What to Cook

Homemade Gula Melaka Baked Beans

by Alexa P., on Thu, December 16, 2010
Western

While it took about 8hours of slow cooking on the stove it was worth it. The beans are tender and full of flavour. I don’t think I can ever go back to the store bought variety again.

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What to Cook

Spicy Gula Melaka Ribs

by Sjaiful A., on Thu, December 16, 2010
Western

There is nothing more delicious than tender ribs slathered in a sweet and spicy dry rub. We decided to sub out the traditional molasses and use Gula Melaka instead and it turned out simply divine.

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What to Cook

Caramelized Onions

by The Charlie, on Thu, December 16, 2010
Western

Makes about 1 cup, keeps in the fridge for about 2 weeks in a tightly sealed jar.

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What to Cook

Cardamom Cr

by The Charlie, on Thu, December 16, 2010
Dessert

I found that the instructions were not particularly easy to follow if you are not new to the kitchen. The biggest blunder for me was the making of the caramel.

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What to Cook

Dauphinoise Potatoes

by The Charlie, on Thu, December 16, 2010
Western

I was suspicious of these at the beginning, as I thought they would be too heavy. However, they turned out less muak than I thought, with a great peppery aftertaste.  And who doesn’t like a dish with a fancy French word in it?

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What to Cook

Tomato Stuffed Peppers with Anchovies and Mozzarella

by The Charlie, on Thu, December 16, 2010
Western

Fancy something different for lunch? Get a taste of the Mediterranean by trying out this gorgeous tomato recipe.

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What to Cook

Sambal Tumis Sotong Kering

by The Charlie, on Thu, December 16, 2010
Malay

“Musty” and “delicious” shouldn’t go in the same sentence, but it does here, tasting somewhere between the flavours of cuttlefish and raw ikan bilis. The spiciness of the chilli boh really lifts yet grounds the dish.

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