FOOD

Laksa Kuala Kangsar By Nazlina Hussin, cookbook author and cooking teacher   This laksa hails from Kuala Kangsar, Malaysia. One of the simplest laksa soups to make, it’s a skilful blend of aromatic...

Sweet Potato Ang Ku Kuih (Sweet Potato Mung Bean Cake).  Photos: Shirley Ong Geok Mooi   By Shirley Ong Geok Mooi Ang Ku Kuih, a traditional Chinese confection (literally translated as red tortoise-shaped...

THE PERANAKAN food vultures were quick to descend on the dining table at Jeffrey Chia's five-room executive flat. In short time — about an hour — the table was all...

Pulut Tai Tai Photo: Meg Tan By: Meg Tan    Pulut Tai Tai - pressed glutinous rice with coconut egg custard (kaya) — is a traditional Peranakan (Straits Chinese) dessert often served at...

By: Jessica Ham Lor Ark, or Soy Braised Duck is a Teochew classic but it’s also eaten in homes of other dialect Chinese. This is often served to mark special...

Stirfried Seafood Mee Sua MEE SUA or wheat vermicelli is an ideal one-dish meal that can be quickly tossed up when time strapped. Originating in Fujian, China, it resembles bee...

Steamed Rice Rolls, Hong Kong Style   Silky smooth translucent rice rolls are common at dim sum joints in Hong Kong. Eaten piping hot, the different fillings include dough fritters,...

Salted Egg Chicken Crackling (Chicharon) By Joan Paula Genson-Zanoria, Founder, Macology101 Food Station   Chicken crackling (or chicharon in Filipino) uses chicken skins coated in salted egg yolk seasoning. It delivers a spice kick with three...

By Lily Thoo Chai Kueh or vegetable dumplings are great Chinese New Year (CNY) snacks. They can be prepared ahead of time and frozen. When relatives and friends pop by,...

Malaysian Chilli Prawns By Chef Christina Arokiasamy Main Image: Penny De Los Santos Cooked in a sambal, this prawn dish gets an aromatic lift with fragrant curry leaves flash-fried together with garlic and...