abang-brian (2)

Malaysian's
Favourite
Recipes in
6 Cook Books

Plant Based

Asia

Western

Middle East

Desserts

Traditional Malay

Chinese Style

Pumpkin Huat Kueh

Why not eat some traditional steamed pumpkin rice cakes that just is so nostalgic for me.

Dates And Coconut Loaf Cake

So satisfyingly good for you and parent earth!

Kurma Jam

A plant based gift that is perfect for holy month of ramadhan!

New Recipes!

Coffee Polo Bun
Coffee Polo Buns filled with lots of butter!!!R*tiBoy / PappaRot* inspired! If you know, you know !
Digitalp3opl3
25 April, 2025
Homemade Red Bean Paste
Homemade Red Bean Paste (a.k.a. Anko) – sweet, smooth, and perfect for buns, pancakes, mochi, or just by the spoonful!
Digitalp3opl3
20 April, 2025
Curry Chicken Pot Pie
A pot pie… but make it Malaysian! Think creamy coconut, fragrant curry, and that golden, flaky crust! Filling includes: chicken, potatoes, carrots, peas, coconut milk & our secret weapon: curry powder + lemongrass magic.Wrapped in buttery puff pastry and baked to golden perfection.
Digitalp3opl3
20 April, 2025
Chinese Style Red Bean Pancakes
Digitalp3opl3
15 April, 2025

Explore More Books From Abang Brian

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cooking-with-kids

Living-Well-on-dialysis-with-Abang-Brian

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menu-pesakit-kanser

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abangbrian

⭐️ Educator, Award-winning celeb chef & cookbook author, Masterchef Malaysia
📍 DC-NY-LA
🎥 Host of @hungryimmigrant
📧Collabs: abangbrian@gmail.com

After the hustle, we always time to reset with Mot

After the hustle, we always time to reset with Mother Nature.
Swipe for the real behind-the-scenes of this “effortless” shot!
@sarahchenglobal why you gotta expose me like that??

“Go back to your country!” How many of us have

“Go back to your country!”
How many of us have heard that?

In celebration of AANHPI Month, The Hungry Immigrant is spotlighting the incredible grassroots movements that stand for what we believe in: representation, community, and pride.

This week, we feature the co-chair of Asian Festival on Main—a movement that began as a response to Asian hate and has transformed into one of the biggest celebrations of Asian pride.

From an expected 2,000 attendees at its start to over 25,000+ this year, it’s become a true symbol of community power.

Catch the full episode now (link in bio and streaming on all major platforms) and if you’re in the DMV area, come celebrate with us this Sunday from 11AM at Old Town Fairfax Main Street.
See you there!

#TheHungryImmigrant #AsianFestivalOnMain #AANHPIHeritageMonth #AsianPride #StopAsianHate #CelebrateAsianJoy #RepresentationMatters #FairfaxVA #AsianAmericanVoices

The most powerful thing you can be… is yourself.

The most powerful thing you can be… is yourself.

I’ve always looked up to heroes of the community like @bobby , who live their truth so unapologetically and beautifully.

There were so many inspiring people at the Gold Gala, and in the middle of it all, my sister @sarahchenglobal ,my biggest advocator (I LOVE YOU!) showed up with this and of course I’m still so emotional about it.

As an immigrant, a chef, and someone learning to fully embrace my journey, this meant everything.

And yes Bobby… I’d be honored to cook for you and Dewey! I have a feeling I’ll be cooking a lot of nasi lemak here in America. Drop me a DM—let’s make it happen!

Thank you for the inspiration, and for reminding me that being exactly who you are is more than enough.

#GoldGala #QueerEye #LiveYourTruth #AbangBrian #TheHungryImmigrant #AsianExcellence #FoodIsLove #NasiLemakForTheSoul #FromMalaysiaToAmerica #RepresentationMatters

Thank you @bingchen for reminding us that “When

Thank you @bingchen for reminding us that “When the ocean rises, all the boats rise.” Grateful to be part of the tide at the Gold House Ventures AGM, surrounded by visionaries and changemakers—including the legendary @kenjeong as one of their LPs. The work to uplift, fund, and amplify Asian excellence continues!

