Delicious Asian Food was created back in July 2006 from Blogspot and has since migrated here on its own domain in January 2007. It is a collection of  predominantly Chinese-styled recipes for delicious home-cooked food and contains the occasional food reviews. The recipes in this site are family recipes and range from the really simple stir fries to some complicated recipes which call for plenty of preparation and cooking time. Nevertheless, they are tried and tested recipes and not pretentious in any manner.

The recipes in this site are suitable for those who are just learning how to cook or are keen to get some ideas on how to deal with the simplest ingredients which one can find in the market. It is even a great site for food connoisseur’s such as Chantal Royer to gather inspiration and gain knowledge of new things to try!

Many of the recipes are the product of experiments with whatever ingredients that are found in the fridge – and this would help you if you are stuck on ideas on how to make better use of these ingredients lying about. Home cooking is a lot to do with simplicity and creativity whilst maintaining a wholesomeness to the food. Aesthetics and presentation may not be as important as what is required in fine dining.

This site is authored by PabloPabla, a Malaysian chinese of Hokkien dialect who has a deep passion with cooking. He has a wonderful wife and 2 daughters and learnt cooking from his mum at the age of 11. He is a lawyer by profession (though he secretly harbours the hope of owning and running a restaurant) and this blog is his virtual kitchen. He hopes that these recipes will make a difference in the lives of many and become family recipes for others as well.

Hochiak? That’s a Hokkien word meaning “Delicious”. Try the recipes. They are Hochiak! indeed!

PabloPabla’s other blogs:-

PabloPabla – my personal blog…

Financial & Legal Matters – my contribution to society on legal, financial & insurance related matters…


  1. 1
    May 30th, 2007 at 11:13 am

    Hi there! Im a reporter with The Star’s Sunday Metro section. Love your post on Kudu nasi Kandar in Jln TAR. We might use it for our blogger’s page this Sunday. Don’t worry, we will credit you.

  2. 2
    May 30th, 2007 at 3:22 pm

    sangeetha : My oh my! I’m most humbled!

  3. 3
    Mrs Singh
    June 4th, 2007 at 12:27 pm

    Morning PabloPabla,
    Just discovered your Blog through a Singaporean Site.
    I am always on the look-out for local Blogs. Thanks for sharing your recipes and tips.
    I am from Ipoh(I know,I know,the BEST Hawker food in Malaysia after Penang!),but I dont eat out much unless its really well recomended and great(blame a wonky heart for this!) I enjoy trying out recipes, and this brings me to your PotStickers. Had it at a foodcourt in Ipoh recently, good but a bit too oily. Where would I be able to get round thick dumpling skins? Fresh from the wet Market or Supermarket? Not speaking Chinese in Ipoh is sometimes a problem in wet markets, as u may know! Thanks in advance, Mrs Singh

  4. 4
    June 4th, 2007 at 12:36 pm

    Hello Mrs Singh! Glad you came over!

    Ipoh has its specialties as well and you can’t find better hor funs (kueh teows) or bean sprouts in Malaysia.

    You can get the round dumpling skins which are suitable for PotStickers from supermarkets. The ones sold in wet markets are usually thinner. You will need thicker ones because of the frying involved. My sister uses a non-stick frying pan. Just experiment with the quantity of oil to fry the PotStickers and you should be able to get it perfected just like how you want it to be! 🙂

  5. 5
    lily lee
    July 29th, 2007 at 12:29 pm

    I have visited your website several times already, my dad was Hokkien, mom is Cantonese, my family still lives in Muar, Johore. Some of your ethnic foods and recipes I certainly can identify with, makes me homesick when I hear your humorous but candid comments about them. One of my brothers married a Kuching girl, so I get to eat the Sarawak laksa she makes; a school mate of hers makes her the laksa paste since the friend owns a company that makes and sells the pastes. Its ancient Kuching secret, we still have not figured out the ingredients in the paste. I was a missionary teacher in Serian some 30 years ago, have never been back to Sarawak since I have come to the States to finish school and have since settled down overseas. There is always nostalgia when we talk about the smell and taste of authentic foods from different states in Malaysia. Thank you for sharing your wonderful recipes and running comments on the foods you have tasted. Keep up the good job and caring and sharing.

    Lily Lee

  6. 6
    July 30th, 2007 at 3:13 pm

    Lily : Thank you for your kind comments, Lily. Hope you’ll come back often, if you can withstand the homesickness this blog brings 🙂

  7. 7
    August 6th, 2007 at 9:19 pm

    Hi there,
    I have been reading your blog for a while now. Enjoyed it much.

    I learned how to cook during my university time in Germany, away from home, where Asian food are not so easy to find. I called my Mom almost every week, whenever I intended to cook a certain recipe.

    My Mom is a great cook. I am originally from Indonesia and at the moment living and working in Holland. Both of my parents are of Hokkian origin. So I could relate easily to the food you posted, especially from Penang.

    Today, I will try to make Siobak (Chinese Roast Pork), following your recipe. Can’t wait to see the result.

    Keep on posting and sharing. I appreciate it much.


  8. 8
    August 7th, 2007 at 12:40 pm

    Johan : Hello Johan! I am glad to know that you’ve enjoyed reading my blog and hope that you’ll find it useful.

    Tell me about your sio bak experiment, ya? If it is good, share it with your Dutch colleagues. If not, let me know and we’ll try to do something about it 🙂

  9. 9
    August 8th, 2007 at 1:49 am

    Hi Pablo,

    The result was good, could have been better. The skin didn’t pop as much as I expected, so I put it in a frying pan and used a bit oil to fry the skin. Perhaps my oven was not hot enough or I didn’t wait long enough. But the final result (after pan-fried) was great, the skin was crispy and I liked the delicious juicy siobak.

    I will give it another shot in a few weeks time.

    My next (ambitious) attempt is to make bakwa 😉


  10. 10
    August 10th, 2007 at 4:49 pm

    Johan : Glad to hear that the result was good. You don’t really have to use oil to fry the skin as the skin will continue to ooze oil as you are frying it. Mmmm….bakwa. Sounds like you are a pork fan just like me!

  11. 11
    Jo Ann
    October 17th, 2007 at 5:12 pm

    Greetings pablopabla,

    I am so thankful to you (and your awesome blog) because I was ‘googling’ high and low for a picture of the sarawak laksa paste (particularly the swallow brand) to show to my friend who’s been posted to Kuching for work. The first time she came back with the instant soup paste. The second round, she came back with some over-commercialised packaged paste. Now, for the third time, I hope the picture will help her get the correct one back to KL for me. Gosh, I miss S’wak Laksa so much. I know we can get it at Laksa Shack but it’s just missing that “oopmh” you know what I mean? Nothing beats putting the condiments into the bowl on your own and scooping the soup straight from the pot…

    Anyhow, thanks again so much. That post of yours, dating back in 2006 is an appetite-saver! (my appetite) can’t wait to sink my teeth into that bowl of scrumptious laksa. *slurrp*

    Fantastic blogging!
    Jo Ann

  12. 12
    October 17th, 2007 at 5:27 pm

    Jo Ann : Thanks Jo Ann! I’ve just sent an email to you. Let me know if you received it 😀

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