Our grandma home chef shows you how to cook the local food of Malaysia and Singapore, and shares her secrets to many traditional recipes. Cooking from an early age, she learnt to cook Chinese cuisine from her family. After marriage, she added to her repertoire by learning how to cook Indian dishes from her in-laws. A bonus for us growing up in a Chindian home!
Some recipes come with detailed ingredient lists but some don't. The latter are what we call 'agak-agak' recipes, where guesstimate amounts of ingredients get added into the food. This is how Anne has been cooking for decades, guided by her taste buds and ‘feel’. It is something she wants to nurture in all budding home chefs.
Anne and her husband, Felix live in Klang, Malaysia. However due to the movement restrictions in both Malaysia and Singapore, the Lion City has been their home for the past few months. Hope you enjoy the videos!
“Always cook with love, that’s the most important ingredient!” - Anne Soosay
thanks for making this video, i lived in Australia and i really miss home food :( recently i crave so much onde onde.. i'm excited to make this ! thanks again for the recipe..
Made this amazing chicken rendang today and paired it with Nasi lemak. The rendang was a hit and this recipe is definitely spot on! Nothing like having a lil taste of home especially when you’ve lived abroad for so long! Thank you for sharing this recipe!!
My late granny used the natural blue colour extract from the blue "trumpet flower" ?( I can't remember it's actual name, but we hardly see them anymore nowadays) that grew on the fences of our old house.
SoS chilli 6 spoon campur SoS tomato 3 spoon, Gula 1 spoon, Serbuj lada putih half tea spoon, Baeang putih 2.biji tumbuk harus, Mixed well dengan Air Panas 5 spoon, last 20 secound baru turun di kuah Ketam, tutup api, Finished work .om.
2.8k..Bererti Orang Singapura tak tahu makan .Sweet Sour Chilli Crabs.. Ini ialah Home Chef, bukan Chef Restaurant ( Bahan yang miss.out....Bawang panjang Se pokok, Hakua 3 keping, Asam keping 1.keping ,Tomati Sebiji belah 2 ,Bawang Se biji pitong kasar, untuk di tumis, Balacheng goreng 2.sudu ,Cabai kisar 2 sudu, Chicken stock, Gula Melaka untuk di tumis semua, Air 4.5 mangkuk, ini bujan goreng ketam, Ini Masak Gulai Ketam, Kena Belajar 1.tahun lagi. Ok.
Thks for the video. For me, I will fry all the prawns heads and shells including the topping ones, then just cook the peeled prawns into the boiling stock. Easier and save some work😅
Dear Anne. I just baked my Christmas cake for 2023. Your recipe is just like my mums recipe down to the recipe ratio. I’m sure my mum knows you and maybe some of our family friends do too. Anyway. I have adopted some of your methods and definitely your oven temp. This year I made the surge butter mix. I just took the cake out of the oven and it is looking great. Thank you so much for sharing. Have a wonderful and happy Christmas. Lina Merican.