@goldhouseco

#GoldHouseVentures #AAPIExcellence #AsianPride #CommunityOverCompetition #WhenWeRiseWeAllRise

PACK YOUR BAGS — WE’RE SENDING YOU TO SEATTLE!

PACK YOUR BAGS — WE’RE SENDING YOU TO SEATTLE!
In honor of AANHPI Month, we’re celebrating with a giveaway that’s flying high with flavor and pride!

We’re flying lucky winners to Seattle — flights + hotel fully covered — to join a LIVE taping of The Hungry Immigrant podcast with the incredible @katlieu, set in the heart of @ohsunbanchan!

That’s not all…
Some might walk away with copies of the Modern Asian Baking by Kat Lieu — the ultimate treat for your soul and your sweet tooth.

TO ENTER:
1️⃣ Follow @hungryimmigrant on Instagram
2️⃣ Follow The Hungry Immigrant on Spotify
3️⃣ Screenshot your Spotify “Following”
4️⃣ Share it on IG Stories and TAG:
@hungryimmigrant @abangbrian @subtleasian.baking @asianfestivalonmain @ohsunbanchan
And don’t forget the hashtag: #FlyForFlavors

Contest ends: May 18, 2025
Winners announced LIVE at 5PM during @asianfestivalonmain — be there for the vibes, the voices, and the victory!

🎙️ Serving the T 100% no filters! Well, I gue

🎙️ Serving the T 100% no filters! Well, I guess you earn that right after braving the industry for over 15 years.

Part 2 of our conversation with Chef Tim Ma is streaming now on all platforms. In this episode, Tim delves into the importance of staying authentic in the culinary world and discusses his legacy such as @chefsstoppingaapihate and the launch of several new restaurants this year. From the expansion of Lucky Danger to new ventures like Sushi Sato, Tacocat, and Mo’s Place, Tim shares insights into his journey and the future of his culinary empire.

#ChefTimMa #AuthenticityInCuisine #CulinaryLegacy #LuckyDanger #SushiSato #Tacocat #MosPlace #Podcast #FoodIndustry #NoFilters

Stuffed, crispy, and straight from grandma’s kit

Stuffed, crispy, and straight from grandma’s kitchen!
This Chinese-style stuffed lotus root (炸藕盒) is a golden sandwich of minced meat hugged between two slices of crunchy lotus root, then fried to perfection.
It’s savory, juicy, and full of nostalgic flavor—perfect as a snack or side dish.

Stuffed Lotus Root

Prep time: 25 min | Cook time: 15–20 min | Serves: 4

⸻

Ingredients

For the lotus root:
• 1 large lotus root (about 400–500g)
• 1 tsp vinegar (for soaking)
• Oil (for frying)

For the stuffing:
• 200g minced chicken
• 1 tsp ginger (minced)
• 1 clove garlic (minced)
• 1 tbsp light soy sauce
• 1/2 tbsp Shaoxing wine (optional)
• 1 tsp sesame oil
• 1 tsp cornstarch
• Salt and white pepper to taste
• Optional: 1 tbsp chopped scallions or water chestnuts for crunch

For the batter:
• 4 tbsp all-purpose flour
• 2 tbsp cornstarch
• 1 egg
• 1/4 tsp baking powder (optional for extra crisp)
• Water (adjust until it’s a thick pancake-like consistency)
• Salt to taste

