Azlin Bloor Live Videos and Recipes

Azlin Bloor Live Videos and Recipes I'm Azlin Bloor, culinary instructor and food writer. Hit the links below for my blogs and social media.

28/08/2026

Sirap limau selasih, a gloriously pink drink popular in Singapore and Malaysia. And South Asia.

It’s made with rose syrup, freshly squeezed lime juice and soaked basil seeds. Sweet, sharp, ice cold and ridiculously refreshing.

The basil seeds swell within minutes and develop that distinctive translucent coating. And no, they’re not chia seeds.

💥Full recipe is below. BUT if you want my no-roses-needed homemade rose syrup recipe, comment ROSE.

RECIPE

Sirap Limau Selasih
🍷Makes 1 large glass

1 tsp basil seeds (biji selasih)

60 ml (1/4 cup) lukewarm water, for soaking

3 Tbsp rose syrup, or to taste

15 ml freshly squeezed lime juice, more if you like

Enough cold water to top up your tall Collins glass.

Plenty of ice

1 lime slice, optional

Soak the basil seeds in the lukewarm water for 10 minutes, stirring at the start.

Fill a Collins glass (or any tall glass) with ice, then add the rose syrup, lime juice and cold water. Spoon in 1-2 Tbsp of the soaked basil seeds and stir well. Add a slice of lime and serve immediately.

For a fizzy version, replace the cold water with chilled sparkling water and add it last.

You can use homemade or shop-bought rose syrup. Just taste as you go, because not all rose syrups are created equal.

 

https://www.singaporeanmalaysianrecipes.com/rose-syrup-recipe/

26/08/2026

🍑🌶 Peach Hot Sauce

Sweet peaches, fiery chillies, and a sauce so good you’ll want it on everything.

This peach hot sauce is your new obsession - perfect for drizzling, dipping, or just tasting straight from the spoon.

▶️Hit replay if you blinked

🍶Bottle it if you’re organised

🏷️Tag a friend who can handle the heat 🔥

Perfect 🎁

6 ripe peaches

50 - 100 g (~ 3 oz) yellow or orange chillies of your choice (this depends on how hot your chillies are)

1 shallot

1 small garlic

4 Tbsp white sugar (6 if your peaches aren't ripe)

1 tsp salt

250 ml (1 cup) white wine OR clear vinegar

juice of 1 lemon

Peel the peaches. If your peaches are pretty ripe, you should be able to peel them very easily. If not, blanch in simmering water for 2 minutes, cool, then peel.

Chop peaches, chillies, shallot and garlic and place in a saucepan with sugar, salt and vinegar.

Simmer for 30 minutes.

Then blend to a smooth sauce.

Store in a clean jar in your fridge for 2 weeks.

🍋 Given the low pH because of the vinegar and lemon juice, this is perfect for a water bath and long-term storage.

🔥Find the written article on LinsFood.com

25/08/2026

Sambal prawn pasta, another of my Italian-Malay fusion recipes.

Juicy prawns, buttery pasta and plenty of sambal. Ready in about 25 minutes, with very little effort required.

💥Comment SAMBAL and I’ll send you the recipe. 

I’ve used a homemade sambal tumis here, but you can use absolutely any sambal you fancy, homemade or shop bought.

Sambal oelek works beautifully (3-ingredient homemade recipe on LinsFood.com), but if you’ve already got an open jar of something else in the fridge, use it.



https://www.singaporeanmalaysianrecipes.com/sambal-prawn-pasta-recipe/

I checked the word twice, then a third time, because… what?There it was in The Forme of Cury, compiled around 1390: gary...
24/08/2026

I checked the word twice, then a third time, because… what?

There it was in The Forme of Cury, compiled around 1390: garyngale. Galangal, used in medieval English sauces and spiced wine.

And no, ginger still isn’t a substitute.

Read more on Substack.
Link in bio.

17/08/2026

Sometimes a recipe needs more than 15 seconds and a catchy song.

That’s partly why I’ve opened The Long Table with Azlin - a new community where we can talk recipes, ingredient questions, kitchen chat, food history, culture, travel, and all the tangents that don’t quite fit into a caption.

You can ask questions, share what you’re cooking, tell me what went beautifully, tell me what went sideways, and meet other people who also think food is far too interesting to leave at “what’s for dinner?”

I’ll be in there chatting, answering questions, sharing behind-the-scenes bits, and probably disappearing into the occasional food history rabbit hole. You know me.

You can join on desktop, or look for the Raptive Community app on the Apple App Store and Google Play.

🥖The Long Table is open.

👥It’s free to join.

🪑Come pull up a chair. 

https://community.raptive.com/thelongtablewithazlin?u=azlinbloor

14/08/2026

Don’t throw away those prawn (shrimp) heads and shells - turn them into homemade petis udang, also known as petis or hae ko.

Dark, glossy, savoury, slightly sweet and packed with prawn flavour, it’s the stuff you want for asam laksa, rojak, dipping sauces and more.

💥Comment PRAWNS and I’ll send you the recipe.
And be sure to follow me so my DMs actually get to you.

If they don't, change your settings! 😯

07/08/2026

It’s hot.
The lawn has given up.
I’m not far behind.

So, doogh. 🥛🌿

Doogh is a cold Persian yoghurt drink made with yoghurt, water and salt, often flavoured with mint and sometimes served sparkling. It’s tangy, salty, minty and ridiculously refreshing on a hot day.

It’s closely related to Turkish ayran, but Persian doogh often includes herbs such as mint and can be carbonated.

I’m firmly on the fizzy side of this particular fence.

I also add a few crushed dried rose petals. They’re optional, but that tiny floral note with the mint is lovely.

The Afghan version often gets cucumber as well as mint, which makes an already refreshing drink even more suited to blisteringly hot days. 

PERSIAN DOOGH
Serves 2

Ingredients
250 g (8.8 oz) thick plain yoghurt
1 large pinch salt
1 Tbsp dried mint OR a handful of finely chopped fresh mint
½ tsp dried rose petals, crushed, optional
250 ml (8.8 fl oz) cold sparkling water
1 handful ice cubes

To garnish
2 sprigs fresh mint
A few extra crushed rose petals, optional

Method

Add the yoghurt, salt, mint and crushed rose petals to a jug and stir until smooth.

Divide the ice between 2 glasses.

Pour the yoghurt mixture over the ice, dividing it equally between the glasses.

Slowly top with the cold sparkling water and give it a gentle stir.

Garnish with fresh mint and a few more rose petals and drink immediately, while it’s gloriously cold and fizzy.

Prefer it still? Just use still water instead.

And if your yoghurt is particularly thick, add a little more water until the consistency is how you like it.

Why is the Thai word makrut now treated as the universal replacement for kaffir lime?My new Substack looks at language, ...
31/07/2026

Why is the Thai word makrut now treated as the universal replacement for kaffir lime?

My new Substack looks at language, context, regional usage and the confidence with which Southeast Asian ingredients are so often renamed from outside the region.

The Problem with Renaming Kaffir Lime - link in bio and Stories.

29/07/2026

Paplou. A tart, golden Omani fish soup with tuna, turmeric, fresh lime, limoo and lotsa garlic.

🧛Vampires, this one isn’t for you.

💥Comment SOUP for the recipe.

🏃‍♀️Be sure to follow me so my DMs can actually get through to you.

https://www.linsfood.com/paplou-omani-fish-soup/

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