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How to cook: Nasi ayam panggang (roast chicken rice)

If you’re a fan of Hainanese chicken rice, you’ll like this roast version of the rice and chicken combo. The Malaysian roast chicken rice is a dish that consists of marinated and roasted chicken served...

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How to cook: Steamed sticky rice and pork wrapped in banana leaves

The Chinese zongzi — sticky rice wrapped in leaves then steamed — has many variations all over Asia. Some are savory while others are sweet. Although bamboo leaves are traditionally used for zongzi,...

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How to cook: Chili eggplants

On Asian Food Channel, there is a Malaysian cooking show that I can watch with the audio off. Yep, the talkies are in Malaysian but there are subtitles. I love that show although I can’t even remember...

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How to cook: Sambal kangkong with shrimp paste

Having just recently discovered the myriad of kangkong recipes in various Asian cuisines, my kangkong world has expanded by leaps and bounds. How was I to know that by simply changing the spelling of...

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How to cook: Spicy mung bean sprouts and tofu

A variation of the chili eggplants. The same spice paste is used but this dish has more crisp to it. The fried tofu cubes add body and volume to the dish; the mung bean sprouts add a lightness and...

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