Daily Cooking Quest

Vegetables Recipes

Malaysian Assam Fish Curry

Learn how to cook Malaysian assam fish curry that tastes just like the one served in Malaysian Mamak stalls. Don't forget to serve this with steamed rice.

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Hup Toh Soh Chinese Walnut Cookies

Greet Chinese New Year (or any holiday) with homemade hup toh soh (Chinese walnut cookies), and my recipe uses walnut and sesame seed for extra nuttiness.

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Taro Paste

Learn how to prepare taro paste with three ingredients: taro, coconut milk, and sugar. Taro paste is a great filling for bread, mooncake, mochi, or pastry.

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Bingka Labu - Kabocha Pumpkin and Coconut Milk Cake

Learn to bake Indonesian bingka labu (a kabocha pumpkin cake), where one batter splits into a softer custard filling and a firm outer crust, an instant pie.

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Chwee Kueh - Water Cake With Preserved Radish

How to cook chwee kueh (water cakes) at home with a steamer or a microwave. These cakes are delicious with the generous amount of preserved radish topping.

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Chai Po Neng - Preserved Radish Omelette

Five ingredients are all you need to prepare Chinese preserved radish omelette (chai po neng) at home. Use vegetable stock for a vegetarian friendly dish.

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Black Sesame Seeds Bread

Ground toasted black sesame seeds and sugar make the nuttiest bread filling (without nuts!), and the spiral shape of the bread makes it too pretty to eat.

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Almond Bread Rolls

Soft fluffy Asian bakery style bread rolls with sweet and crunchy ground almond paste filling. Almond can be substituted with peanuts, or sesame seeds.

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Terong Balado - Eggplants with Chili Sauce

Hot and spicy terong balado (eggplants with chili sauce) just like the one you get in a decent Padang restaurant.

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Bakwan Sayur - Vegetables Fritter

How to cook bakwan sayur (Indonesian vegetable fritters) at home, choosing the vegetable mix, and tips to get crispy bakwan.

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Black Sesame Seeds Cookies

Buttery crunchy toasted black sesame seeds cookies. This is a very nice way to enjoy sesame seeds.

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Chinese Five Spice Chocolate Chips Rolls

Transforming ubiquitous cinnamon rolls into something exotic with Chinese five spice powder and chocolate chips.

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