Snacks: East Meets West

Ever felt like having something sweet and chocolatey during the day and in the evening, you’re suddenly thinking about having something spicy?

That’s the wonder of being a Malaysian! We’re surrounded by an array of flavours from the east to the west and it is no surprise nor is it anything unusual if you’re enjoying western flavours for a meal and eastern flavours for the next.

Cookbook author, Annie Xavier from Annie Xavier’s Kitchen, shares two snack recipes that are perfect for every Malaysian taste bud.


“My favorite Asian salad has got to be this acar. Sweet and tangy combined with a nice aroma from the toasted peanuts and sesame seeds. If you are not on low carb diet, just use sugar to replace lakanto.” – Annie Xavier


250gm Cucumber (seeds removed and cut into 5cm length strips)
150gm Carrot (skin peeled and cut into 5cm length)
150gm Long beans (cut into 5cm length)
150gm Cauliflower florets
150gm Cabbage (cut into chunks)
1 tbsp Salt


150gm Water
70gm Lakanto (monk fruit sweetener, or less depending on own taste)
50gm Cooking oil
10gm Turmeric (skin peeled)
5gm Fermented shrimp paste (belacan)
10 Shallots (skin peeled)
5 Red chilies (seeds removed and cut small)
5 Dried chilies (seeds removed)
2 Cloves garlic (skin peeled)
2 tbsp Tamarind paste


120gm Toasted peanuts (pulsed into a coarse texture in a food processor)
20gm Toasted sesame seeds


  1. Place cucumber and carrot into a large mixing bowl. Add in salt and toss well. Set aside for 20 minutes. Rinse away salt under running water. Wipe off excess moisture with kitchen towel. Set aside.
  2. Blanch the long beans, cauliflower and cabbage. Fill up a pot with water and bring it to a boil on high heat. Add in long beans, cauliflower and cabbage to blanch briefly. Drain out the vegetables. Wipe off excess moisture with kitchen towel and set aside.
  3. Prepare the sauce. Place turmeric, belacan, shallots, red chilies, dried chilies and garlic into a blender and blend until fine. Heat up cooking oil in a pan on medium heat. Add in blended ingredients and sauté until fragrant. Add in water, lakanto and tamarind paste and bring everything to a boil, then let sauce simmer on medium low heat for a few minutes, stirring occasionally.
  4. Place all the vegetables into a large mixing bowl. Pour in the sauce, add in the condiments and toss everything together until well combined.
  5. Serve immediately or refrigerate overnight before serving.



220gm Water
200gm Coconut milk
60gm Chia seed
2 tbsp Pure organic coconut sugar
1 tbsp Cocoa powder (sifted)
¼ tsp Salt
Sliced bananas
Chocolate chips
Toasted peanuts (rough chopped)


  1. Place water, coconut milk, chia seed, coconut sugar, cocoa powder and salt into a mixing bowl and
    whisk everything together until well combined.
  2. Refrigerate for 2 hours or longer.
  3. To serve, place bloomed chia seed into a glass, add in sliced bananas, chocolate chips and toasted peanuts.