    Pulut Bangkok

    by Lisa K. on Fri, June 01, 2018

    This tasty little kuih also known as Pulut Pisang is found in states bordering Thailand. It’s usually a colourful pulut wrapped around a ripe sweet banana, rolled in fresh grated coconut.  More »

  • What to CookMalay

    Nasi Minyak & Gulai Daging

    by Lisa K. on Thu, May 31, 2018

    Nasi Minyak is an aromatic rice, served with either a beef or chicken gulai. It is usually made for special occasions like during Hari Raya, weddings and Ramadhan. Yes the list of ingredients is quite long but bear with me, it is so…  More »

  • What to CookMalay

    Tepung Pelita

    by Lisa K. on Thu, May 31, 2018

    Tepung Pelita is a two layer kuih of santan and pandan custard, steamed in little banana leaf or pandan pots. They are uber popular and can be found in every Param throughout Ramadhan. So good to buka with it especially when served…  More »

  • What to CookMalay

    Bubur Lambuk Pantai Timur

    by Lisa K. on Wed, May 30, 2018

    Bubur lambuk is a must have at PaRams in Terengganu . This East Coast recipe is packed with lovely fresh fish and abundance of fresh ulam. Great for buka or sahur!  More »

  • What to CookMalay

    Pulut Sotong

    by Lisa K. on Wed, May 30, 2018

    Pulut Sotong is a very traditional Terengganu tea time light meal enjoyed by the rich and royal household since 1900s. This dish has survived till today with the recipe remains pretty much unchanged. Today, it is a must have during…  More »

  • What to CookMalay

    Kuih Keria

    by Lisa K. on Wed, May 30, 2018

    Although a little different than the usual Kuih Keria which are made out of white sweet potato, this orange sweet potato version is softer, more moist and covered in sugared gula melaka which melts in your mouth at first bite. You…  More »