fbpx

Home Cooked Dishes

Crispy Rendang Chicken Roulade with Lontong and Acar

Despite what you heard on that famous UK cooking show, “crispy” is not often associated with a rendang dish, but here we manage to create our own version of chicken roulade which is marinated with homemade rendang paste and then baked until crispy and golden on the skins. The key to this recipe is to start with an intense rendang paste that is made from slow-cooked Asian spices, dried coconut flakes and coconut sugar. Serves three person | By Chef Syafiq …

Indo-Style Bee Hoon Ayam Soto

A combination of rice vermicelli with slices of chicken served with a rich soup based made using peppercorn, lemongrass, galangal, candlenuts, cumin seeds and many other spices. This dish is popular in Indonesia, Malaysia and Singapore and is commonly known as ‘Mee Soto’ (yellow noodle is used in place of rice vermicelli). Topping it up with sambal chilli, fried shallot and coriander for an added taste to this dish. From home cook Anne Leong. This recipe is made easy using …

Nonya Dry Mee Siam

Boosted with a myriad of flavours (sweet, sour, spicy), the Nonya Dry Mee Siam is a popular and evergreen dish amongst the Peranakan community. Every strand of bee hoon is coated with a generous amount of flavourful chilli paste. It is sweet, sour with a gentle spiciness to it, a dish that suits well for the young and old in the family. From home cook Anne Leong. This recipe is made easy using the Kenwood Food Processor FDP623 No. of …

Nonya Kaya

The traditional Kaya toast is our nation’s favourite breakfast! Soft white bread spread with a generous amount of creamy kaya together with a thick slab of butter. The kaya is made using eggs, sugar, coconut milk and pandan leaves. The green from the Kaya comes from pandan extract. Start your day with this delightful and tasty Kaya together with a warm cup of coffee! From home cook Anne Leong. Making kaya is now simple using Kenwood Hand Blender HDP406 No. …

Payasam

Payasam is a creamy and delicious rice pudding that’s easy to make. Using a small number of ingredients, payasam is perfect if you’re looking to try out a new dessert recipe. INGREDIENTS ½ cup of vermicelli 1 ½ cups of milk ½ cup of sugar ¼ teaspoon of cardamom seeds (crushed) 6 cashew nuts 6 raisins A pinch of salt 2 teaspoons of ghee PREPARATION Heat up a pan and add a teaspoon of ghee over medium-low flame. Add vermicelli …

Steamed Pak Sou Kong with Katuk Leaves

Literally translated to the ‘white whiskered grandpa’ catfish. The silver catfish is often regarded as the crème of crop by most foodies from Central Malaysia, the flesh is silky, creamy and does not carry muddy taste due to its preferred habitat of running stream. This fish is steamed together with “katuk” leaves or sauropus in English. The fish’s silky smooth and neutral flesh truly marries well with the vegetable. This recipe uses the Cooking Chef. Ingredients 6 tbsp premium soy sauce …