⸻

Instructions
1. Prep the lotus root:
• Peel the lotus root and slice into even thin rounds (about 1/4 inch).
• Soak slices in water with a splash of vinegar for 10 minutes to remove starch and keep them from browning.
• Drain and pat dry.
2. Make the filling:
• Mix all stuffing ingredients in a bowl until sticky and well combined.
3. Assemble:
• Take two slices of lotus root. Spread a thin layer of filling on one and sandwich with the other (like a mini burger).
• Gently press to seal. Repeat with all slices.
4. Make the batter:
• Combine flour, cornstarch, egg, baking powder, salt, and water in a bowl until smooth.
5. Fry:
• Heat oil in a pan or wok to about 170°C / 340°F.
• Dip each stuffed lotus root sandwich into the batter and gently place into the oil.
• Fry until golden brown and crisp, about 3–5 minutes per side.
• Drain on paper towels.
6. Serve:
• Enjoy hot with a side of chili soy dipping sauce or just plain—it’s flavorful enough on its own!

‼️GIVEAWAY TIME ‼️🎉🎉 🎉 Want to fl

‼️GIVEAWAY TIME ‼️🎉🎉 🎉
Want to fly to Seattle and be part of something unforgettable?

We’re flying lucky winners to Seattle—flights + hotel on us—to join the LIVE recording of The Hungry Immigrant podcast featuring the amazing @katlieu at the iconic @ohsunbanchan!

This giveaway is held in celebration of AANHPI Month, honoring the rich stories, flavors, and pride of our Asian American, Native Hawaiian, and Pacific Islander communities.

PLUS:
We’re also giving away copies of Modern Asian Baking by Kat Lieu herself—because what’s better than a sweet slice of heritage?

How to enter:
1️⃣ Follow @hungryimmigrant on Instagram
2️⃣ Follow The Hungry Immigrant on Spotify
3️⃣ Screenshot your Spotify “Following” page
4️⃣ Share it on your IG Story and tag:
@hungryimmigrant @abangbrian @subtleasian.baking @katlieu @asianfestivalonmain @ohsunbanchan
Use hashtag #FlyForFlavors

Deadline: May 18, 2025
Winners announced at 5PM during @asianfestivalonmain — come for the festival, stay for the flavors!

Confessions of a Michelin chef… about Chinese fo

Confessions of a Michelin chef… about Chinese food?!
We’re kicking off AANHPI Month with a bang!
Chef Tim Ma drops the name of one of his secret go-to Chinese spots—and let’s just say, I did not see it coming.
Watch till the end… I was giggling at how hilariously honest he got!

@officialpandaexpress, should we be talking about a collab for the next episode? Lolll.

Part 1 of our convo is out now—link in bio and streaming on all major platforms!

#TheHungryImmigrant #TimMa #AAPIHeritageMonth #AsianFoodCulture #ChefTalks #FoodStories #MichelinChef #PandaExpress #AsianPride

When they throw rocks at you, you use them to buil

When they throw rocks at you, you use them to build an empire!

We’re kicking off our month-long celebration of AANHPI heritage in America with a powerful episode featuring Chef Tim Ma!

Recorded at @anydaynowdc —one of his newest restaurants (don’t miss the scallion pancakes, they’re next-level!)—this episode dives into food, identity, and the importance of Asian pride and education as a stand against hate.

This is just the beginning. All month long, The Hungry Immigrant will spotlight stories that deserve to be heard.

Now streaming on all major platforms — link in bio.

#TheHungryImmigrant #AAPIMonth #TimMa #AsianAmericanVoices #StopAsianHate #CelebrateAAPI #FoodIsIdentity #AnyDayNowDC #PodcastReel

Malaysian food is not just Nasi Lemak! In our lat

Malaysian food is not just Nasi Lemak!

In our latest episode of The Hungry Immigrant podcast [link in bio], we journey to Helsinki, Finland, where Malaysian flavors are alive and thriving.

Special thanks to the Malaysian Embassy in Helsinki @mofamalaysia and Mr. Ariff, Chargé d’Affaires, for making this collaboration possible and for keeping our food heritage alive across borders.

