Recipes

Found on ig.. wanted to try this.. sharing it with you all.. kalau dah test post gambar tau.. i think recipe ni best

Dim sum-style prawn toast made in the air fryer — crispy sesame-coated bread with a thick layer of prawn paste, golden and crunchy in 10 minutes without deep frying. Aunty Mei Lin serves these as a weekend appetizer. The prawn paste has a little pork fat for authenticity.

Golden, crunchy pisang goreng made in the air fryer — the Malaysian roadside classic, now achievable at home without hot oil. Puan Rohani's batter has a secret ingredient (rice flour) that gives the coating that characteristic thin, shattery crispiness. Free recipe!

Puan Rohani's kuih loyang (also known as kuih rose or kuih goyang) adapted for the air fryer. These paper-thin, crispy coconut milk rose cookies are made using a cast iron mould — the mould is heated in the air fryer, dipped in batter, and the cookie forms and crisps directly on the mould. Raya favourite.

Nanthini's potato and pea samosas made in the air fryer — the same flaky pastry, the same spiced filling, but with a fraction of the oil. The trick to a non-greasy air fryer samosa is the pastry technique. These are indistinguishable from the deep-fried version. Free recipe!

Kak Zah's signature spiced fried chicken, adapted for the air fryer. Same rempah marinade she uses for deep-frying — turmeric, lemongrass, galangal, coriander — but with 80% less oil and absolutely no splatter. Crispier skin than you expect. This recipe changed how she cooks ayam goreng forever.

Nyonya Lim's grilled spiced fish paste parcels, made in the air fryer instead of over charcoal. Otak-otak wrapped in banana leaves with the full rempah — lemongrass, galangal, turmeric, kaffir lime leaves, belacan. The air fryer caramelises the banana leaf edges beautifully. A Peranakan essential.

Homemade keropok lekor (Terengganu fish sausages) made from scratch and crisped in the air fryer. Nyonya Lim's recipe uses fresh mackerel, sago starch, and a little coconut milk. The air fryer version skips the deep-frying and gives a beautifully golden, crispy exterior. Free recipe!

Soft, pillowy donuts made in the air fryer — golden on the outside, fluffy inside, and made with a fraction of the oil. Cik Farah spent 3 weeks perfecting the dough hydration so these come out indistinguishable from fried donuts. Tossed in sugar or glazed. Free recipe!

Flaky, golden spiral curry puffs made in the air fryer — not deep-fried, but you honestly cannot tell the difference. Kak Zah's potato and sardine filling. The spiral pastry takes practice but the air fryer bakes them beautifully without the oil mess. Free recipe!

Nanthini's tandoori chicken adapted for the air fryer — intensely spiced, yoghurt-marinated chicken with the charred edges you expect from a tandoor oven. The high heat of the air fryer mimics the radiant heat of a clay oven better than a regular oven does.

Perfectly crispy ikan bilis (dried anchovies) in the air fryer in under 10 minutes — no oil, no splatter, no burnt batch. Kak Zah uses these as a nasi lemak topping, a snack, and a rice porridge garnish. Once you air fry ikan bilis you will never pan-fry them again. Free recipe.

Aunty Mei Lin's beloved char siu pork adapted for the air fryer — caramelised glaze, tender inside, slightly charred at the edges. The marinade has all the classics: hoisin, oyster sauce, honey, five-spice, and Shaoxing wine. Easier than the oven version and much faster.

Molten chocolate lava cake in 12 minutes from mixing bowl to table using the air fryer. Cik Farah's recipe has been tested over 40 times to get the timing right — the difference between a lava cake and a brownie is literally 90 seconds of cook time.

Uncle Boon's Hong Kong-style egg tarts with buttery, flaky pastry shells and silky smooth custard filling — made in the air fryer. These are identical to the ones from Hong Kong bakeries. The two-fat pastry technique is the secret to those shatteringly flaky layers.

Crispy air-fried wontons with a juicy pork and prawn filling — the classic Chinese appetizer, made without a wok of hot oil. Uncle Boon's filling has a little sesame and ginger for fragrance. These come out golden and crunchy in 10 minutes. Free recipe!

