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Cuisine of the Premiers

This book inspires you to cook traditional Malay style dishes with the large beautiful glossy photos of simple and delicious food. Every recipe has you drooling, and we even had a bit of trouble narrowing it down to four to attempt at the FC kitchen.

The first part of the book shares a bit of history on the past four Prime Ministers. We then get a glimpse of some of their favourite foods, complete with recipes and even stories from some of their close family members. More »

Student Food Survival Guide

Congratulations on your acceptance to the Friedchillies University!

We at FCU realize that food is more essential to your well-being than any book or lecture can ever be. You now face the challenge of selecting which food items that are important to you, whether they be essential ingredients or snacktime treats that are unavailable in countries other than your own. We appreciate that this is an immense task for any young man or woman about to enter our hallowed halls.More »

Nigel from Just Heavenly

The bubbly and energetic Nigel has been baking since childhood, working side by side with his mother to prepare lovely treats. His favourite was to make the special family sugee fruit cake which took days to prepare from scratch. He went to school for Hotel Management and in 2000 he met Allan Yap an experienced home baker and decided to go into business with him. They initially started from home churning out cakes for their clients. Soon enough they opened up their first store in Plaza…  More »

Top End Bubur Lambuk

You’ll often find this porridge outside the mosques distributed after the Asar or evening prayers where volunteers prepare it. This is a good meal to “buka” with after a long day of fasting as it is packed with nutrition and it’s easy for your stomach to break down since it is not too heavy. This can also be found at the various pasar ramadhans around town.

Each state has its own version of this bubur and so we asked our FC Chef Sjaiful to cook it up the way he likes…  More »

Ways to Enjoy Cencalok

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 it's because they weren't the 100% gragao stuff. Make no mistake folks, great cencaluk is only GRAGAO prawns some rice and a little salt fermented in a cool clay pot. It has to be at least 2 weeks fermentation or else you would get (and this has happened to me before) the great exploding…  More »

Gragao Lovin’ Action

The words cencaluk and gragao are of Kristang origin, the lingua franca of Melaka’s indigenous Portugese community with a strong fishing tradition. Gragao (pronounced gra-goh) relates to the planktonic shrimps Acetes indicus otherwise known by its Malay namesake ‘udang geragau’, while the unique pickling of these shrimps in a salt and rice mixture yields the final product - cencaluk.

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Cencalok Delights

Our team was in Melaka last week to film the catching of grago and they were able to score us some delicious high quality cencalok to work with. To make cencalok, the grago are mixed with salt and cooked rice in equal proportions. They are then sealed in jars and then left to ferment for a minimum of three days up to two weeks. After this fermentation period the pungent briny cencalok is ready to consume. This is good just on it’s own with some rice or tossed into an omelette. We decided…  More »

Nonya Flavours: A complete guide to Penang Straits Chinese Cuisine

In any culture where recipes are passed down from generation to generation with fiercely guarded cooking secrets, you are sure to find real gems. These are always dishes that are simple and eaten with family at home, often the most treasured of tastes. Ask any chef or food connoisseur what their favourite dish is, and almost always they’ll mention something unfussy and home cooked prepared my their mother or grandmother. This is the heart of Nyonya cuisine.

Within this…  More »

A Brimful of Acar

Since this is chutney week, I was asked to make one. However, I feel that we've covered quite a lot of chutneys in Magnificent 7 so my sister suggested an acar. No one can quite pinpoint the difference between the two. They both use a wide variety of vegetables and fruits, sometimes are cooked or not, some have vinegar or sugar. The Indian 'achar' means pickle but there are some aspects of chutney that is pickled too.

One source says that 'achar' uses oil as a pickling agent.…  More »

Chutney Madness

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 difference being that it requires spices for it to be a true chutney. Best of all it's all wholly vegetarian making it suitable for most diets.

Instead of just eating these with your usual thosai or capati, why not get creative and use these chutneys when preparing other…  More »

Cephalopod on Celluloid

I take great satisfaction in seeing a giant tentacled creature wrap it's arms around a ship, crushing and bringing it down to the depths of the ocean. In one thrilling scene it brings the awesome might of nature against humans, who seek to control but at the end of day are just puny in comparison. The fascination with octopi and squids are far from over so here are some of my favourite scenes and shows starring these creatures.

Most Iconic
In OLD BOY crazy-haired…  More »

I see… I see a squid in my future…

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. Here are 7 recipes we cooked up and found to work well with this slippery creature.

Fried Calamari



How lovely is…  More »

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