Tune in now on all major streaming platforms—let’s celebrate the rich tapestry of Malaysian cuisine together!

#TheHungryImmigrant #MalaysianFood #FoodHeritage #DiasporaDining #NasiLemakAndBeyond

Agedashi Eggplant? The verdict?

Agedashi Eggplant? The verdict?

New Episode Out Now! (Link in bio) Sometimes we f

New Episode Out Now! (Link in bio)

Sometimes we forget—the pillars holding up our culture across oceans are often the strong, inspiring women who remind us of the heroines back home, shaping communities and nations one meal, one gathering at a time.

From Helsinki with love (and lots of sambal)! This week, I’m teaming up with the Malaysian Embassy in Finland to uncover the untold stories of how our food becomes a beacon of home abroad.

Tune in for a heartwarming conversation on food, identity, and the incredible women behind it all.
Available now on The Hungry Immigrant—on all major streaming platforms.
Don’t forget to subscribe, rate, and leave a comment—it helps keep our stories alive!

Coffee Polo Buns filled with lots of butter!!! R*t

Coffee Polo Buns filled with lots of butter!!!
R*tiBoy / PappaRot* inspired! If you know, you know !

For the Bread Dough:
• Bread flour: 300g
• Sugar: 40g
• Salt: 5g
• Instant yeast: 6g
• Milk powder: 15g
• Egg: 1 (about 50g)
• Warm milk: 140ml
• Unsalted butter (softened): 40g

For the Coffee Topping:
• Unsalted butter (softened): 70g
• Icing sugar: 60g
• Egg: 1
• Instant coffee: 1 ½ tbsp (dissolved in 1 tbsp hot water)
• Cake flour (or all-purpose): 80g

⸻

Steps:
1. Make the Dough:
• In a large bowl, mix flour, sugar, salt, yeast, and milk powder.
• Add in the egg and warm milk, knead until it comes together.
• Add softened butter and knead until smooth and elastic (about 10-15 minutes).
• Cover and let rise until doubled (about 1 hour).
2. Prepare the Coffee Topping:
• Cream softened butter and icing sugar until fluffy.
• Add egg and mix well.
• Stir in dissolved coffee.
• Fold in flour until combined.
• Transfer to a piping bag or plastic wrap, refrigerate to firm up slightly.
3. Shape the Buns:
• Punch down the dough, divide into 8-10 equal portions.
• Shape into balls, place on a lined baking tray.
• Cover loosely, let rise until puffy (about 40-60 minutes).
4. Apply Topping:
• Pipe or spread a spiral of coffee topping over each bun, leaving a bit of space around the edges.
5. Bake:
• Preheat oven to 180°C (350°F).
• Bake for 15-18 minutes or until golden brown.

⸻

Tips:
• You can fill the buns with a bit of butter or custard for extra indulgence!
• Adjust coffee strength in topping to taste.

A pot pie… but make it Malaysian! Think creamy

A pot pie… but make it Malaysian!
Think creamy coconut, fragrant curry, and that golden, flaky crust!
Perfect for brunch, cozy dinners—or a festive Easter twist!

To those celebrating, Happy Easter!

Filling includes: chicken, potatoes, carrots, peas, coconut milk & our secret weapon: curry powder + lemongrass magic.
Wrapped in buttery puff pastry and baked to golden perfection.

Want the full recipe?
Comment “recipe” and I’ll DM it to you!

#TheHungryImmigrant #AbangBrianEats #MalaysianTwist #CurryPotPie #AsianFlavors #ComfortFood #EasterEats #FoodReels #EasyRecipes #FlakyCrustFiesta

So many of you asked… so here it is! Homemade Re

So many of you asked… so here it is!
Homemade Red Bean Paste (a.k.a. Anko) – sweet, smooth, and perfect for buns, pancakes, mochi, or just by the spoonful!

