Recipe: Chee Cheong Fun

Malaysia Kitchen has recently launched its cooking series on Seven Two on Saturdays at 3pm (Read more here). To whet your appetities, here is a recipe for the Chee Cheong Fun from Episode 2...
By: Jackie M 

125 g rice flour 
2 ½ Tbsp tapioca flour 
500ml water 
1 Tbsp oil 
2 Tbsp oil, extra for mould 

¼ cup sesame seeds, toasted 
1 cup oil 
1 brown onion, peeled and sliced thinly Chilli sauce (Sriracha), optional 

Topping Sauce Option 1 
⅓ cup prawn paste aka Petis Udang 
½ cup water 
*Kicap manis (sweet soya sauce) 

Topping Sauce Option 2 
1 cup hoisin sauce 
1 cup water 
⅓ cup sugar 


Combine all the rice flour roll ingredients and mix well, batter will be very thin. 

Brush a square metal cake pan with oil, pour a very thin layer (2 mm) of batter and steam on high heat for 1 - 3 minutes OR use an oiled non-metallic baking dish and microwave on high for about a minute and a half (75 to 90 seconds depending on strength of your microwave). 

Allow to cool slightly then use a spatula or scraper to lift up the edge of the rice flour sheet. Roll up then put aside and repeat process until all the batter is used up. Toast sesame seeds in a dry pan over medium heat, cool. 

Heat the oil in a wok and fry the onion until light brown. Remove onion from oil and transfer onto paper towel to crisp up. Store the onion crisps for future use, reserve oil for topping the rolls. 

For topping sauce 1, combine prawn paste and water in a saucepan. Simmer on low heat, stirring constantly, until well mixed. 

For topping sauce 2, combine hoisin sauce, water and sugar in a saucepan. Simmer on low heat until sugar is completely dissolved. 

To assemble, cut the rice flour rolls into 3 cm widths. Drizzle with either sauce option. Drizzle with onion oil and a sprinkle of toasted sesame seeds, serve with chilli sauce if you like it spicy.

Recipe: Chicken and Prawn Wontons with dry-style noodles

Malaysia Kitchen has recently launched its cooking series on Seven Two on Saturdays at 3pm (Read more here). To whet your appetities, here is a recipe for the Chicken and Prawn Wontons with dry-style noodles from Episode 1...

By: Jackie M
Time: 30 minutes
Serves: 4

500g fresh, thin wonton noodles
2 bunches Chinese broccoli

Chicken and Prawn Wontons
200g chicken, minced
200g banana prawns, peeled and minced
8 water chestnuts, minced
1 stalk spring onion, sliced
2 Tbsp packaged fried shallots
½ *chicken stock granules, crumbled
1 ½ tsp sesame oil
½ tsp. pepper
1 pack of 50 wonton skins
1 Tbsp. sesame oil, extra

Wonton Mee Sauce
2 Tbsp minced garlic 2
50ml vegetable oil
50ml soya sauce
50ml sesame oil
50ml thick soya sauce (kicap pekat)
200ml oyster sauce
200ml abalone sauce (or fish sauce)
1 ½ tsp white pepper
50ml water


For the wontons, combine all filling ingredients, in a bowl and mix well. Place 1 heaped tsp filling in the middle of a wonton skin, gather the edges and scrunch up to make money bags or fold into triangles. Pinch well to seal filling inside.

Place on a tray lined with greaseproof paper, keeping wontons separate or they will stick together. Bring water to a boil in a large saucepan. Poach wontons in batches until they float to the top, about 3 minutes. Remove with a slotted spoon, drizzle with sesame oil and serve with Wonton Mee noodles.

Tip: Wonton skins are square, not round, and available in the refrigerated section of Asian grocery stores.

For the noodles, fry garlic in oil until just brown. Strain and discard garlic, reserving oil. In a heavy-based saucepan combine garlic oil with remaining sauce ingredients and simmer until chicken stock granules are dissolved. Set aside to cool.

Bring a large pot of water to the boil. Blanch Chinese broccoli for about 10 seconds and set aside. In
batches, blanch noodles for about a minute, remove with strainer and run under cold water for 3 seconds.

Quickly dip noodles back into the boiling water for 3 seconds then drain.

Toss noodles with a couple of tablespoons of sauce and place on a plate. Repeat with remaining noodles. Serve with the blanched Choy Sum, Chicken & Prawn Wontons and Chicken Char Siew.

Papparich Nunawading

Gastrology bloggers dined courtesy of PappaRich.
PappaRich dishes up high quality Malaysian food that manages to be both traditional and accessible. The dishes reflect the cultural melange of Malaysia, with influences from Malay, Chinese and Indian cuisines. The man behind PappaRich, Mr. Rich Tan, draws recipe inspiration from regions throughout Malaysia, personally travelling across the country to sample its many food offerings.
The focus is on food served fresh and fast, making PappaRich the ideal spot for a quick work lunch or midweek dinner. The PappaRich Nunawading restaurant interior is consistent with the rest of the chain - designed with a simple and casual aesthetic, without compromising on style. We enjoyed the comfortable, friendly atmosphere. 
The open plan layout of each restaurant also gives diners the chance to see their Roti Canai being freshly prepared on the spot.
We commenced our dining experience with a couple of their delicious drinks. We loved the wide variety of drinks and recommend in particular the “matcha rocks”. An ice blended green tea with red bean topped with green tea ice cream, this is a delectably refreshing drink.
Chilli Pan Mee

We loved the dry flour noodles served with minced chicken, fried anchovies, a spicy chilli pan mee chilli, mushrooms, fried shallots, spinach and topped with perfectly poached half boiled egg. Tip: Stir well before consuming!
Dry Koay Teow with Steamed Chicken

The slippery thin flat rice noodles were served with a tasty sweet sauce, red chilli and perfectly cooked steamed chicken.
Ipoh Koay Teow Soup with Prawns & Chicken Slices

Thin flat rice noodles were served in a wholesome chicken soup and prawn head broth. We enjoyed the generous toppings of prawns, chicken slices, bean sprouts, chives and red chilli.
Pappa Pan Mee Soup

This bowl of Pan Mee soup took us back to the streets of Malaysia. The egg and flour noodles had a wonderful al dente texture and were served in a beautiful anchovy based soup and topped with minced chicken, fried anchovies, mushrooms, spinach and perfectly poached half boiled egg. The addition of the house-made special chilli on the side to the dish to another level.