Crunchy, golden spring rolls with a savoury jicama and carrot filling — made in the air fryer with just a light brush of oil. Aunty Mei Lin's version of the hawker classic, adapted so you can make them at home without a wok full of hot oil. Free recipe!

Crispy prawn fritters made in the air fryer with minimal oil — the classic Malaysian kuih goreng that everyone loves but nobody wants to deep-fry at home. Kak Rina's version uses a slightly thicker batter so the fritters puff up beautifully in the air fryer. Free recipe!

Kak Rina's simplest dinner recipe — salmon fillets with a Japanese-inspired miso and ginger glaze, cooked in the air fryer in under 15 minutes. The high heat caramelises the miso into an umami-rich crust while keeping the inside silky and just-set. Her family eats this every week.

Homemade silken tofu dessert with the exact gypsum ratio that gives that impossibly smooth, wobbly texture. Aunty Mei Lin's family recipe — served warm with ginger sugar syrup or cold with palm sugar. Once you taste homemade tau fu fa, you'll never buy the packet version again.

Traditional Penang kuih bahulu — egg-based kuih that is light, slightly crisp outside and soft inside. Aunty Mei Lin's grandmother made these for every festive season. The technique is all in the egg-beating. Free recipe!

Nanthini's version of the iconic dish — charred chicken tikka in a rich, velvety tomato-cream masala. The two-stage cooking (grill then simmer in sauce) is what separates restaurant tikka masala from home versions.

The thin, fiery, sour pepper soup that follows banana leaf rice. Nanthini's family rasam uses fresh ground pepper and tamarind — warming, digestive, and deeply comforting. Traditionally drunk straight from the bowl. Free recipe.

The two-layer kuih that looks simple but is technically demanding — glutinous rice base must be cooked just right, and the pandan custard layer must set smooth and glossy without cracks or bubbles. Cik Farah walks you through every detail. Free recipe!

The crispy, savory spiral snack that fills every Indian household during Deepavali. Nanthini's version uses rice flour and urad dal flour, seasoned with cumin, sesame, and a touch of butter. Free recipe!

Little green pandan glutinous rice balls filled with liquid palm sugar that burst in your mouth. Cik Farah's recipe gets the coating right and the filling molten. Free and fun to make!

The densest, most tender, most lemony pound cake you'll make — cream cheese in the batter gives it a fine, almost velvety crumb and keeps it moist for 5 days. Cik Farah's go-to birthday cake alternative.

The benchmark of a dim sum chef's skill. Uncle Boon's har gao has a translucent, slightly chewy wheat starch skin and a crunchy, fresh prawn filling. The pleating technique takes practice but the recipe is achievable at home with the right flour ratio.

Uncle Boon's char siu pau with the classic white, pillowy, slightly split top and intensely flavoured barbecue pork filling. The dough uses low-protein flour and a small amount of lard for the authentic dim sum texture. Includes char siu pork recipe from scratch.

One of the most iconic Nyonya kuih — small, dark brown, slightly sticky steamed rice cups with a sweet gula Melaka centre, topped with fresh grated coconut. From Nyonya Lim's family recipe book, page 12, written in her grandmother's hand.

The traditional Malaysian steamed caramel pudding — not the baked flan, but the steamed version that has a silkier, more delicate texture. Puan Rohani learned this from her mother who sold it at the pasar malam for 20 years.

The Malaysian childhood favourite — a no-bake chocolate fudge cake layered with Marie biscuits. Puan Rohani's uses real dark chocolate and a little coffee to deepen the flavour. No oven needed, sets in the fridge. Free and foolproof.

Puan Rohani's meticulous rainbow layer kuih — each paper-thin layer steamed individually, alternating colours, resulting in a kuih that has up to 9-11 layers. The method is time-consuming but the result is stunning. All her cooking class students learn this first.

Simplest, most satisfying seafood dish in the Johor home cook repertoire — squid tossed in fresh turmeric, garlic, and salt, then flash-fried in very hot oil until crispy at the edges but tender inside. Takes 10 minutes. Free recipe from Kak Rina.

Crispy deep-fried whole barramundi in the classic Malaysian sweet-sour-spicy sauce. Kak Rina's three-flavour sauce hits all the notes: manis, masam, pedas. Free recipe for her most-requested dish.

