A friend of mine recently called in a favour to accompany her to Melaka for a day trip. Now I love Melaka but getting stuck in a teaching workshop for hours didn’t sound and wasn’t appealing at all… More »
When I started eating cencalok, I guess I never really got the good stuff. Most of the time they are watery, a little too 'off' for me and I felt did not add anything much to what I was eating. I discovered… More »
The word chutney derives from the Hindi word chatni that translates to heavily spiced and it is often used as an accompaniment to a main dish. It can be in paste form or it can even resemble jam, the main… More »
Squid is something that can be difficult to do well. You either need to cook it very quick or for a long time for it to be tender- anywhere in between and you'll end up with a chewy flavoured rubber band.… More »
The rich dark golden liquid that is Gula Melaka is a popular sweetener in most parts of South East Asia. While it's hard to work with (as in you literally have to pound the huge chunks with a mortar and… More »
Chicken. Rice. Overload. While I tried to space out my scouting extravaganza for the best chicken rice, my plan didn’t quite pan out very well. Squeezing in five chicken rice lunches in one week was,… More »
What could be more awesome than a weekend of grazing in and around Klang Valley? For all you foodies out there, here is a rundown of the top five street treats to sink your teeth into on a “do nothing”… More »
Assam laksa is a quintessentially Penang dish which is a Malaysian must have amongst locals and tourists alike. As one of the state’s most regaled dishes, Penang’s version is unlike other laksas you… More »
Fancy some sambal belacan but just can't be bothered to make any? Well there are plenty of eateries out there with great sambal belacan. However, shop sambal belacan is a little different than homemade… More »
Yes, this brownie is made from beans. Okay fine, chickpeas are legumes but imagine that! A tasty almost guilt-free dessert from chickpeas. Many have extolled the virtues of beans and legumes. We know they… More »
The yuletide is near and what better way to spread Christmas cheer than by whipping up a homemade edible gift for your loved ones? It's a great way to save money while still giving them something from… More »
Dear Gastronaughts (Floyd’s word describing those passionate about food), Keith Floyd was undeniably one of the first chefs to take cooking shows to a new level. He brought in a sense of adventure whipping… More »
Page 9 of 10 pages ‹ First < 7 8 9 10 >
Sat, June 01, 2019
Thu, May 23, 2019
Tue, May 21, 2019
Tue, May 14, 2019
Thu, March 28, 2019
Thu, March 21, 2019
Tue, March 19, 2019
Mon, March 18, 2019
Thu, March 14, 2019
Tue, March 12, 2019
Thu, March 07, 2019
Tue, March 05, 2019
Thu, February 28, 2019
Since 1998, FriedChillies.com has been a website dedicated to foodies from all over the world. FriedChillies Media writes, shoots, edits, produces, publishes and dreams about food. Food in all its alluring and appetizing forms.
We think there are endless ways to showcase food be it recipes, eating habits or just people obsessing about it. So we have shows to suit the foodie in everyone (check our shows here) and we have articles, reviews, gadgets, cooking tips and much, much more. Come to Friedchillies.com and we guarantee you'll go away hungry for more. Like us.
The highly interactive site is on its way to achieving its mission -- getting Malaysian food worldwide recognition.
Blogs like FriedChillies and Penang Street Foods have sprouted in recent years, deliciously chronicling the pan - Asia flavors of dishes.
A specialist topic content brand that provides food guides, editorial, reviews and community information for afficionados of Asian food including street food.
Plenty of mouth watering suggestions for the Epicurean
Bouyant, bold and thigh slappingly funny.
Listed for three consecutive years, Best 88 websites, 88 Most Noteworthy website
© Friedchillies Media Sdn Bhd. All Rights Reserved. All information on this site is subject to change; all details must be directly confirmed with service establishments. Reproduction without explicit permission is prohibited.