Here are the prizes from our latest MOMC Giveaway to celebrate our Malaysian Heritage Cuisine live cooking series, followed by a list of the 29 winners
In Masters of Malaysian Cuisine’s latest exciting collaboration, we were honoured to join forces with the Ministry of Agriculture and Food Industries (MAFI) of Malaysia to celebrate Malaysian Heritage Cuisine through a series of global live events. Held in 5 locations, Kuala Lumpur, Sydney, Dubai, the U.K., and South Africa, the campaign aimed to raise…
MEDIA RELEASE 15 March 2021 MAFI Partners with the Masters of Malaysian Cuisine to Promote Malaysian Ingredients to the World The Ministry of Agriculture and Food Industries of Malaysia (MAFI) will partner with the Masters of Malaysian Cuisine group to promote Malaysian ingredients through a series of global live cooking demonstrations and food tasting sessions….
Chef Bob Adnin’s recipe for eclectic Sambal Daging Salai (smoked meat sambal) with belacan tomato salsa in tacos, from MOMCTV Season 1 Episode 1.
MOMC 2021 and our new team, new look and new direction. Also, see our lineup of MOMC@Heart chefs plus what projects we’re currently working on.
Link to video here >> https://youtu.be/mvk-HMw5akQ Ever since Masters of Malaysian Cuisine launched, we have had interest from broadcasters about creating a TV show around our chefs and our content. This aligns with one of my core reasons for creating this group, which is to showcase Malaysian recipes and cooking techniques through the lenses of…
Her Majesty Queen Azizah of Malaysia surprises Masters of Malaysian Cuisine audience by cooking Live on Air from Istana Negara (Palace) kitchen
Masters of Malaysian Cuisine is back with a new series, Gong Xi Kongsi, to celebrate Chinese New Year recipes through virtual Live cooking demonstrations. Find out who’s joined our line-up and what you can expect over the next six weeks.
MOMC TV launches; also, MOMC-MATJHN Live Series One Revealed
by Zaleha Olpin Serves 4 Ingredients for the rollednoodles1 ½ cups of rice flour½ cup plain flour2 ½ to 3 cups of warmwater1 tsp of salt2 tbsp vegetable oilIngredients for the soup500 gm Spanishmackerel1 tbsp tamarind juice300ml coconut milk orcoconut cream100ml water (more orless)- to thin the sauce ifneeded Ingredients for the spice paste4 medium…