3 Myths Revealed

Learn more about Malaysian Cooking myths. Our Free Report is packed with great tips.



I can’t wait for you to throw another party! You are such a natural at cooking Malaysian food and adding that special royal touch. Until next time.

Your friend,
Seleine Tan


Not only did we have a lovely time at your home the other day your authentic Malaysian curries and Raya goodies were delicious. The buffet table was constantly being replenished, can’t wait to return for more of your wonderful royal recipes.

Thanks again for a wonderful event!
Datin Rohani


Your Open House was absolutely wonderful. The food was delicious and almost gone by the end of the day. Your Malaysian rendang was my favourite, please give me the recipe.

Thanks for a wonderful day,
Your friend,
Amy Tan


King of 30 min. Cooking

Spiced Ox-tail Soup

Spiced Ox-tail Soup

Baba Nyonya 19th Century Recipe

1 small ox-tail
½ tsp coriander
½ tsp tumeric
¼  cup cornflour
¼ tsp cumin
1 curry leaf, finely crushed
½ tsp fenugreek seeds crushed
¼ tsp mustard seeds crushed
¼ tsp chilli powder
Salt to taste
¼ cup vegetable oil
1 clove of garlic, finely chopped
1 onion, sliced
Stock, enough to cover ox-tail
1 tbsp soy sauce


1.     Wash cut ox-tail into sections, remove fat
2.     Combine cornflour with spices and rub into ox-tail
3.     Heat oil and sauté the ox-tail
4.     Add garlic and onions and pour in stock and simmer until ox- tail is tender, for 2 hours or use pressure cooker 30 – 40 mins
5.     Season to taste and add soy sauce at the end

* Secret of Success: Using a pressure cooker guarantees tender ox-tail everytime and shorter cooking time