If you are looking for delicious treats to try while visiting Malaysia, traditional kuih keria sira is the perfect start! This sweet, doughnut-like delicacy is enjoyed throughout the country as a snack. Originating in Penang, kuih keria sira is a centuries-old dessert with a unique texture. Popular in the northern states of Perak, Kedah, and…
Assam prawns, or tamarind fried prawns, is one of the simplest dishes to make in the vast Malaysian menu. Yet fans of this sweet-and-sour seafood dish declare it the country’s best! Known as “assam hae” in Hokkien, this Nyonya dish draws from both Chinese and Malay influences. It was created by descendants of early Chinese…
Imagine a snack that’s savoury and sweet, crunchy and chewy, made from fish and flour… Thanks to the fishers of Terengganu, such a thing exists: it’s called keropok lekor, and it’s one of the most popular snacks in Malaysia. Terengganu is the base of Malaysia’s South China Sea fishing industry, and it’s said local villagers…
Mention “kuih” to sweet-toothed foodies and eyes will light up. The fame of these snacks is sweeping the world, and Malaysians are rightly proud of them. Yet of the country’s many kuih, the east coast version – kuih akok – is quite different and, of course, delicious. Kuih akok, or simply akok, a traditional dessert…
Klebang Coconut Shake If you’re seeking a refreshing drink to cool down during a hot and humid Malaysian day, look no further than the iconic Klebang Coconut Shake. Coming from its namesake, the town of Klebang in Melaka, this coconut shake has been served by roadside vendors since the 1960s and has become an integral…
The Durian Cookbook named Best Fruit Book in the World Published by Jackie M in a splendid team work with Masters of Malaysian Cuisine and the Ministry of Agriculture and Food Security, the Durian Cookbook won the Gourmand World Cookbook Award “Best in the World” during the Saudi Feast Food Festival in Riyadh. Founded in 1995 by…
The karipap, or curry puff, is a simple snack with an interesting history. It’s been likened to the British Cornish pasty, the Portuguese empanada, and the Indian samosa, all of which were introduced to the Malaysian peninsula and maritime Southeast Asia during the colonial period. The name karipap comes from a mixture of the Malay…
![[MEDIA RELEASE] Masters of Malaysian Cuisine (MOMC) Presents The Durian Cookbook](https://malaysianchefs.com/wp-content/uploads/2023/06/queen-azizah-durian-cookbook-momc-dking-768x511.jpg)
MEDIA RELEASE Kuala Lumpur, Sunday 21st May 2023 The Masters of Malaysian Cuisine (MOMC) unveiled their latest collaborative project, The Durian Cookbook, a publication aimed to broaden international interest in the King of Fruits – the Durian. Produced in partnership with the Ministry of Agriculture and Food Security (MAFS), the book consists of 70 private…
No fruit in the world divides people like a durian. It smells like hell and tastes like heaven… and only true fans or the bravest food lovers can get past its pungent odour. Yet it is so revered in Malaysia, it’s been declared “the king of fruits”! This country is home to more than 200…
While cendol can be found all over the country in hawker markets and street stalls, Penang Island is the birthplace of Teochew cendol.
