The spice junkie Garam masala means hot aromatic mixture of spices. It’s not uncommon for each household in India to boast the best blend of spices for garam masala. Truth is, there isn’t a set of spices for garam masala. It’s what you like it to taste like.   Having said that, I

Char Siu Bao

              I grew up eating bao or as we call it in Malaysia pao. We’d wait for the pao man to come around midnight on Fridays and Saturdays. My favourite is Char Siu Pao. This is the dumpling with sweet pork filling. I’ve made it a few times in

Tom yum paste

                  Ingredients: 4 lemongrass stalks sliced (in Malaysia I’d use only, only three inches of the white part from the base of the lemongrass because we had a huge lemongrass bush. My dad would cut it short all the time, to keep it compact. Other times, he’d
                    As a Malaysian I usually have all the ingredients in my freezer and pantry. If you don’t, just make a run to the Chinese grocers and you’ll have them ready for cooking at any time. It’s easy to do this soup. Now you can enjoy

Malaysian Telur Bungkus

  Scroll to the bottom to see all the pictures. I was introduced to different versions of this recipe in Pulau Pinang (Penang). I lived there for two years and had a great time discovering new Malaysian food and places. It’s also where I truly learned to make authentic assam laksa. I was born and

Kuih dadar (Malaysian crepes)

Ingredients: Batter 2 cups thick coconut cream from the can 1 cup juice from a bunch of pandan (screwpine leaves) strained or screwpine leaf essence 2-3 cups water 2 eggs beaten 4 cups flour 1 tbsp salt 1 tsp baking powder dissolved in ¼ cup water ¼ cup coconut oil   Method: Mix the coconut