Tour

Tau Sar Piah Dou Sha Bing, known in the Hokkien dialect as Tan Bun Pia̍h, is a type of flaky pastry with a fragrant, crispy crust. Its filling is made by mixing mung beans, sugar, a pinch of salt, and fried shallots for flavor. The pastry is then deep-fried in lard or vegetable oil.   […]

Penang Hokkien Prawn Mee The rich broth of Penang Hokkien Prawn Mee is made by simmering prawn shells, prawn heads, and either pork or chicken for 3 to 4 hours to fully extract the essence of the ingredients. Traditionally, pork lard is also added to enhance the flavor, but this practice has become less common

Kuih Bahulu (馬來雞蛋糕) Kuih Bahulu is a traditional local sponge cake loved by Malaysians of all races and ages. Traditionally, it is baked during festive seasons such as Hari Raya and Chinese New Year. Nowadays, many people know how to make it, and it is enjoyed even on regular days.   Shaped like little flowers,

Belacan Shrimp paste, also known as Belacan in Malaysia, is an essential ingredient in many Asian recipes. Traditional Malay dishes often include Belacan to create a rich, spicy flavor. The main ingredient in Belacan is tiny shrimp, known in Malay as Geragu. To make Belacan, the shrimp are mixed with chili peppers and salt, mashed

Banana Curry Fish Banana Curry Fish is also a famous Malaysian dish. The fish is wrapped in banana leaves and baked with curry powder, and seasoned with turmeric, tamarind juice, pepper, ginger, and scallions, resulting in a unique and flavorful taste. Back to Previous Page Facebook Instagram Envelope

Banana fritters After peeling the bananas, they are coated with sesame seeds, dipped in a batter made of corn flour, salt, and water, then deep-fried until golden brown. Once drained of oil, they are drizzled with icing sugar or coconut sauce. Rich and smooth in texture, this is a Malaysian dessert Back to Previous Page

Bak Kut Teh Bak Kut Teh is the energizing start to the day for many Malaysian Chinese! Bak Kut Teh is a soup made by simmering meaty pork bones with more than ten kinds of traditional Chinese herbs, including angelica (Dang Gui), ligusticum (Chuan Xiong), and others. Interestingly, although it’s called “tea,” there are actually