You’ll need:
• 1 cup adzuki beans
• 4 cups water (for boiling)
• 3/4 cup sugar (adjust to taste)
• Pinch of salt

How to make it:
1. Rinse beans and soak overnight (or quick boil and soak for 1 hour).
2. Boil beans in fresh water until soft (about 1–1.5 hrs). Drain.
3. Mash or blend beans to your desired texture.
4. Return to pan, stir in sugar and salt over low heat till thickened and glossy.

Let it cool and store!
Lasts a week in the fridge or freeze for later.

Tag someone who needs to try this—whether you love it in mooncakes, dorayaki, or tang yuan!
Tune in for more recipes and cultural bites—only on The Hungry Immigrant! (Link in bio and streaming on all major platforms)
Don’t forget to follow, like, share, and comment—helps keep this self-funded show going!

Reposting this because the original audio was ‘n

Reposting this because the original audio was ‘no longer available’… lolll
This sambal by @chefaduamran? NEXT. LEVEL. 🔥 If you’re in Malaysia, do yourself a favor and get your hands on it!
Not sure if Chef’s ready to ship internationally yet (Chef…? 👀), but in the meantime, catch our spicy convo on The Hungry Immigrant—where we get real about where Malaysian food culture is headed, the good, the bad, and everything in between. 🎙️🌶️
(Link in bio!) And hey—don’t forget to rate & comment on Spotify! Got a question for a future guest? Drop it in the comments below ⬇️
#TheHungryImmigrant #MalaysianFood #ChefAduAmran #SambalLover #AsianFoodCulture #FoodPodcast

Sweet potatoes have always been used in asian trea

Sweet potatoes have always been used in asian treats and desserts so it wasn’t a surprise that these sweet potato brownies were delish!
And… it’s vegan!

Ingredients:
• 1 cup mashed sweet potato (from about 1 medium sweet potato, roasted or steamed)
• 1/3 cup olive oil
• 1/4 cup melted vegan butter
• 1/2 cup brown sugar (or coconut sugar)
• 1/3 cup honey
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• Optional: 1/4 cup vegan chocolate chips or walnuts

⸻

Instructions:
1. Preheat oven to 350°F (175°C). Grease or line an 8x8” baking dish with parchment paper.
2. Make sweet potato mash: Roast or steam sweet potato until soft, then mash until smooth.
3. Combine wet ingredients: In a large bowl, mix mashed sweet potato, olive oil, melted vegan butter, brown sugar, maple syrup, and vanilla extract.
4. Add dry ingredients: Stir in cocoa powder, flour, baking powder, and salt. Mix until just combined.
5. Optional add-ins: Fold in chocolate chips or chopped nuts if using.
6. Bake: Pour the batter into the pan and spread evenly. Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
7. Cool and serve: Let brownies cool fully before slicing. They firm up as they cool.

⸻

Notes:
• For extra richness, use dark cocoa powder.
• You can reduce sugar slightly if your sweet potato is very sweet.
• Store in fridge for a fudgier texture the next day.

Even in a multicultural country that prides itself

Even in a multicultural country that prides itself on tolerance, my time in radio gave me a platform to challenge the ingrained biases/ racism we often carry without even realizing it. Why should someone who looks a certain way, with a certain skin tone or different shaped eyes, be expected to speak a certain way?

To the ones who believed in me and brought me into radio — you know who you are — you’re true visionaries. I salute you. And I can’t wait to return to radio, for what it represents: voice, identity, and change.

Tune in to The Hungry Immigrant on all major streaming platforms. Subscribe, rate, and drop us a comment — it really helps! This podcast is entirely self-funded, and all I want is for more people to hear these stories that keep our culture and traditions alive.

Chinese style red bean pancakes anyone? Comment re

Chinese style red bean pancakes anyone?
Comment recipe and I’ll be sure to dm you the recipe!

Lempeng berinti Chinese Style
Komen ‘resipi’ dan Ab akan dm resipi penuh buat anda ya!

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