Curry Mie Laksa with fish balls, fish cakes, prawns, fried tofu, Hokkien noodles, rice vermicelli, bean sprout and soft boiled egg. A flavorful dish to serve directly in the wok! Supposed to come from the Persian word for “noodles”, “laksa” is...
Unveiling Nyonya FOOD CULTURE | MALAYSIA Published in Hello Bali – January 2015 The Nyonya Cuisine from Malaysia Unveiled by Will Meyrick in the beautiful city of Penang. I am here on a mission to meet the wonderful Nyonya cuisine expert, Pearly Kee and her sisters at...
Malaysian Fish Curry with tomato, okra and tamarind juice Fear not the fish head! For this recipe, I am aided by my friend, Palm Amatawet, to cook up our version of the classic Malaysian Fish Curry. The dish itself traditionally uses the fish head, as it is packed...
Today I explain to you how to prepare a mouthwatering Pho Bo, a traditional Vietnamese dish that appeared in the late 19th Century in Northern Vietnam. […]
The easy recipe of one of my favourite dishes when in Hong Kong: Roasted pork and dry egg noodles, an explosion of flavours for a 5-star street food dish! […]
Jogyakarta is close enough to Bali that you can afford to take a few days from your island schedule to explore this intriguing part of Java, which while well known is often neglected by the Bali bound […]
How to Cook a Mouthwatering Pho Bo Soup Recipe By Will MeyrickToday I explain to you how to prepare a mouthwatering Pho Bo, a traditional Vietnamese dish that appeared in the late 19th Century in Northern Vietnam. […]
