What to Cook

Ikan Terubuk Bakar

by The Charlie, on Thu, December 16, 2010
Malay
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I have said this before, and I will say it again: there are few things in life greater than simply grilled fish. The flesh is sweet, though riddled with tiny pin bones. Utterly divine eaten on its own, or with sambal bawang, air asam or sambal kicap.

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What to Cook

Steamed Fish

by The Charlie, on Thu, December 16, 2010
Chinese
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This is by far the simplest, healthiest, mess-free preparation for a fish. Grouper is commonly used but as long as it is fresh from the market and not defrosted from your freezer, it is fine.

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What to Cook

Asam Pedas Ikan Pari

by The Charlie, on Thu, December 16, 2010
Malay
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A speciality down in Johor and Melaka, you can find roadside huts selling just asam pedas and nothing else. We used stingray, but parang, tenggiri and merah are all common choices. Serve with hot white rice, ulam, sambal belacan and soy sauce.

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What to Cook

Milk Barfi

by Alexa P., on Thu, December 16, 2010
Indian
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This Indian fudge did not want to behave. So keep an eye on it while it’s in the microwave or else you’ll be cleaning milky barfi for hours

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What to Cook

Vermicelli Payasam

by The Charlie, on Thu, December 16, 2010
Indian
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Something about the combo of ghee and pasta made this smell incredibly irresistible. This dessert has a lot of texture from the nuts and raisins.

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What to Cook

Kulfi

by Alexa P., on Thu, December 16, 2010
Indian
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This is a simple Indian ice cream that is milky with a strong cardamom tinge. Infact, our office was filled with milky cardamom aroma for hours!

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What to Cook

Gazpacho Popsicle

by Alexa P., on Thu, December 16, 2010
Western
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Why should soup be served hot? Why not cold? Why not frozen even? Treat your guests to a fun dinner party with soup popsicles.

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