Tuesday, October 18, 2016

Curry Puff

A common snack in Southeast Asia and looks similar to the Portuguese empanada, it's a small pie consisting of curry with chicken and potatoes in a deep-fried shell. The curry is quite thick to prevent it from oozing out of the snack.

There are also vegetarian curry puffs that aren't spicy and made from shredded radish, grated carrots, potatoes and tofu. They're often eaten with chili sauce.

Sunday, October 9, 2016

Bahulu Cake

Bahulu cake is a mini sponge cake with a crusty layer. It is also known as Asian Madeleines, a popular delicacy among Malaysians.

Interestingly, they come in all sorts of shapes, like buttons, fishes, flowers and most commonly sea shells. The subtle sweetness makes Bahulu cake much healthier than other cakes.

If you like something to dunk in your hot chocolate or coffee, give these mini sponge cakes a go ;)

Tuesday, October 4, 2016


Youtiao, also known as the Chinese cruller, is one of the most popular breakfasts amongst Chinese communities.

It's a pair of lightly salted and deep-fried strips of dough, normally eaten at breakfast with rice congee or bak kut teh. It is also commonly eaten with coffee or soy milk.

It is puffy and crispy on the outside but soft on the inside, and I doubt if anyone does not like it ;)

Monday, September 26, 2016

Bubur Cha Cha

A dessert of sweet potatoes, taro and sago pearls cooked in pandan-flavored coconut milk. Some locals like to add bananas and black-eyed beans into this dessert as well. May be served hot or cold.

What I like about this dessert is its colorful presentation and its wonderfully good taste :)

Wednesday, September 21, 2016

Tissue Bread

Roti tisu or tissue bread is a sweet flatbread which is available at most local Mamak stalls in Malaysia and Singapore.

It's paper-thin (hence the name: tissue) and crispy, often comes in a spherical cone.

Tissue bread is often served with curry but we can complement it with sugar or ice cream.

Saturday, September 17, 2016

Tea Eggs

A traditional Chinese food. The recipe uses various spices, soy sauce, and black tea leaves. The eggs are boiled until they reach a hardened, cooked state, then the boiled eggs are removed from the water, and the entire shell of each egg is gently cracked all around. Smaller cracks produce more marbling, visible when the egg is peeled for eating. It's like snowflakes because no two are ever the same.

It is best to make it the night before, so you can let the eggs soak in the tea overnight in the refrigerator.

Monday, September 12, 2016


Popiah is a popular street food in Malaysia and Singapore.

A popiah is a soft and thin paper-like crepe made from wheat flour. Its filling is mainly stir-fried turnip, bean sprouts, French beans and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, sliced tofu, peanut powder, fried shallots and shredded omelette.