1.Add 15 cups of water into a pot and bring it to bowl. Add in all the shrimp heads and shell and simmer on low heat for about 2 hours or longer until the stock becomes cloudy and is fragrant.

The Penang Prawn Mee at Red Leaf Restaurant has a superb tasting broth. For those who simply cannot resist the comforting and flavourful broth in a bowl of steaming-hot Penang Hokkien Prawn Mee, look ...

There’s one table and one small booth inside HD Cuisine, a tiny Malaysian restaurant in a suburban Wheeling strip mall. Altogether there’s enough space to seat 11 people. If the weather’s nice and ...

Food snobs are often disdainful of community-produced cookbooks. It is true that many of them are bad – the type wherein PTA parents contribute recipes that are popular with their children, and which ...

Older than Merdeka and dating back to a time when the Japanese still roamed Penang, Mahboobin’s father’s 80-year-old mee goreng recipe is as rich in flavour as it is in history. A fresh, hot plate of ...

PETALING JAYA, Sept 21 — Back in late 2023, I wrote about JJ Budget Restaurant, a kopitiam straddling the fringes of Taman Mayang and Kampung Cempaka. Its biggest draw was the front-and-centre stall ...