Of particular note were the succulent, aromatic, freshly grilled chicken satay skewers which we slathered in the decadent and perfectly spiced satay sauce.
Nasi Lemak with Curry Chicken

Malaysia’s national dish, the Nasi Lemak was delicious. Aromatic coconut milk infused steamed rice was served with decadent curry chicken, fried anchovies, fried peanuts, hard boiled egg alongside spicy sambal and cucumber slices.
PappaRich is perfect for a quick bite or a relaxing leisurely meal. The Nunawading store is a hit, offering fans with truly authentic Malaysian home cuisine in Australia.

Location: T56 Brand Smart 288 Whitehorse Rd, Nunawading
Phone: (03) 9878 8860
Cuisine: Malaysian

Click to add a blog post for PappaRich on Zomato

Fiesta Malaysia 2015

Gastrology bloggers dined courtesy of MASCA.
On Saturday 9 of May 2015, Melbournians celebrated Fiesta Malaysia - a festival which showcased Malaysian cuisine sourced from the best and most authentic Malaysian restaurants in and around Melbourne.
This year, Fiesta Malaysia brought together a number of popular Malaysian eateries. 
NL House

We loved NL House's fried chicken nasi lemak. The chicken was delectably crispy and had been nicely caramelised and flavoured well by an array of spices. 
Together with fluffy coconut rice, crispy anchovies and out-of-this-world kerabu sambal, it was an addictive and comforting dish.

We were all very impressed with the quality of Mamak's offerings. Every dish tasted incredibly authentic. 
As expected, the roti was expertly prepared - beautifully crisp on the outside and fluffy on the inside. 
The satay was authentic and delicious. We loved how the satay was authentically served with cucumber and onion which went well with the decadent and perfectly spiced satay sauce. Our taste buds had been transported to the streets of Kuala Lumpur! 
Killiney Kopitiam

A popular chain restaurant in Singapore, Malaysia, Indonesia, Hong Kong and China, Killiney Kopitiam is all about the "Kopitiam" (meaning coffee shop) culture in Malaysia and Singapore. We enjoyed sipping on their refreshing Teh Tarik and Milo Dinasour while we found a place to sit and enjoy their famous Hainanese Chicken rice. 
We absolutely loved what we tasted. The chicken was tender and the fluffy chicken rice was full of flavour. We especially loved the authentic taste of the chilli condiment. Their durian crepe (strictly for Durian lovers ONLY), was another standout - creamy and decadent. 
Shallot Thai

Shallot Thai is a popular Thai eatery with locations in Burwood and Malvern East. Everything was seriously delicious and delivered with the friendliest service. 
We were impressed with the perfectly cooked squid which was slathered in deliciously mild chilli sauce which allowed the natural sweetness of the squid to shine. 
The Mango sticky rice was a Thai classic. The dessert was scrumptious with generous slices of fresh mango over gooey sticky rice and creamy coconut cream - yum! 
Shallot Thai Restaurant on Urbanspoon
Perwakilan Melbourne

The lovely ladies at Perwakilan Melbourne served up beautifully made roti jala and curry alongside some delicious Malay kueh.
Zam Zam

Originating from the Mamak population in Malaysia (Tamil Muslims of Malaysian nationality), the cuisine served at Zam Zam is full of flavour, spicy and simply addictive. We enjoyed sampling their Chicken biryani.
Pasar Malam

Pasar Malam channels the spirit of Malaysian hawker-style eating centres in Kuala Lumpur, where locals gather to catch up and share tasty hawker favourites. The menu features a wide array of options it’s all good. Trust us, you can’t really go wrong here. 
We started off with their Ayam Percik, a spicy barbecued chicken commonly sold at roadside food stalls all over the state of Kelantan. The chicken had been sufficiently seasoned and was wonderfully flavoursome. Each morsel had benefited from a delectable outer charring courtesy of spending the perfect time on the grill. 
We also devoured their apam balik pancakes. Wonderfully thin and crisp, these babies were filled with peanuts and sugar. AMAZING! 
Pasar Malam on Urbanspoon
Sambal Kampung

Sambal Kampung is  a Malaysian restaurant in Maribyrnong and the CBD.
Sambal Kampung served up a delicious basa which was served with a decadent spicy layer of sambal. While the use of basa wasn't traditional, the sambal itself was beautiful.
Sambal Kampung on Urbanspoon
Drums Café

Drums Café is an incredibly welcoming Indian food eatery located in Queen Victoria Market.
We enjoyed their flavourful array of authentic Indian dishes. 
The Devilled Chicken was our favourite dish. The boneless pieces of chicken were tender and full of the flavour which made it a great pair with their fluffy naan.
 Drums Cafe on Urbanspoon
Bamboe Café

Bamboe Café dishes up authentic Indonesian cuisine with friendly service in Chadstone. The food is tasty and the menu is incredibly well priced. 
Bamboe Cafe on Urbanspoon
The Rolling Scoops

The Rolling Scoops produces natural artisan gelato. The gelato's amazing texture and taste is testament to the perfectly balanced base that is used to make each flavour. Each flavour is made from organic milk, 100% natural ingredients, no preservatives, no added colour and no eggs. 
We loved the distinctively smooth, dense texture of their durian and Teh Tarik gelato. 
Fiesta Malaysia is MASCA Victoria's largest annual event. Fiesta Malaysia celebrated and promoted the diversity of Malaysian cultures, cuisines, tourism and history to Australia's local and international community. 
The festival received strong support from the Malaysian Government, the Australian Government, numerous corporate partners, ASEAN-root peak student representative bodies, university and non-university-based Malaysian Students Organisations. 

Fiesta Malaysia 2014 received an overwhelming response from over 18,000 visitors from different cultural backgrounds to experience a slice of Malaysia for themselves.
Apart from the authentic Malaysian food by Melbourne's top Malaysian restaurants, the festival also featured cultural exhibitions, traditional games and live performances. 
A series of demonstrations and competitions that relate to Malaysian cuisine also ran including a Durian Eating Competition and also a Roti Canai Making Challenge.

