Nasi lemak with dried anchovies sambal


  • coconut rice
  • dried anchovies sambal (see below)
  • cucumber, sliced
  • fried anchovies
  • fried peanuts
  • hard-boiled eggs, halved

coconut rice


  • 400 g (2 cups) rice, washed and drained
  • 3 screwpine leaves (pandan), washed and knotted
  • 1 shallot, peeled and thickly sliced
  • 1 tsp salt
  • 400 ml coconut milk
  • 200 ml water


  1. place all ingredients into a rice cooker
  2. cook as per cooker’s instruction

fried anchovies sambals


  • 50 g deep fried anchovies
  • 1 large red onion (approx 210 g), quartered and sliced thinly
  • 60 to 70 g light brown sugar
  • 15 g tamarind paste mixed with 1 cup of water, discard the sediment later (or strained)
  • 1 1/2 tsp salt
  • 1/2 cup cooking oil

spice paste

  • 100 g shallots peeled and coarsely chopped
  • 1 bug yellow onion, chopped
  • 40 g dried red chillies, soaked in boiling water and drained
  • 1 tsp roasted shrimp paste (belacan)


  1. blend spice paste ingredients
  2. saute in moderate heat with oil
  3. stir until fragrant (and oil separated from paste)
  4. add red onion and stir briefly
  5. mix in tamarind juice, sugar and cook, 20-25 min
  6. mix in fried anchovies and cook for 15 min
  7. season with sugar/salt to taste

Spicy Assam fish


  • 1 kg mackerel (or ikan tenggiri), washed and sliced into pieces
  • 300 g ladies fingers, cut into halves diagonally with both ends removed
  • 1 medium tomato,cut into 6 wedges
  • 50 g assam paste,mixed with 200 ml water
  • cooking oil


  • 3 stalks lemongrass
  • 25 g dried chilli, soaked in water and drained
  • 150 g shallots, peeled
  • 15 g tumeric, sliced
  • 10 g galangal, sliced
  • 20 g roasted shrimp paste (belacan)
  • 2 to 3 candlenuts
  • 1 stalk ginger flower


  • 2 tbsp oyster sauce
  • 1 tbsp sugar
  • 1/4 tsp salt


  • 1 ginger flower bud
  • 3 to 4 thinly-sliced lemongrass stalks


  1. wash the spices and using a blender or a pestle and mortar, blend them until fine
  2. heat cooking oil in a wok
  3. stir fry all blended spices until fragrant
  4. pour in the assa paste-water mixture and bring to boil
  5. lace ladies fingers, tomato wedges and fish in the wok and simmer until cooked
  6. add sugar, salt, and oyster sauce to taste
  7. garnish with ginger flower and lemon grass

Simplest Popiah wrapper

Popiah can be healthy and delectable diet. You can innovate with the popiah filling to suit your preference.

Popiah wrapper


  • 600 g flour
  • 1 tsp gluten-rich tapioca flour (optional)
  • 1 tsp salt
  • 200 ml water


  1. sift through the dry ingredients
  2. mix the rest of the ingredients
  3. knead the dough (sometimes rest the dough in water overnight helps)
  4. it should be a bouncy texture, and should stick to your hand
  5. Heat up wok without oil and make sure to use non-stick pan (easier)
  6. when the wok is hot, spread the dough around the wok in a thin layer
  7. size is approx 6 inches in diameter
  8. remove when cooked, 30 sec

other alternatives that uses egg will have slight changes in the popiah flavour that I’m accustomed to.

Popiah fillng


  • 900 g icama thinly sliced
  • 1 large carrot
  • 2 to 4 pieces shitake mushroom, sliced thinly
  • 1 tbsp dried shrimps (soaked in water to soften)
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • Pinch salt
  • Dash of peper


  1. Heat wok with oil
  2. Saute dried shrimp until fragrant, then add in garlic.
  3. Add in jicama, carrot and mushroom. stir fry until softened.
  4. add in seasoning, e.g. light soy saue, oyster sauce, salt, and pepper.
  5. Bring to boil and reduce heat to simmer
  6. Add water to prevent drying and continue to simmer until jicama is softened to taste. add seasoning if required.

