This page is dedicated to sharing my Malaysian roots with you. I am half English and half Malaysian, and as you know a chef.
Food is a huge part of the culture in Malaysia my upbringing and maybe this is why I love food and it means so much to me! Although I love to cook anything and everything, Malaysian and Asian is my speciality
I want to help people all over the world find out about how wonderful Malaysian food is. If you don’t know already then your missing out – big time! It is the ultimate fusion food in my opinion. With influences from many different ethnic groups such as the Malays, Chinese, Indian, Indonesian, Nyonya, even Portuguese and Persians! All the different regions have their own style and specialties and there is just so much to discover.
I have been working with Malaysia Kitchen to help promote Malaysian food here in the UK. I am absolutely loving showing people how to cook traditional homemade Malaysian dishes, it’s a part of my heritage that I am totally proud of. Not enough people know about Malaysian food and I intend to change that – it’s just too good not to know about it!
Here are some bit’s of work I have done already and also some recipes for you to start trying!
This is a classic dish found all over Malaysia from the Peranckan culture. There are traditionally two types of laksa – curry laksa and ayam laksa. Curry Laksa is a spicy coconut curry soup with noodles while asam laksa is a sour fish soup with noodles.
There are many different regional variations of Laksa in Malaysia including Johor Laksa, Penang Laksa and Sarawak Laksa.
There are quite a few ingredients required to make this dish but it is well worth the effort and to make things simpler make supermarkets and oriental supermarkets offer a laksa paste
Nyonya cuisine is a beautiful fusion of Malay and Chinese flavours and it’s a culinary legacy of the Straits Chinese communities of Malaysia. The dishes use many Malay ingredients such as galangal, turmeric and lemon grass and mix them with Chinese influences like pork and the Chinese styles of cooking. A key ingredient is belacan – a dried shrimp paste
Malaysia Night in Trafalgar Square
I am involved in an exciting food project with Fried Chillies and I can’t wait to give you all more information on what’s happening – you’ll just have to stay tuned – this is going to be BIG!