This beloved Malaysian dessert is an irresistible combination of chewy sago pearls,creamy coconut milk and rich syrup.
Red packets,eating fish,making dumplings,yee sang – Adam Liaw on how every Lunar New Year tradition relates to one crucial purpose – getting rich.
The Sydney restaurant’s popular rice noodle dish is spicy,smoky and much darker than the usual CKT. Founder Junda Khoo shares his secrets.
Think you can’t cook a decent stir-fry in a home kitchen? Adam Liaw’s advice will get you wok-tossing Penang’s favourite noodle dish like a pro.
The Malaysian-Australian cook and TV presenter credits her mum’s passion for making cakes and a family love of cooking for driving her own obsessiveness in the kitchen.
In Malaysia and Singapore,the name of this soup refers both to the simplicity of preparation and the vitamins found in its ingredients.
A spicy,coconutty,umami-rich noodle soup on the table in 20 minutes? Yes,you can.
This noodle bowl,a classic breakfast dish in Singapore and Malaysia,is all about the rich,shimmering broth.
This chilli and pepper-inspired prawn stir-fry is an all-embracing fire-in-the-belly cook-up,softened by the addition of lime and lemongrass.
This is a great curry,especially at this time of year,when there is plenty of fresh turmeric around. It is also an awesome way of using secondary cuts of meat,slowly cooked for maximum flavour. We often use a mix of cuts when making large amounts. Beef cheeks can work very well.