Chai Carlton

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.
A simple shopfront just off Swanston Street, sandwiched between Lincoln and Argyle Square is home to one of the most authentic tasting Malaysian street-food experiences in Melbourne.
Chai Carlton is a neighbourhood gem which channels the spirit of Malaysian hawker-style eating centres in Kuala Lumpur, where locals gather to catch up and share tasty hawker favourites.

The menu features a wide array of options and as co-owner Cindy explains, “Choose whatever you like - it’s all good!” And it’s true, you can’t really go wrong here.
From top (clockwise): Tofu Bakar, Mamak Rojak, Kampung Sardine, Lobak, Cripsy “Ichi Kabin” Chicken Wings

Our dinner commenced with a few plates from their “Jonker Street Favourites” menu section. Each item was full of flavour and meticulously prepared. Of particular note was the Lobak. The Lobak is a mixture of ground up lean pork, water chestnuts and herbs wrapped in a beancurd skin which has been steamed and then pan fried until crisp. The crispy beancurd exterior, juicy interior and salty-sweet chilli sauce makes for an excellent appetiser. Another crowd pleaser was the rojak which took us to the streets of Malaysia. A textural spicy hot salad with vegetable and delicious gravy - nothing short of yum! 
Yam Gravy Crispy Pork with rice

The wonderfully crisp morsels of pork were slathered with the most delicious yam gravy. This dish was comfort food at its best. The fluffy rice was the perfect canvas for the rich flavours. 
Assam Laksa

One of the few places in Melbourne delivering an authentic Assam Laksa, Chai Carlton’s take is a real treat. For the uninitiated, Assam Laksa is a spicy and sour fish-based soup from Malaysia. It was a fiery treat which was notable for its use of high quality sardines and the interplay between salinity, heat and acidity.
Beef rendang nasi lemak

The beef rendang was decadent. The full-bodied, pungent rendang gravy paired beautifully with melt-in-your-mouth morsels of beef. We enjoyed the richness of the curry and the generous use of spices which showcased the customary punchy flavours exhibited by Malaysian curries generally.  Together with fluffy coconut rice, crispy anchovies and sambal, it was an addictive and comforting dish.
Har Mee - Prawn noodles

The Har Mee was delightful. The soup was complex and aromatic and was served with generous amounts of noodles, vegetables, fish cakes, pork, and garnished with the requisite components, egg and prawns. We adored the wonderful chilli kick from the soup.
Fried Kuey Teow

The fried kuey teow was wonderfully authentic. Long and thick ribbons of flat rice noodles were cooked with an assortment of ingredients - shrimps, fish cake, Chinese sausage and egg – all of which possessed a beautiful wok caramelisation. The dish had the perfect amount of heat and boasted a great depth of flavour.
Top: Sago gula Melaka
Bottom (from left): Bubur cha cha, Yu Tiow with House Kaya

The desserts were lovely. The bubur cha cha was a decadent and textural dessert of sweet potato and taro immersed in fragrant pandan flavoured coconut soup sweetened with palm sugar. The Sago Pudding was yet another scrumptious dessert with beautifully balanced flavours. We appreciated the slight saltiness of the coconut milk which took the dessert to the next level. The house kaya on the other hand was also well made and went perfectly with the crisp Yu Tiow (a form of Chinese doughnut).
Chai Carlton brings delicious Hawker-oriented Malaysian fare to the table. Simple favourites are featured alongside lesser known options - but all stay true to the hawker spirit by focusing on authentic flavours at bargain prices. We will definitely be back. 

Location: 127 Pelham Street, Carlton
Phone: 03 9347 7448
Cuisine: Asian, Malaysian, Chinese

Chai - Eat Like Malaysian on Urbanspoon

Product review: MasFood Ginger All Purpose Paste

This post was sponsored by MATRADE's Malaysian Kitchen Program.

We recently got our hands on the MasFood Ginger All Purpose Paste which is perfect for cooking ginger chicken, Hainanese chicken rice or just as a general, all purpose ginger paste. 
Masfood has just been imported by Oriental Merchant (Australia's largest Asian food importer). 
There are about 12 products lines which comprise mostly of ready to cook pastes and we are really excited to try many more of them!
The packet provides easy, step by step instructions on how to prepare the specific recipes. We decided to make ginger chicken and it could not have been easier!


500g chicken thighs
1 sachet of MasFood Ginger All Purpose Paste

Steps - Chicken

  1. Stir-fry the MasFood Ginger All Purpose Paste with a small amount of water. 
  2. Then add in 500g of chicken thighs and stir-fry until cooked. 
We loved how easy and delicious the ginger chicken was to cook and will definitely be cooking this again for a quick and easy mid week dinner. We were really impressed by the quality of this MasFood product and are looking forward to testing out the other products in the range!

Product review: Chilliz Dry Curry (Rendang Paste) 200g

This post was sponsored by MATRADE's Malaysian Kitchen Program.

Rendang is a spicy meat dish. Unlike many Malaysian dishes that involve a rempah (spice paste), this one is not caramelised but is used as a marinade and then simmered until the meat is tender and gravy reduced. 

Hearty, delicious and full of flavour, this dish is perfect for sharing and is eaten with steamed rice, ketupat (a compressed rice cake) or lemang (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes.

Rendang is rich in spices and can be difficult to make, which is where this handy paste comes in. The rendang paste includes ingredients such as onion, Galangal, Lemon Grass, Chilli, Sugar, Garlic, Salt, Ginger, Tamarind, Turmeric Leaves and Kaffir Lime Leaves so all the hard work is done. Using this recipe paste, your rendang can be ready in 25 minutes and serves 6 person.

What you need:

1kg oyster blade of beef (cubed)
1 packet Chilliz Dry Curry (Rendang Paste) 200g (available from Exotic Groceries
400 ml coconut milk

Cooking Instructions:
  1. Add the beef to the Paste Mix.
  2. Pour in the coconut milk and allow to simmer on medium heat until meat is tender and sauce is thickened for a minimum of 25 minutes.
  3. Enjoy!