-other ingredients to popiah

  • fried eggs, sliced thinly
  • sauces, e.g. cantonese sweet sauce (Tim cheong)
  • chilli sauce (with garlic)
  • lettuce
  • chicken shreds (stir-fried and coated with soy sauce)
  • Chinese sausage (lap cheung), sliced

Pineapple tart


  • 150 g flour
  • 1/4 tsp salt
  • 2 tbsp corn flour
  • 100 g salted butter
  • 1 1/2 tbsp icing sugar
  • 1 egg yolk


  1. Preheat oven to 180oC
  2. Sieve flour, corn flour, salt, and icing sugar into a mixing bowl
  3. Cut butter to small pieces and rub into flour
  4. Add egg yolk to form dough
  5. Dust the work area, pinch dough, flatten with rolling pin
  6. Add 1 tsp pineapple filling and close pastry skin
  7. Glaze with egg yolk
  8. Bake in oven, 10 to 15 min until lightly brown

Pineapple filling


  • Pineapple, cut into cubes/shreds
  • sugar, sufficient to taste
  • 1 tsp cornstarch mixed with 1 tbsp water


  1. Using low to medium heat, cook the drained and crushed pineapple mixed with sugar until thicken and golden brown
  2. Stir constantly with wooden spoon to avoid burning
  3. Set aside and let cool in fridge
  4. Ready to use.

Char Siew Pau -Chinese steamed pork bun


  • 2 tbsp oil (a tinge of sesame oil)
  • 1 scallion (green onion), chopped finely
  • 1 clove garlic, chopped finely
  • 1/2 pound barbecued pork cut into smaller cubes
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sugar
  • 1 tbsp cornstarch dissolved in 2 tbsp water (or chicken stock)


  1. Prepare steamed bun dough (see below)
  2. Heat 2 tbsp oil in wok
  3. Stir fry scallion and garlic, 30 sec
  4. add pork to stir fry, 1 min
  5. add soy sauce, oyster sauce and sugar
  6. pour dissolved cornstarch
  7. stir fry quickly until pork is glazed
  8. transfer to a bowl and allow to cool
  9. on floured board, knead dough, 1 min and roll into a long, sausage like roll 2 inches in diameter
  10. slice the roll cross wise into an inch pieces
  11. flatten each piece with the palm of hands and roll with rolling pin into 3 inch diameter discs
  12. place 2 tbsp filling at the centre of each dough disc
  13. gather dough up around the filling by plaiting along the edges
  14. bring the pleats up and twist securely and firmly
  15. place each bun on aluminium foil on steamer tray
  16. cover with a towel and let rise, 1 hr until dough springs back when touched with finder
  17. remove towel
  18. steam, 10 min

Steamed bun dough


  • 1 package dried yeast (or 1 cake of fresh yeast)
  • 1 cup lukewarm water
  • 4 1/2 cup of flour
  • 2 tbsp Crisco or veggie oil
  • 1/2 cup boiling water
  • 2 tbsp sesame oil


  1. dissolve yeast in lukewarm water.
  2. add 1 cup flour, mix thoroughly.
  3. Cover with cloth
  4. Let rise, 1 hr until bubbles appear.
  5. Dissolve sugar and veggie oil in 1/2 cup boiling water. Stir well and cool until lukewarm.
  6. Pour above into yeast mixture.
  7. Add in 3 1/2 cup flour.
  8. Knead the dough on lightly floured board until smooth.
  9. Place into large, greased bowl in warm place.
  10. Cover with damp cloth.
  11. Let rise until dough double in size, ~ 2 hrs.
  12. Divide the dough into 2 portions. Knead one portion, 2 min. Repeat for the other portion.
  13. Roll each into a roll 12 inches long and 2 inches in diameter. Cut into 12 pieces (24 in total)
  14. Flatten each piece with the palm of hands. Roll with rolling pin into 3 inch circles.
  15. Brush with sesame oil.
  16. Cover tray with towel to let bun rise to double in size, 30 min.
  17. Steam for 10 min.

Malt syrup

Malt syrup is derived from concentrated pre-fermented germinated/malted barley wort (i.e. liquid extracted from mashing process).

Process involves

  1. Sprout grain, e.g. barley
  2. Mill
  3. Mash
  4. Mash separation
  5. Wort boiling
  6. Flavoured with hops
  7. Concentrate
  8. Sterilized before storage

Fig. 1 Flavourful malt syrup (pic from

Fig. 2 barley sprouting increases sweetness (pic from

Sprouting sweetens grains because of the breakdown of carbohydrate into smaller sugar molecules (

Use of malt syrup or extract in beer brewing (