Easy Rice Pudding

This is the simplest rice pudding recipe that you can try at home! Just put every thing in a slow cooker and let it cook by itself! Suitable for those who are too lazy to cook :)


150g short grain rice
1 (375ml) tin evaporated milk
1/2 cup sugar
250ml water
100g sultanas
1/2 teaspoon salt
1 teaspoon vanilla essence
1/2 teaspoon cinnamon powder

1. Put all ingredients in a slow cooker.

2. Cook for 2 hours on medium heat or until the rice is tender.

3. Serve in a bowl.


Rendang Tok (Beef Rendang Tok)

This is another signature dish from the state of Perak. It is known for its exclusivity simply because it takes a long time to stir the ingredients and to wait for it to become dry. Hence, you can only get this on special occasion like the Eid celebration or any wedding luncheon. This dish is best taken with lemang, ketupat, sticky rice, tomato rice or plain white rice.


Blended Items

120g lemon grass
50g ginger
50g galangal
80g dried chilis
10g fennel
1 packet of curry powder

Other Ingredients

1kg beef, sliced into chunks
2 star anise
200g palm sugar, chopped
500g coconut milk
5 pieces of kaffir lime leaves
100g kerisik or fried grated coconut
salt to taste


1. Heat a non-stick pot and put in the blended ingredients. Stir on medium fire.

2. Add in the coconut milk, star anise and palm sugar. At this stage, add a large pinch of salt too. Stir well.

3. When the mix starts to simmer, add in the beef. Allow it to simmer.

4. Finally, add in the kerisik and the kaffir lime leaves. Simmer until dry.

serves 3-6 people


Fish with Tempoyak (Gulai Tempoyak Ikan Patin)

Tempoyak is a fermented durian flesh that has been kept for a while until it turns sour. For this dish, tempoyak is used to give a special sweet and sour taste to the fish gravy. To make tempoyak is easy. You simply need to take out the flesh of the durian and combine or mix it well it with some sugar. Then leave it in an air tight container for about two weeks before you can turn it into a condiment or gravy. If you do not wish to make fish gravy, you can use prawns or chicken instead. Do try!

3 fish flesh, in this case patin fish
4 cili padi, pounded
2 fresh red chillies, pounded
1 big onion, pounded
2 stalks of lemon grass, pounded
half of cucumber, cut into 2 inch length
2 table spoon of tempoyak
1 tea spoon tumeric powder(optional )
water, for the gravy/soup
salt, to taste

1. In a pot, mix all ingredients together with the fish.

2. Add some water until it covers the whole fish.

3. Heat the stove and lay the pot. Stir all ingredients until the fish is cooked.

4. Serve with white plain rice.

serves 2-3 people


Ayam Percik (Chicken Grilled with Coconut Milk)

This is another traditional way of making grilled chicken smoothered with thick coconut sauce. Perfect with rice or bread, or eaten on its own.


For the marinade:
a little oil
a teaspoon of paprika powder
a tablespoon of kurma powder
3-4 cloves of garlic, chopped finely
a squeeze of lime juice

For the percik sauce:

30ml of cooking oil
100ml of coconut milk
Blended Items
30g of lemon grass
30g of galangal
20g of garlic
20g of ginger
20g of onion
20g of shallot
20g of fresh turmeric
30g of candlenuts


1. First marinate your chicken pieces, legs, wings and breasts for two to six hours.

2. Then grill or barbecue the chicken pieces until done.

Tip: Keep basting the chicken with a little oil, using a bundle of crushed lemon grass stalks as a brush.

3. While that is grilling or barbecuing, you can start on the percik sauce.

4. Heat the oil and sautè the blended items until fragrant.

5. Then add coconut milk and stir until the sauce thickens. Season with salt and sugar to taste.

6. Put a few dashes of the thick coconut sauce on the chicken that is being grilled or barbequed. Grill for another five minutes.

7. Serve the chicken pieces with the sauce on the side.


Malaysian Seafood Laksa Nyonya Recipe Video

For Laksa Nyonya die eaters, you can watch this video and follow the easy steps to make one!