The paste makes a lovely rendang as the meat absorbs all the spices and becomes beautifully tender. Because of the numerous spices, the rendang is has a complex and absolutely moreish taste.

Masak Ku

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.
Meaning “my cooking”, “Masak Ku” is wonderfully Malaysian. Showcasing the melting pot of cuisines and culture that is Malaysia, Masak Ku serves a cosmopolitan of delicious food that has predominantly Malay, Chinese and Indian influences.
The menu encourages sharing with friends and family (the Malaysian way!) with an array of dishes that range from small portioned plates to larger mains. We absolutely adored all the dished we sampled.
Soft shell crab salad

Our meal began with the simple, yet ever so enticing, soft shell crab. The deep fried crustacean pieces were coated in a semi-thick crisp batter that encapsulated firm, sweet flesh. 
Chicken 55 - Succulent morsels of marinated chicken flash-fried and wok-tossed in a chilli spice mix with garlic
Malaysian chicken satay

We adored the succulent, aromatic, freshly grilled chicken on skewers. We loved how the satay was authentically served with cucumber and delicious ketupat which helped soak up the decadent and perfectly spiced satay sauce.
Sambal Fish Char-grilled in Banana Leaf

The Sambal Fish Char-grilled in Banana Leaf was a modern interpretation of a favourite hawker dish.  Beautifully smoky, the deboned whole trout was stuffed and smothered with a beautiful belachan based sambal paste and wrapped in a banana leaf parcel then chargrilled. It had the perfect level of heat and was cooked very well.
Kelantan Chicken
Chicken Maryland marinated in a tamarind, turmeric and coconut milk mix then chargrilled. Served with a sauce reduction
Fried Duck

The fried duck was another crowd pleaser. Deboned and braised in master stock, the duck had then been lightly floured and flash-fried. Of particular note was the tender duck’s velvety texture and crisp skin.
Lamb Pepper Curry

The lamb pepper curry was decadent. The melt in your mouth morsels of lamb were full of flavour. The full-bodied, pungent rendang gravy had been cooked with a fragrant selection of spices, coconut cream and boasted lovely notes of crushed black peppercorns. 
Purple Rice Pudding with Coconut Milk

The desserts at Masak Ku were outstanding.
Mango Sago Pudding

The Mango Sago Pudding was scrumptious with beautiful mango flavours infused into the sago and topped with pomelo, lime zest and dried mango and drizzled with creamy coconut milk - yum! 
Mango Jubilee

Visually attractive, the mango jubilee was a delight. We enjoyed the fresh mango served with two creamy scoops of house-made mango ice cream. It was refreshingly light, well balanced and cleverly constructed.  
Durian ice cream

The durian ice cream (strictly for Durian lovers ONLY), was a stand out. The decadent durian ice cream was a welcome departure from the usually weak flavours and instead was vibrant, creamy and absolutely moreish.
Masak Ku presents an elegant and skilfully restrained take on Malaysian cuisine whilst remaining true to its origins. 

Location: 732 Burke Road, Camberwell
Phone: 03 9882 3812
Cuisine: Asian, Malaysian

Masak Ku on Urbanspoon

A chat with Bernard Chu and Yen Yee @ T By LuxBite

Gastrology bloggers visited T by LuxBite courtesy of MATRADE's Malaysian Kitchen Program.
More than just an ordinary retail cake store, LuxBite is a fun, interactive workshop where people can go to embrace and indulge in the sweeter things in life. LuxBite founders and flavour-makers Bernard Chu and Yen Yee employ their artistic ingenuity to craft a diverse range of desserts that push the boundaries with great success.
Over the years, each of our visits to LuxBite have been greated with macarons that are assembled with care and attention; the immense pride with which LuxBite produces its macarons is evident from not only the appearance of each macaron but also in texture and taste. Luxbite’s exhibit a clear passion, patience and most importantly, precision.  
Bernard and Yen have recently opened up a new concept in the CBD, T By Luxbite. We chat to them about how having a Malaysian background has influenced their work in the kitchen, what makes them tick and their new venture T By Luxbite.
How has your Malaysian background influenced you?

Our philosophy has always been to incorporate French techniques with South East Asian flavours.
Growing up in Malaysia (Asia’s cultural melting pot) has meant being exposed to many different interesting flavours. It is these flavours that evoke our childhood memories and the very flavours we seek to share with our customers. An example of this is our kaya toast macaron which features the classic Malaysian kaya (Malaysian coconut egg jam).
Do you use a lot of Malaysian/ Asian ingredients?

We push the boundaries and want Melbournians to know there is more to Asian dessert flavours than black sesame and green tea! We were on the forefront with Yuzu years ago (which is now common place in Melbourne). Other flavours we have brought to the front include bamboo charcoal which again is becoming more common place. While of course, the flavours do not have to be of Asian origin or inspired by Asian ingredients to get our creative juices flowing, we certainly love incorporating these. Sometimes, it even goes beyond flavour it’s a cultural/ way of life thing like our scrumptious Emoji and Kuma tarts - Cute desserts, which are very Japanese/Asian inspired.
What is your process of creating a new dessert?

The concept comes first and then the look and then the flavour. Inspiration comes from everywhere. From our dessert chefs to our natural surrounds. The next step then is to make an idea which seems impossible, possible. This includes consulting each other and creating. For example, we had an apple tart with autumn leaves, inspired by the leaves we would see falling down during the autumn.

How often would a new dessert come on the scene at LuxBite or T By Luxbite?

It’s hard to say but probably around 5-6 weeks per recipe/product as it really is a process filled with trial and error. It also depends on the holiday seasons and celebrations. It is pertinent to be organised. For example, Mothers Day recipes are already under way and Chinese New Year dessert recipes had to be finalised back in Christmas. That’s how we stay on top of things so the new dessert creations are also influenced by the seasons and celebrations.

What is your favourite Malaysian ingredient?

We love using pandan, coconut, kaya as well as Kopiko and Ribena (not quite Malaysian but definitely something Malaysian kids and ourselves grew up with!).
Your sweet temptations include the extraordinarily famous “Lolly Bag Cake” as seen on Master Chef Australia, made from seven layers of succulent flavours, including banana lolly jaconde, freckles crunch, mandarin jaffa ganache, musk mallow, more banana lolly jaconde, spearmint leaf buttercream and is topped with a redskins glaze. It was one of the craziest desserts Australia has seen! What other crazy desserts have you been making?

