It’s the eve of Hari Raya / Eid! This year – much like the last – may have taken on a different, slightly solitary mood… and you’re missing out on a lot of those delicious Raya dishes. Make them yourself...Read More

This Cape Malay yellow rice recipe makes the perfect accompaniment for a richly spiced Cape Malay curry. The sweet yellow rice is done in a rice cooker, however, you could cook it on the stove. Add buttery roti and a refreshing tomato and onion sambal and cucumber sambal and you’re set for a Cape Malay feast. Like the curry, we recommend making more than you need, as it’s fantastic as leftovers.

This is my take on this classic Cape Malay pickled fish recipe that is usually eaten around Easter but can be enjoyed at any time of the year.

I’m told Ayam Masak Merah is a ubiquitous dish at Malay buffets back in Malaysia but I honestly don’t remember ever eating it. It could be that my home state of Negeri Sembilan serves up a Malay fare that’s noticeably different to that found in other parts of the country. For the longest time after

The RuMa Hotel and Residences celebrates the spirit of Ramadhan by paying tribute to the rich and varied tastes of traditional Malay fare. Visit SANTAI and disover food inspired from across the country for Buka Puasa.

A Malaysian Food Blog that shares Malaysia best street food and restaurant food written by a passionate Malaysian Food Blogger

Spice up chicken thighs in a South African curry, packed with flavourful spices and served with a side of sweet, fragrant rice

A Malaysian Food Blog that shares Malaysia best street food and restaurant food written by a passionate Malaysian Food Blogger

Spices @ Furama restaurant located in Furama Bukit Bintang hotel is offering a sumptuous Ramadan buffet dinner prepared by Furama’s team of Malay Chefs

A Malaysian Food Blog that shares Malaysia best street food and restaurant food written by a passionate Malaysian Food Blogger

Sambal Belacan is the ubiquitous shrimp paste flavoured Malay chilli paste or condiment found all across Singapore and Malaysia.

Try this once and make it again and again. It keeps well in the fridge for 3-4 days. If you take smaller pieces of fish you can even make a starter of this.

I consider myself blessed to be staying in Malaysia. It has a mix of ethnicity and a diverse culture. Kuih is no stranger to any Malaysian and we have a vast array of it coming mainly from the Malays, the Nyonyas, the Chinese and some from the Indians. The word kuih represents primarily sweet cakes but at times, also include savouries such as pulut panggang, kuih cara lauk and cucur badak. Although diverse, it is made primarily of flour, rice flour, pandan leaf, coconut, sugar and palm sugar. The stark difference with western cakes is that there is normally no use of leavening agent and the texture is more often chewy than fluffy. I have the misfortune of misreading the recipe. The dimple is not as pretty as it is supposed to be. But if you follow correctly this recipe, you should be able to get that round dimple. Kuih lompang or directly translated to "void" cake (google translate) is an extremely easy to make dessert. It got its name from that dimple formed in the middle of the kuih after steaming. Traditionally it comes in two flavours - pandan and palm sugar. As the name suggests, it is essential that you get that dimple to be considered a good kuih lompang. But if you don't, no worries. It really makes no difference to the taste. I normally buy my kuih lompang as it is ridiculously easy to get here. Therefore, there isn't any need to make this. However I made this anyway for the benefit of those staying abroad who has not tasted it before. This recipe is also perfect for Malaysians abroad who have a special craving for this kuih but are unfortunate enough to have to make it from scratch. This recipe uses natural flavouring and colouring from the pandan. If you could sniff the natural pleasant smell of the pandan, chances are you would want to taste it...now! Kuih Lompang Pandan Makes 16 kuihs Ingredient 1 1/2 cup rice flour 1 tbsp tapioca flour 1 tsp air kapur (calcium hyroxide) 3/4 cup sugar 2 cup water 8 dark pandan (screwpine) leaf, cut into little pieces 1/2 cup fresh grated coconut 1/4 tsp salt Cooking Instructions 1. Cut pandan leaves into small pieces. Blend leaves with 1 cup of water. Strain. In another bowl, pour sugar into 1 cup of hot water. Stir until sugar dissolves. Add pandan liquid into the syrup. Add air kapur. 2. Combine rice flour and tapioca flour. Pour flour into the pandan syrup. Combine well. Strain to ensure there are no lumps. 3. Heat up steamer. Brush mini tea cups with a little bit of oil and put it into steamer for a while. Pour batter into each individual cups. Steam for 15 mins over medium high heat. Remove from fire and set aside to cool. 4. Add salt to grated coconut. Steam grated coconut briefly. 5. Once cooled, remove kuih from the cups using the back of a spoon. Serve with grated coconut on top. Notes 1. As I do not have those mini cups, I used tea cups. Turns out larger than the original. 2. It might be difficult to find air kapur and pandan abroad. You can replace air kapur with alkaline water and pandan leaves with pandan extract. As for the grated coconut, I advise you to use fresh ones. Otherwise, you can replace with dessicated coconut but the texture would taste different.

T his recipe is from the book “Shiok!” written by Terry Tan and Christopher Tan (I believe they are not related – not that it matters!). Ne...

A Malaysian Food Blog that shares Malaysia best street food and restaurant food written by a passionate Malaysian Food Blogger

A Malaysian Food Blog that shares Malaysia best street food and restaurant food written by a passionate Malaysian Food Blogger

A Cape Malay Koeksisters (also pronounced Koesisters) are sticky, syrupy sweet treats. A South-African delicacy not to be missed.

A Malaysian Food Blog that shares Malaysia best street food and restaurant food written by a passionate Malaysian Food Blogger

This wonderful Malay chicken dish creates flavour and excitement with simple cooking and just a few authentic ingredients.