You can see the current state of the spreadsheet here. I've mentioned before that I have a lot of Malaysian cookbooks - my Malaysian relatives are excited to watch me learn how to cook their food, so they generously give me new cookbooks each time they see me. Most of the below cookbooks come from … Continue reading Malaysian Recipe Project →

I'd have to be super arrogant to write a definitive post on Malaysia's national dish. So this post is a list of combinations that we've tried and like. Nasi lemak has many components to it, and each of those components have a ton of versions / options. Non-negotiable components to make a successful nasi lemak … Continue reading Nasi Lemak →

Even though I haven't been posting, we've still been cooking! In the next few months I will add my notes for ayam percik, nasi lemak, and my covid-19 quarantine project of cataloging my recipe books.

One of my favorite Malaysian custards is kuih bakar pandan. (Note: 'Kuih' rhymes with 'play'.) It's a rich, creamy, nutty, floral dessert. Best when it's room temperature. We make and eat this year-round. I've tried a few different versions, and we've settled on Christina Arokiasamy's version in The Malaysian Kitchen, of course with a few … Continue reading Kuih Bakar Pandan →

This fragrant, delicious dessert is most refreshing when it's scorching hot outside. In Malaysia, this means year-round. In the US, this means the dog days of summer. Cendol is the first sweet Malaysian food I tackled - as a surprise for my husband three years ago. After comparing a few different recipes, matching Malaysian ingredient … Continue reading Cendol →

On a cold, rainy day, or when we haven't been eating as healthily as we should, this is a simple, wholesome dish that gets us back on track. Every Malaysian family has their own version. We particularly like the version that Norman Musa shares in Amazing Malaysian, with some light adaptations to the ingredients and … Continue reading Sup Ayam →