We've had some really interesting creations over the years including recently, Chinese New Year inspired creations such as our Bakkwa (i.e. 肉干) macaron as well as Gai Chai Peng (i.e. 鸡仔餅 also known as Little Chicken biscuit) macaron.

Have any Malaysian influencers inspired you? Any non-Malaysian influencers?

In terms of Malaysian influencers, Cheong Liew comes to mind. One of South Australia's most well-known chefs, Cheong Liew leverages from his Malaysian background to utilise an amalgamation of Malay, Indian, Chinese and English cultures and cuisines in his cooking.

In terms of non-Malaysian influencers there are many. Various people from the industry as well as European legends such as Pierre Herme have influenced our methods. We also love to read and share our thoughts, ideas and recipes with others in the industy which in turn inspires us.
What is T By Luxbite?

T stands for tarts. It is Luxbite’s new confectionery concept: a store dedicated entirely to the wonder that is the tart.

How does T By Luxbite fit into the Luxbite concept in South Yarra?

Luxbite isn't just one thing. We are a concept, a collaborator and truth be told, a little bit crazy. Starting with our South Yarra café and patisserie, the LuxBite concept has expanded to include dessert festivals and product collaborations with brands like Wondersnack, Mörk Chocolate and N2 extreme gelato. T By LuxBite is the latest piece of the puzzle to join our family, a city-based traiteur where you can pick up tarts, macarons and other take home treats in a snap. So look out for future concepts by Luxbite.
Hottest tart flavour which is available in store at T By Luxbite at the moment?

We love our Kalamansi tart which is made from jackfruit, longan, chilli salt, kalamansi curd, meringue, kaffir lime and serbet. This was inspired by our travels to Thailand.

Any exciting events we should be keeping our eyes peeled for?

We’ve got Sugar Hit coming up in April. Details will be available soon but keep yourself posted on and We love collaborations as it is an opportunity to create something new and exciting with others as passionate as we are. And when we say “collaboration”, we mean it! You’re always going to be trying a never seen before new dessert from us at these collaboration events, including Sugar Hit.
T By LuxBite’s range of tarts and macarons is truly amazing. The macarons on offer range from the more classic flavours such as Salted Caramel and Hazelnut, to modern twists such as Heilala Vanilla Crème Brulee and Bamboo Oolong Tea but it doesn’t stop there. LuxBite push things to the next level with flavour sensations such as Ribena Lemonade and Kaya Toast.

We also spotted one of our favourite LuxBite creations in store, the Endless Love Macaron Cake which is inspired by Pierre Herme’s Ispahan. A dessert which features lychee ganache, rose cream, lychee, fresh raspberries, rose & lychee macarons it is a must-have. The combination of perfectly soft yet chewy rose and lychee shells, the decadent lychee ganache and rose cream filling is a marriage made in heaven;  truly superlative in every sense.
From left: Mango gelato tartBrulee gelato tart 

We couldn't resist devouring these 2 "Bye bye summer time tarts" before we left. A collaboration with N2, these tarts incorporate N2's luxurious nitrogen gelato. The Brulee gelato tart boasted a beautiful passionfruit caramel, whipped passionfruit curd, toasted coconut and N2 pandan gelato and topped with sugar crackling. We loved the perfect balance of acidity and sweetness in the tart. The Mango gelato tart on the other hand was a refreshing creation of whipped lemon curd, chewy coconut jelly, N2 mango gelato and was finished with coconut and sesame crumble. YUM!
It was an absolute pleasure to hear from these passionate creators. T By LuxBite is an exciting addition to Melbourne's CBD with speciality tarts and macarons that push the boundaries in the most miraculous manner. The flavour combinations are interesting, complex but most importantly they work.

Location: 517 Flinders Lane  Melbourne
Phone: 03 9629 9662
Cuisine: Desserts

T By LuxBite on Urbanspoon

NL House

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.
NL House brings Malaysian street-food culture, and hawker dishes to the heart of Melbourne.
Having benefited from a recent facelift last year, the restaurant is beaming with pride. Speaking to owners Marcel and Aline (who bought NL House in 2008), it is clear that they are passionate about the food that they serve. Everything you eat is made in-house. From the popular 'sambal' condiment that accompanies your nasi lemak to the pandan jelly in your iced cendol. 
The sambals: Traditional (spicy chilli sambal) Kelantan (sweet and sour sambal) Kerabu (shrimp and lime leaf sambal)

These babies take a gruelling 8 hours to make and are some of the tastiest and most authentic we have sampled in Melbourne. Our favourite sambal was the Kerabu, followed closely by the traditional sambal. The kerabu sambal was notable for its complex and fiery flavour which finishes on a citrus note courtesy of the kaffir lime leaves. Every morsel exploded with the briny flavour of the shrimp. Simply delicious! 
In the near future, NL House will be bringing their very popular 'sambal' condiment into local grocery stores. In the meantime, you can buy them from the restaurant at $5 a jar.
Beef Rendang nasi lemak with crispy anchovies, loved it with the kerabu sambal

The beef rendang was decadent. The full-bodied, pungent rendang gravy paired beautifully with melt-in-your-mouth morsels of beef. We enjoyed the richness of the curry and the generous use of spices which showcased the customary punchy flavours exhibited by Malaysian curries generally.  Together with fluffy coconut rice, crispy anchovies and out-of-this-world kerabu sambal, it was an addictive and comforting dish. 
Their most popular nasi lemak is the one served with their fried chicken and it is easy to understand why. The chicken was delectably crispy and had been nicely caramelised and flavoured well by an array of spices.
Seafood laksa

The seafood laksa was delightful. Derived from a traditional Malacca laksa recipe, the spicy coconut gravy base was complex and aromatic and was served with generous amounts of noodles, bean curd puffs, fish cakes, seafood, bean shoots, and garnished with carrot and spring onions. 
Left: soya bean and grass jelly drink
Right: Iced Cendol

The house made drinks are lovely and include a refreshing soya bean and grass jelly drink as well as an absolutely delicious iced cendol drink. For the uninitiated, the cendol dessert is a coconut milk dessert with pandan flavoured jelly noodles made with beautiful palm sugar. NL House’s rendition of this classic dessert was decadently rich, amply sweet and beautifully made. 
Serving up some of the most authentic nasi lemak in town, NL House presents a refreshing take on Malaysian cuisine whilst remaining true to its origins. With food this good, great service and prices this reasonable, NL House punches above its weight. 

