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Cinta Dapur » Breakfast

Pulut Inti – Sweetened coconut rice

Pulut Inti – Sweetened coconut rice

It’s the season of Ramadan, that means its 29 or 30 days of fasting for my Muslim friends. Thereafter it is Eid al-Fitr, which  marks the end of the Ramadan period. The days leading to Eid is always greeted with a lot of buzz in Malaysia, there will be hawker stalls set up all over the place each of them with mouth watering delicacies. I always look forward to the Ramadan period when back in … Read entire article »

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Kaya – Pandan flavoured coconut jam

Kaya – Pandan flavoured coconut jam

As much as the British favours beans on toast, Malaysians favours kaya. So popular is kaya, if you were to ask any passers-by in Malaysia and there will be no lack of definition what constitute a good kaya or how it should be eaten. Kaya consists of eggs, sugar, coconut milk and flavoured with pandanus leaves. It is not a complicated dish to prepare, but does require a fair bit of patience. This dish is typically … Read entire article »

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Bak Chang – Rice Dumpling

Bak Chang – Rice Dumpling

If you think you have eaten the biggest sushi ever, then think again. Bak Chang is a classic Chinese dish passed down for generations in my family. My grandma used to make it, my parents did the same and now so do I (in my case; kind of a lone ranger as I embarked this journey on my own being so far away from my parents. Nonetheless, I had the pleasure of getting a tip … Read entire article »

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Oh Chien – Oyster Omelette

Oh Chien – Oyster Omelette

As far back as I can remember, my first experience of the dish or chien (which translates to oyster omelette) was during my visit to Pulau Ketam, Malaysia. I remember saying to myself, this is amazing and how on earth had I not had this dish before? Subsequently I would make an effort to keep a look out for this dish whenever I frequent hawker stalls throughout Malaysia. Surprisingly, there aren’t many stalls (that I … Read entire article »

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Fried Kuey Teow

Fried Kuey Teow

There use to be a Fried Kuey Teow stall not far from where I live. Lunch time are particularly busy period for the owner. Needless to say, business was very good for him and he developed a knack of managing his customer’s expectations. If you are a new customer, you would be introduced rather peculiar way of acknowledging your orders which is basically non eye-contact nor verbal confirmation of receipt of order. The best part will be when … Read entire article »

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Nasi Lemak

Nasi Lemak

The infamous Nasi Lemak. Some would claim it to be the national dish of Malaysia. I would have Nasi Lemak almost every week. Commonly found on road sides (in my opinion these are the best) they are also sold in Mamak stalls throughout Malaysia. These days, it’s pretty hard to find them served in banana leaves. With banana leaves, the rice just taste and smell better as the smell from the banana leave infuses into the … Read entire article »

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Kueh Seri Muka

Kueh Seri Muka

The last one in the series of pandan and coconut is one of my all time favourite nyonya kuehs.. it is also known as rice and custard cake or double-layered glutinous cake. I love things which although are contrasting in nature still work well together and this kueh showcases it very well with it’s the sweet and salty layers, the sticky and smooth texture and most of all the two distinct colours of green (top) and white (bottom). This … Read entire article »

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Pandan Peanut Scones

Pandan Peanut Scones

So to highlight the use of Mr Pandan leaf in a fusion dish, I have used one of my most favourite recipes, the humble scone and added pandan extract and crushed peanuts. This lovely rendition of scones using lemonade (in Malaysia you can use Sprite/ 7up, Australians tend to call it Lemonade) to aerate has an outcome of very light and fluffy scones. It only has three main ingredients which can definitely be found anywhere. In … Read entire article »

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Mr Pandan and Mrs Coconut

The two most used ingredients in Malaysian cooking are the Pandan leaf (from the Pandanus plant) and Coconut (any medium). These two wonderfully fragrant ingredients can be used separately or together. When used individually, they each produce beautiful aromas from your food, however when combined they create a flavour sensation in your mouth leaving you wanting more. Both are equally versatile and can be used for savoury or sweet dishes. Whilst researching on this topic, I read on a website that Asians use the Pandan leaf as much as Caucasians use the Vanilla bean.. actually.. I can actually see similarities in their characteristics and usage. In this relationship between Mr Pandan leaf and Mrs Coconut, I believe that the Pandan leaf has more of a distinct aroma and robust flavour hence being the masculine side and the Coconut which has a … Read entire article »

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Sambal Sotong

Sambal Sotong

If you have read my previous post on how to make sambal, then this is dish should be a walk in the park for you. Sambal sotong (Malaysian chilli paste with cuttlefish) is another Malaysian favourite commonly served along with Nasi Lemak. Using sambal as the base ingredient, sambal sotong is not difficult to prepare.  A definite must try for those uninitiated with Malaysian cuisine. Incoming search terms:resepi sotongresepi sambal sotongsambal sotongresepi sambal sotong basahresipi sambal sotongResepi masak … Read entire article »

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