Soya Sauce Chicken can be seen hanging under the heat lamps in many Chinese restaurants, tempting prospective customers inside. Find out this Ang Moh's twist on the recipe here.
Ang Moh Cooks Malaysian
Welcome to Ang Moh Cooks Malaysian, where I, a simple Ang Moh, attempt to recreate my favourite Malaysian dishes using the ingredients available to me here in the UK. I'll be sharing my attempts with you, as well as the recipes I develop while testing various foodstuffs on my wife and friends.
Cooking with standard home kitchen equipment and, where possible, ingredients available in most bigger supermarkets or asian supermarkets in the UK, I'm aiming to cover the whole spectrum of Malaysian cuisine; from home cooking, through hawker dishes to restaurant fare. If I've eaten it and I've enjoyed it (or if my wife demands it), I'll be trying to replicate it.
I'm also wanting to create a resource for anyone that wants to be able to cook tasty asian food at home using whatever ingredients are available in your area. This will include such information as alternatives for certain difficult-to-buy ingredients, reviews of popular supermarket 'fresh' noodles, and general cooking techniques. Remember, my recipies are not authentic Malaysian, they are just my attempts at creating similar dishes, so I apologise in advance if any Malaysians feel that I have ruined a particular dish.
Selemat Datang!
Latest Malaysian Recipes
What could be better than a fried egg? Nyonya sweet and sour fried eggs, that's what! A feast for the senses, full of flavour, and very easy to make. Read on to find out how!
Ayam Masak Merah literally translates to chicken in red sauce, and is a comforting but flavourful dish, usually either cooked at home to satisfy the hungry mob, or bought as a dish with other items from Malay rice hawkers.
Soya bean milk, also known in Malaysia as tau chui, susu soya or air tauhu, is a popular drink in the hawker culture, regularly available alongside the various dishes on offer at Malaysian Chinese stalls.
A tasty, welcoming and homely dish, Tau Yew Bak has the honour of being part of the first meal I ever ate in Malaysia, mere hours after landing at Penang Airport. However I have very little recollection of it!