Location: 115 Grattan St  Carlton
Phone: 03 9348 1572
Cuisine: Malaysian, Asian, Chinese

NL House (Nasi Lemak House) on Urbanspoon

Recipe: Yam Duck

This post was sponsored by MATRADE's Malaysian Kitchen Program.

One of our favourite Malaysian dishes to enjoy at home is a stew made from yam and duck which is called (creatively!) yam duck.
This dish is an old school favourite in Malaysia and can be cooked easily at home with readily available Malaysian ingredients.

Here's what you will need:

2 kg duck, cleaned and cut into 8 pieces
1 ½ kg yam, cut into large wedges
100g young ginger, sliced
1 tbsp chopped garlic
¼ cup canola oil
1 packet bean curd
400ml water
2 tbsp Ayam brand Oyster sauce
1 tbsp Yeo's sesame oil (available from Oriental Merchant)
1 tsp Ayam brand palm sugar 
½ tsp pepper
1 pc cinnamon stick, about 5 cm long
2 Dragon Phoenix star anise
2 cloves
And here's how to make it:

Heat the oil in a saucepan and fry off the ginger and garlic until soft. Add in cinnamon, star anise and cloves as well as the duck and stir fry until the duck is sealed and well coated with spices. Add the 400ml of water and allow to cook on low heat till meat tender. Then add the yam and all remaining ingredients and simmer until the yam is soft. Garnish with spring onions and sliced chilli to taste and enjoy!

Killiney Kopitiam

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.

A popular chain restaurant in Singapore, Malaysia, Indonesia, Hong Kong and China, Killiney Kopitiam is all about the "Kopitiam" (meaning coffee shop) culture in Malaysia and Singapore.
Sliced Fish Fillet Noodle Soup

The menu features a good range of Malaysian and Singaporean hawker food.
Crispy Noodle
Hainanese Chicken Rice

Their famous Hainanese Chicken rice met expectations. The chicken was tender and the fluffy chicken rice was full of flavour. We especially loved the authentic taste of the chilli condiment.

Killiney Kopitiam Lygon Street on Urbanspoon Killiney Kopitiam Bourke Street on Urbanspoon

Newton Circus

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.
Newton Circus in Box Hill North draws on owner Alex’s Malaysian background and Chef John’s Singaporean background to serve up authentic Singaporean and Malaysian food. The cuisine at Newton Circus reflects the diversity of it's South East Asian roots, drawing influences from Malay, Chinese, Peranakan and Indian cuisine.

The service was friendly and prompt with staff that are clearly proud of the food being served up.
Seafood ngoh hiang

The ngoh hiang is a mixture of ground up fish and vegetables wrapped in a beancurd skin which has been steamed and then pan fried until crisp. The crispy beancurd exterior, juicy fish cake interior and dark salty-sweet sauce makes for an excellent appetiser.

Chai Tow Kway

A much loved "anytime" snack of many Singaporeans and Malaysians, Chai Tow Kway is dish of fried radish cake and egg. Absolutely authentic, Newton Circus’ version was scrumptious and made with generous amounts of radish – crispy on the outside and soft on the inside, every bite was moreish.

Singapore hokkien prawn noodle

An authentically delicious rendition, combining rice vermicelli and Hokkien noodles with bean sprouts, prawn, squid, egg and pork crackling.

Seafood nyonya laksa

This seafood nyonya laksa was an absolute highlight. Derived from the Nyonya heritage in Malacca, the spicy coconut gravy base was complex and aromatic and was served with generous amounts of noodles, bean sprouts, tofu puffs, prawns, squid, fish, fish cakes and hard-boiled eggs. Definitely a dish worth returning for!

Hokkien noodle with oyster sauce

Prepared with dark and sweet soy and combining generous amounts of vegetables, prawns, squid, fish & sesame oil, the noodles were certainly not short on flavour.

Hainanese chicken

Succulent pieces of chicken were served with fluffy chicken rice and a beautiful chilli condiment. This dish was expertly prepared and authentic.

Beef rendang
Chilli prawns

The chilli prawns were absolutely stunning.  This dish promised a lot and delivered on those promises. We loved the beautifully fresh prawns which were lathered in sticky garlicky tomato chilli sauce which was aromatic and had the perfect level of spice. We just wish we had some mantau (steamed buns) to mop up the remaining sauce!
Newton Circus delights with a delectable array of hawker foods you will love. We can't wait to return for another delicious bowl of the seafood nyonya laksa.

Location: 179 Middleborough Rd  Box Hill South
Phone: 03 9890 9221
Cuisine: Asian, Malaysian, Singaporean

Newton Circus on Urbanspoon

MKP Appreciation Dinner @ Marriott Melbourne

Gastrology bloggers attended the dinner as part of MATRADE's Malaysian Kitchen Program.
Gastrology was recently invited by the Consulate General of Malaysia, Trade Section (MATRADE Melbourne), to attend an Appreciation Dinner, in conjunction with the Malaysian Kitchen Program 2014 at the Marriott Hotel.
The event was one of the initiatives of the Malaysia Kitchen Programme organised by MATRADE to promote Malaysian cuisine and food products such as paste and sauces to institutional buyers, importers and distributors in Victoria.
Crispy school prawns with fried shallots, chillies, coriander leaves, cucumber and soy

At the event, guests who were mainly institutional buyers, major importers and distributors of Malaysian products, restaurateurs, and members of the media were treated to an array of Malaysian favourites and Malaysian-inspired fusion cuisine.
Chicken and lamb satay

This included Mamak mee goreng and Roti Canai, which was prepared using Malaysian paste and ingredients available in retail stores in Melbourne and Victoria. 
A total of 12 Malaysian dishes and desserts as well as teh tarik (or "pulled tea" which is tea and milk poured through the air between two cups until it reaches a rich, frothy texture) were served to guests.
Roti Canai

We loved the roti canai, a form of fluffy and crispy flat bread, which is also known as Paratha. This bread is ‘tossed’ and cooked on a flat iron griddle ad often eaten together with curry or lentils.
Grilled fish with chilli sambal
Mee Goreng Mamak

The mee goreng was a flavourful and mildly-spicy fried noodle dish. It is normally cooked with garlic, shallots, prawns or chicken, vegetables and eggs in a hot wok. Normally served as a quick meal from an all-day menu.

