Our use of cookies

Some cookies are necessary for us to manage how our website behaves while other optional, or non-necessary, cookies help us to analyse website usage. You can Accept All or Reject All optional cookies or control individual cookie types below.

You can read more in our Cookie Notice

Functional

These cookies enable core functionality such as security, network management, and accessibility. You may disable these by changing your browser settings, but this may affect how the website functions.

Analytics & Tracking

Analytical cookies help us to improve our website by collecting and reporting information on its usage. This category also includes tracking code such as Facebook Pixel.

Rachel Khoo

The Khoo Times

The
Khoo Times

Daily Edition
Latest News

4 things that didn't make the cut in my episode of 'A cook abroad'

It was pretty impossible to fit all the marvellous food Malaysia has to offer into my one hour episode of  'A cook abroad'. So naturally quite a few things didn't make it in the edit like:

1. Cooking Char Keow Teow in Ipoh

2. Jungle squirrel

When I visited the Orang Asli tribe I was fortunate to be treated to jungle squirrel stew. I say 'fortunate' as squirrel stew is a bit of a delicacy. They showed me how to prepare the animal (skin and gut). When you start skinning it, it starts to ressemble a rat somewhat. It was stewed in a pot over a fire with an onion, chilli and a few very basic 'jungle' ingredients. Served on banana leaf with some rice like any other stew. It tasted similar to rabbit, only thing is there's really not much meat on the animal, especially on the tail. Needless to say I don't think a squirrel stew recipe will be ending up in my next cookbook.

3. Nyonya food

As a kid I grew up with Nyonya food. It's a combination of the best of two cuisines: Malay and Chinese. My Malaysian grandma was a fantastic Nyonya cook, unfortunately she is no longer around, but I did get to cook with two fantastic women who know just about everything there is to know about this fantastic fusion food. Otak otak (a paste of fish spiked with galangal, chilli, coconut milk and a few other herbs all wrapped in a banana leaf) was on the menu. It took a while to get the knack of wrapping up the spicy fish paste but I managed to get a few done to make a generous plateful.

4. Dim sum at the local coffee shop

Dim sum has to be one of my favourite foods. While I was in Ipoh it was easy to spot huge steaming baskets full of them being served up for breakfast. The local coffee shop is the Malaysian equivalent of the greasy spoon (minus the grease). It's a totally laid back vibe, thanks to the plastic chairs and tables. For me this kind of eating epitomises what Malaysian food is about. Cheap, cheerful and utterly delicious.

To see what Malaysian delicacies did make the show, tune into BBC2 9pm Monday 9th March (it'll also be repeated and available on BBC iPlayer).

In other news