Kak Rina's fiery yellow coconut curry with fresh prawns, the way they make it in Johor. Masak lemak uses cili padi (bird's eye chilli) not cili kering — so the heat is clean and sharp, not smoky. The turmeric gives a brilliant yellow colour.

The Peranakan pickled vegetable relish that accompanies almost every Nyonya meal — crunchy vegetables in a fragrant, slightly sweet, slightly spicy peanut dressing. Nyonya Lim's version is her grandmother's unchanged. Keeps 2 weeks in the fridge. Free family recipe.

The elegant Peranakan party appetizer — crispy fried pastry cups ("top hats") filled with a savoury braised turnip and prawn mixture. Making the shells requires a pie tee mould, but the result is showstopping. Nyonya Lim serves these at every family gathering.

The classic Cantonese sweet red bean soup (紅豆沙) that Uncle Boon grew up with — silky smooth red bean in a lightly sweet, slightly thick soup. The secret is boiling the beans until almost disintegrated, then blending half for body. Serve hot or cold. Free recipe.

Kak Zah's dry rendang that takes 3 hours but rewards you tenfold. Black-edged, intensely flavoured, and fork-tender beef — this is the rendang served at kenduri and Raya. Every gram of kerisik is earned. Not a fast recipe, but an irreplaceable one.

Resepi sup tulang merah yang authentic dan kaya rempah — sup tulang yang direbus berjam-jam hingga sum-sum mudah ditolak keluar. Percuma untuk semua pengikut setia Kak Zah.

Mee goreng mamak yang pedas, pekat, dan ada rasa "hit" yang selalu kita cari di gerai 24 jam. Rahsia ada pada pes kari yang digoreng kering dahulu dan telur yang dilipat cara betul.

The real Hokkien Mee is a rich, orange-red prawn bisque broth — not a watered-down red soup. Aunty Mei Lin's version uses 500g of prawn shells to build the base, plus dried shrimp and pork bones. People drive from KL to Penang for this.

Yellow lentils with a sizzling tempered spice topping — ghee, mustard seeds, dried chilli, curry leaves, garlic. Simple, nourishing, deeply satisfying.

The complete Peranakan laksa recipe from Nyonya Lim's family cookbook, used unchanged since her grandmother's time in Melaka. The paste has 14 ingredients — every one matters.

Chicken braised in fermented soybean paste with gula Melaka — savoury, slightly sweet, deeply aromatic. A 100-year-old family recipe, shared free.

Extra fudgy, crinkly top, gooey centre. Made with real chocolate. Simple enough for beginners, good enough to sell. Completely free!

The real dum biryani technique — marinated chicken, half-cooked saffron rice, layered and sealed to cook together in steam. Not the shortcuts restaurants take.

Make authentic Penang-style cendol at home with fresh pandan jelly, proper gula Melaka syrup, and coconut milk. No special equipment needed.

Rahsia sambal nasi lemak Kak Zah yang telah memikat ribuan pelanggan selama hampir 30 tahun. Pekat, berminyak, dan manis-pedas yang seimbang sempurna.

The exact recipe behind Cik Farah's legendary burnt cheesecake. Oven temperature, timing, pan size, cream cheese ratios — every detail that makes the difference between good and perfect.

The real dum biryani technique — marinated chicken, half-cooked saffron rice, layered and sealed to cook together in steam. Not the shortcuts restaurants take.

The full method behind Aunty Mei Lin's famous Char Kway Teow. Wok hei, timing, heat, and the exact ingredient ratios that street hawkers never share. 30 years in one recipe.

Resepi nasi lemak yang mudah untuk masak di rumah. Nasi putih yang dimasak dengan santan pekat dan pandan segar — harum, gebu, dan sedap dimakan dengan apa saja lauk.

from RASA yg i modified sikit sikit

I will spill the brand of all ingredients i use in this recipe.

Dari Che Nom yang saya ubah sikit sikit

Ini resipi turun termurun from may grandma, dulu dia bakar pakai dapur kayu, pakai sabut letak on top of tudung tembaga, then kayu api.