Malaysia’s most famous contribution to the culinary world - the legendary satay. This dish consists of small pieces of marinated meat skewered on sticks and grilled over a charcoal fire. The meat is then brushed with oil mixed with honey and spices and served with a spicy peanut dip.
Roast turkey breast rendang
Sago gula melaka
Nata de Coco (coconut jelly)
Fruit rojak 

Desserts featured refreshing Nata de coco (a Malaysian chewy coconut jelly) lovely creamy sago and a modern version of fruit rojak.
Teh Tark

With its melting pot of flavours, Malaysian cuisine is also known as '3 cultures in 1 spoonful'.

Consul General, Dato' Dr. Mohamad Rameez Yahaya shared some promising statistics with us at the dinner. For the past five years, Malaysia's exports of food products to Australia has doubled from USD139.9 million in 2009 to USD291.4 million in 2013. Currently, there are more than 200 products lines of Malaysian food products available in Australian supermarkets such as Coles and Woolworths and independent stores such as IGA, La Manna and oriental stores.

It was an amazing privilege to be a part of the Appreciation dinner.

Essence on Exhibition on Urbanspoon

Masak Masak

Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.
Masak Masak serves Malaysian hawker food with a twist.
Masak Masak satisfies Melbourne’s unquenchable thirst for South East Asian cuisine in the heart of Collingwood.
The dining room is casual and contemporary with subdued grey walls complemented by comfortable furnishings. 
The menu features Malaysian flavours with an Australian twist. Travis Tong is a Malaysian born chef who is clearly passionate about food. This passion translates into the dishes that flow out of the kitchen - each dish was full of flavour and unique.
Chicken skin crisp, jelly fish, kewpie

Having studied at the acclaimed Le Cordon Bleu in Sydney and worked in kitchens such as Assiette, Aperitif, Sailor Thai and Sepia Restaurant and Bar before moving to Melbourne, it is no wonder the food presented by Masak Masak displays great quality and are of a high standard. 
Sticky anchovies, peanut, chillies, kicap manis

We began our Masak Masak culinary journey with a couple of items from the “Bites” section of the menu. It was a delicious start; the sticky anchovies were remarkably addictive while the chicken skin was beautifully crunchy.
Satay chicken and beef with condiments

We adored the succulent, aromatic, freshly grilled meat on skewers. We loved how the satay was authentically served with cucumber, onion and delicious ketupat which helped soak up the decadent and perfectly spiced satay sauce.
Prawn wonton soup

The wonton soup was delicious. The wontons were fresh and full of flavour and succulent bite. The clear chicken broth possessed a rich earthiness courtesy of being made from high quality stock.
Beef rendang

The full-bodied, pungent Beef rendang gravy was stunning. The accompanying bowl of fluffy white rice was the perfect canvas for the melt in your mouth morsels of beef.
Grilled stingray, pineapple and coriander salsa

The grilled stingray brought us back to Malaysia’s hawker stalls.  The belachan based sambal paste was beautiful. It had the perfect level of heat and had been coated liberally on the perfectly cooked stingray. 
Beef ribs (cooked for12 hours) served with sambal oelek

Continuing the trend of the evening, the beef ribs were excellent. The ribs were flavoursome and had benefited from their time on the grill thereby boasting the optimum degree of outer charring.
Our evening concluded on a sweet note with a modern take on cheesecake served with sesame ice cream and a beautiful chocolate dessert from Luxbite which was served with passionfruit ice cream. 
Masak Masak embodies the Malaysian night market with delightful dishes that are sure to please. 

Location: 230 Smith Street, Collingwood
Phone: 03 9417 4510
Cuisine: Malaysian, Asian

Masak Masak on Urbanspoon

Product Review: Richmond chicken curry paste

This post was sponsored by MATRADE's Malaysian Kitchen Program.
We love the smell of a delicious curry wafting through the kitchen. And with Malaysian curry recipe bases available at every Asian grocery store, whipping up a big pot of chicken curry is quick and easy.
Although not traditional, we add chickpeas, eggplant and carrots into our version as we think they make the dish really delicious! But for a more traditional version of the classic Malaysian chicken curry simply leave these ingredients out.


Richmond Chicken Curry Paste 250g from Oriental Merchant
125 ml coconut milk from Oriental Merchant
1.25kg chicken thighs
½ tsp sugar
½ tsp salt
1 can of chick peas
1 eggplant, cut into pieces, brushed with oil and baked in the oven until soft
2 chopped carrots
3 potatoes sliced into quarters
150 ml water
Cooking instructions

This recipe could not be easier. Simply cut the chicken into pieces and lightly fry with Richmond Chicken Curry Paste for 5 minutes on medium heat. Add all other ingredients into the pot and bring to boil until potatoes are soft. Serve with steamed rice. ENJOY!

Product Review: Ayam Brand Sardines and Hock Lee Prawn-Paste

This post was sponsored by MATRADE's Malaysian Kitchen Program.
Assam laksa has become quite a regular dish that we serve at home (check out our recipe here). But to make the perfect assam laksa, you need all the right ingredients.
Apart from the condiments and the handy Richmond Penang Assam Laksa paste, we've found that the Ayam Brand sardines and the Hock Lee Prawn paste make the perfect broth!
We love the Ayam brand sardines as the sardines are plump, generous and taste absolutely beautiful.
The Hock Lee prawn paste is a thick sweet prawn/shrimp paste that adds a beautiful depth of flavour to any assam laksa broth.
And there you have it, all the essentials for a delicious assam laksa - enjoy! 

