One of the highlights of our Masters of Malaysian Cuisine (MOMC) Merdeka Day broadcast was the Pikedel Grago – Portuguese-Eurasian krill fritters – prepared by retired Melaka fisherman Martin Theseira. Martin grew up in Melaka’s Portuguese Settlement, where grago (local krill) once appeared in abundance during the season from June to December. Every household would…
A recap of Martin Yan’s six-day tour of Sydney where our team was tasked with creating an extensive itinerary consisting of food tours, ticketed dinners, and media interviews to make Martin’s trip one for the history books
Participants will savour Malaysia’s abundant durian harvest while exploring renowned eateries in Kuala Lumpur, Ipoh, and Penang, along with engaging in rich cultural experiences.
In a bold move set to redefine Malaysia’s culinary landscape, the Masters of Malaysian Cuisine (MOMC) are launching “The Durian Cookbook” – a groundbreaking publication that’s already turning heads in the international gastronomy scene. Award-Winning Innovation Puts Malaysian Durian on the World Map Before even hitting the shelves, “The Durian Cookbook” has claimed the First…
One of Malaysia’s favourite drinks is Ipoh White Coffee. Just your regular coffee, right? Don’t be fooled: this style of coffee is a truly Malaysian affair. With its roots in the 19th century tin mines of Perak, Ipoh white coffee sprung from the taste of Chinese tin miner, who found the acidic coffee preferred by…
Have you ever heard of asam pedas? Meaning “sour-spicy,” it’s a fish soup originating in the Malay area of Sumatra and found all over Malaysia, especially in areas with a high concentration of Malay and Minangkabau populations. Asam pedas is seasoned with chilli, tamarind paste and other spices to create a distinctive sour and spicy…
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…
Ever seen a splashing chicken? No, not a hen in a bathtub – that’s the translation of Ayam Percik, Malaysia’s favourite charcoal chicken! “Percik” is Malay for “splashing,” a reference to the way the ayam, or chicken, is doused in an aromatic sauce. The dish hails from Kelantan, in the north-eastern part of Peninsular Malaysia,…
The Masters Of Malaysian Cuisine group, together with the Malaysian Ministry of Agriculture & Food Industries: Europe, brings you #MYFlavoursEurope, to introduce Malaysian flavours to Europe’s kitchens. Through a series of virtual Live cooking demonstrations, some of Malaysia’s most talented European-based chefs and cooks will be showing us how to add a touch of Malaysia in…
Hot on the heels of our previous collaboration with BBC Studios, our Masters of Malaysian Cuisine (MOMC) group is currently running a series of Live broadcasts based on dishes from Nigella Lawson’s new cooking show, Cook, Eat, Repeat. The show premieres in Malaysia on UnifiTV (Channel 512) and BBC Player from Monday 16 August, and,…
