Murtabak Royal

“Murtabak” or “Martabak”, is a stuffed pancake or pan-fried bread that is commonly found in Saudi Arabia (especially the Tihamah and the Hejaz regions), Yemen, India, Indonesia, Malaysia, Singapore, Brunei and Thailand. The main ingredients of the “Murtabak” (Meat & Egg Turnover) are flour, salt, eggs and savoury meat or alternatively, a vegetarian filling. It is prepared by wrapping the filling in dough, folding it and frying, then repeating this process until you get a multi layered pan-bread of at least 4 centimetres thick. Malaysian Chicken Curry or Beef Curry Murtabak is a delicious snack made from roti bread filled with a ground curried beef or chicken filling and egg. In Malaysia, there is no specific time where “Murtabak” can be served. Malaysians eat “Murtabak” anytime of the day and all year round. This is my own “Murtabak” recipe, which was handed down to me through many generations. Try it and Good Luck!

Mee Hoon Siam

Chocolate Tarts

These simple chocolate tarts with pâte sucrée dough are so easy to whip up and are a great finish to any meal. Skip the glazing step if you prefer a fresh rustic look on your tarts instead of a shiny luxuriousness.

Laksa Kari Nyonya

Praline Mousse

If you do not have fleximold cavities available to shape the dessert, the mousse can be piped atop the biscuit base. It is important to use very cold liquid for a better result and greater stability of the mousse.

Strawberry Bretone

Breton shortbreads can be eaten as simple biscuits, but in recent years French pastry chefs have taken to using them as the foundation for fruit tartlets. Use the best salted butter you can find for a rich taste and crumbly, sandy texture.

Shepherd’s Pie

Carotino Kaya Puff

Penang Otak-otak

An egg-based fish cake rich in spices and flavour, otak-otak is significant to Malaysian cuisine and hawker fare. The flavour base is of utmost importance here, because fish and egg both take on spice with ease. The end result of this recipe is one that most certainly does the otak-otak culture in Malaysia proud.

Seafood stock bases are well-loved in Southeast Asia. With Malaysia’s wealth of flavourful herbs and spices, it’s no wonder some of the best soup bases come from our region. This recipe incorporates the natural sweetness of squid with that of carrots and daikon, coupled with a fragrant spiking of coriander, lemongrass, and curry leaf.


Of Middle Eastern origin, Shakshouka is a much-beloved dish of eggs baked in tomato sauce. This recipe pays tribute to its Tunisian origins with plenty of punch in heady spice; chillies and cumin provide flavour and heat. The best part? There’s only one pan to wash up afterwards.

This nut and seed loaf is not your typical loaf of bakery bread. It is nibby, moist, chewy and has the occasional crunch of hazelnuts. Packed with seeds like flax, chia and sunflower, it is incredibly rich in Omega fatty-acids, anti-oxidants and minerals like magnesium and selenium. The oats, psyllium, chia and flax seeds hold this beautifully-speckled loaf together in the absence of flour and provides your body with both soluble and insoluble fibre which has been shown to help alleviate symptoms of diarrhoea, constipation, and help with digestion and weight loss, as well as, reducing cholesterol levels. This loaf is vegan and gluten free. Try it toasted and topped with your favourite sweet or savoury spread.

These moist and not-too-sweet muffins taste so good, they should be bad for you. Moist and fluffy with very ripe bananas, flecked with ground coffee beans and flavoured with toffee notes from natural molasses sugar, these muffins make you want to get out of bed in the morning! Made with a list of whole food ingredients, these muffins are rich in fibre, complex carbohydrates, protein and minerals, and they don’t come any better… except maybe topped with a few chocolate chips!

The cinnamon spice has long been used in traditional Malay cooking. lt is part of the essential four; the rempah empat beradik (the four siblings). The rempah empat beradik is a name commonly used among village folk to identify four major spices in Malaysian cuisine – star anise, cardamom, cloves, and of course, cinnamon. ln this recipe, the chef draws inspiration from this warm, earthy spice, which, alongside tender chunks of beef, is nothing less than culinary magic.

Malaysia is a nation well-known for its variety of different seasonal fruits and sweet desserts, many of which are enjoyed after meals over friendly chatter. This simple recipe incorporates several fine fruits that are sure to envelop you in a truly traditional Malaysian experience.

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