PappaRich opens a new outlet in Knox City

Gastrology bloggers dined courtesy of PappaRich.
Internationally popular PappaRich has just opened another outlet in Knox City. 
The new Knox City outlet follows the signature PappaRich décor - earthy colours to give a cosy, clean and comfortable ambience.
The menu features Malaysian hawker favourites such as freshly-made Roti Canai, traditional Hainan bread with Kaya and butter, Satay, Nasi Lemak, Fried Kuey Teow, Curry Laksa, Asam Laksa, Chicken Rice, Prawn Mee, Mee Goreng, Ice Kacang and many more.
Using high quality ingredients to bring out the best in Malaysian Delights, Papparich boasts a wide range of delicious food and over 60 types of beverages. These beverages include the PappaRich range of specially blended local coffee and tea, organic soya milk and juices.
The open concept means you are able to see your Roti Canai being prepared on the spot, adding a whole new dimension to this bustling, casual and fun dining experience.
Pappa Deed Fried Chicken Skin
Mixed Chicken and Beef Satay
Steamed Mantau with Butter and Kaya

We enjoyed the selection of entrees which we devoured very quickly. Of particular note were the succulent, aromatic, freshly grilled chicken satay skewers which we slathered in the decadent and perfectly spiced satay sauce.
Pappa Special Nasi Lemak with Curry Chicken and Prawn Sambal
Chicken Congee with Chicken Slices
Pappa Chicken Rice with Steamed Chicken

A Papparich favourite, the plump and juicy slices of chicken breasts were the highlight of this dish. Coupled with the aromatic and fluffy rice, it was a comforting dish.
Ipoh Koay Teow Soup with Steamed Chicken
Roti Bom

A simple dessert that amalgamated the best aspects of roti canai in the form of a dessert, the roti had a pleasant chewiness which contrasted nicely with the creamy condensed milk.  A simple, but a truly superb, dessert.
Banana fritters with premium sesame ice cream
Pappa ABC Special with premium sesame ice cream

To finish, we ordered PappaRich’s rendition of the ice kachang – a popular Malaysian dessert that, in part, resembles an exceedingly glamourous snow cone. The palm sugar syrup and evaporated milk – flavouring for the shaved ice contained a generous serve of tasty tidbits including red beans, grass jelly, and salted peanuts. We also opted to have ours served with PappaRich’s premium sesame ice cream.
PappaRich is perfect for a quick bite or a relaxing leisurely meal. The new Knox City outlet is already a hit, with queues out the door of fans craving truly authentic Malaysian home cuisine in Australia. 

Location: 425 Burwood Hwy, Wantirna South
Phone: 03 9800 4845
Cuisine: Malaysian

Papparich Knox City on Urbanspoon


Gastrology bloggers dined courtesy of MATRADE's Malaysian Kitchen Program.
If you’ve been reminiscing about that bowl of curry laksa or hokkien mee during your last trip to Malaysia, you need not look any further.  Instead of travelling hundreds of miles to Malaysia to taste authentic Chinese Malaysian fare, we’ve found you an easier option - Mabrown. 
From modest beginnings as a word-of-mouth establishment in Balwyn, Mabrown has since attracted widespread attention and since expanded its empire to the CBD.  The new store is located in Southern Cross Lane off Bourke Street. While the new CBD location hasn’t been around long, it has garnered quite a following. We visited on a Saturday night and the whole place was packed to the brim!
Deep-fried wok-tossed spicy quail

While many Chinese/Malaysian restaurants in Melbourne serve quail, Mabrown’s variety are a cut above. The allure of the Mabrown deep-fried wok-tossed spicy quail lies in the perfectly cooked and tender quail meat which is crusted with a flavoursome spice mix and then perfectly fried to achieve a moreishly crunchy exterior. The exterior is then slathered with a chilli sauce which is packed with umami and has, for our taste, the perfect amount of chilli heat.  Mabrown’s quails are highly addictive and a must-order. 
Drunken chicken - Chicken poached in Shao Xing wine and fragrant spices

The chicken was wonderfully tender and infused with a beautiful rice wine flavour - perfectly seasoned and well balanced. We loved the shot which was served on side which comprised a heady mix of Shao Xing wine and spices which we could liberally add to the dish to make it more “drunken”.
Yam & pork belly clay pot

The clay pot arrived full of glistening pork belly slices. It was a dish that evoked excitement upon its arrival. Each slice of pork belly comprised a layer of unadulterated, unctuous pork fat which exploded with intense porky goodness with each bite; it did not disappoint. Combined with a pleasant sweet marinade, and melt in your mouth morsels of yam, the pork belly was unquestionably accomplished in taste. 
Wok tossed juicy prawns with shell in ginger and spring onion (served with thin egg noodles)

The prawns were very fresh and the herbs provided punchy fragrant flavours. It was yet another excellent dish that was complemented by the noodles which retained the natural sweetness of the prawns and exhibited a pleasant elasticity. Lightly flavoured by the gently aromatic ginger, the dish, boasted the characteristic charred flavour that normally accompanies a wok-tossed item. Delicious!
Deep fried barramundi fillet in archar sauce (sweet turmeric vinaigrette) 

Noteworthy for its fragrant and complex broth which was appetisingly laced with a sufficient amount of sweet turmeric vinaigrette, the beautifully deep fried barramundi had us fighting for the last morsel.  
Deep fried barramundi fillet in tom yum sauce (lemon grass, pink ginger, lime leaf)

The barramundi was again, perfectly fried and coated in a decadent tom yum sauce which showcased the customary punchy flavours exhibited by South East Asian dishes.  
Mabrown is an absolute gem of a place for casual dining. With its superb execution of Chinese Malaysian cuisine and affordable pricing, there is no doubt that Mabrown will soon be firmly entrenched as a Melbourne dining institution.

Melbourne location: In Southern Cross Lane, 111 Bourke Street, Melbourne
Balwyn location: 190 Belmore Road  Balwyn
Phone: 03 9663 3141 (CBD); 03 9816 3755 (Balwyn)
Link: Facebook
Cuisine: Chinese, Malaysian

Mabrown on Urbanspoon Mabrown Bourke St on Urbanspoon