Ju Hu Charis a popular Nyonya side dish or lettuce wrap filling, and a must-have prepared for all major festivals. Traditionally Nyonya, cooking the Ju Hu Char is a test of skills as the jicama needs to be julienned so finely. A versatile dish, you can also have the ju hu char wrapped in popiah skin or on a pie tee (top hat).
Ais Tingkap is also known as Window Sherbet. A rather odd name for a drink, the name originated from the 1930's when Ais Tingkap was first sold through a window! Originated from Penang Island in Malaysia, now you can make you own with this recipe.
Roti Jala literally means “net bread”. The lacy and net like pancake/crepe is a very traditional Malaysian dish that is usually homemade and served at events such as weddings and festivals, and is also very popular as an afternoon tea snack. It is usually eaten in sets of three to four pieces with curries, as a substitute to rice. The whole idea of the "net" is to trap the curry sauce, therefore no Roti Jala is complete without curries.
Malaysian Lemongrass curry is a combination of Chinese and Malaysian spices and cooking techniques to create a distinct Peranakan style curry dish. With a unique blend of spices, tamarind and lemongrass, this fragrant curry is a favourite among Malaysian community.
Kapitan Chicken Curry is a distinctly Nonya flavoured curry that embodies the history of Malacca, Malaysia. It combines Indian curry with Malaysian and Chinese ingredients which is a richer, drier and thicker version of the standard curry, infused with the aromas of lemongrass, lime leaves and spices.
It is a new wave of curry in Malaysia. The paste is originated from White Curry Mee (means noodle). In Malaysia, it is a bowl of noodle in a white broth serves with a spoon of red spices. By mixing up the spices and noodle together, it comes to an authentic Malaysian White Curry Mee which is a popular and common dish found on the street.
Curry dishes are well-loved by many Asians. Made with flavourful spices, the rich and fragrant curry sauce is a versatile convenient sauce to whip up that spicy meal. Yeo’s Malaysian Mild Curry is a very simple and mild version of curry which is suitable for everyone.
Sambal is a generic term that is used to describe a spicy condiment or sauce which is primarily made from chilli, pepper, salt and other ingredients depending on the variety. Yeo’s Sambal paste has added other ingredients – tomato paste & galangal to bring a well-balanced taste which is perfect for stir-frying.
Laksa is made with a rich, slightly sweet and strongly spiced coconut gravy with lots of fresh aromatic herbs. It is a version of Kuala Lumpur and it is a popular street food.
It is a street eat and a well-loved Asian sauce of chopped peanuts, spices, chilli and tamarind, this sauce evokes a sweet yet slightly spicy flavour that promises to whet everyone’s appetite!
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