What to Cook

Spicy Honey Fried Chicken

by Edwan S., on Tue, September 03, 2013
Indian

This is our take on those succulent sweet ‘ayam madu’ much loved by briyani enthusiasts. Use small cuts of chicken so it fries faster or even boneless thighs or breasts. Then make a ridiculous honeyed spicy glaze using just a few ingredients for fried chicken that is pretty damn spectacular.

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What to Cook

Egg Briyani

by Honey, on Fri, March 08, 2013
Indian

We love the toss everything in a pot type of recipe. Also known as egg bukhara, this heart-warming dish is fragrant with spices but gently so. Top it with fresh mint to be transported to the days of Caravanserais.

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What to Cook

Sambar Dhal

by Buvaneswari, on Mon, November 12, 2012
Indian

Hearty and fulfilling, sambar dhal is a spicy vegetable stew that will warm your tummy and keep it satisfied. Dhal and assorted vegetables are cooked with a myriad of spices making this an ideal accompaniment for chapati and tosai.

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What to Cook

Muruku

by Buvaneswari, on Thu, November 08, 2012
Indian

Golden, crispy and flavourful, it’s no wonder that these spicy tidbits are so addictive. We used muruku powder to simplify the recipe. Muruku powder is made up of rice powder and a mixture of ground spices. It can be bought at most supermarkets.

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What to Cook

Egg Curry

by Buvaneswari, on Tue, November 06, 2012
Indian

Give new life to boiled eggs by cooking them in a curry gravy. Spices infuse the eggs making them yummy and flavourful. We’re kinda shameless when it comes to recipes so we got this one from Aunty Buvaneswari, our social media dude’s mum.

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What to Cook

Ayam Goreng Mamak

by Sjaiful A., on Thu, September 13, 2012
Indian

This fried chicken is a famous staple at Indian-Muslim ( mamak ) joints across Malaysia. Crispy, juicy and bursting with spices, it’s sinful and greasy but so freakin’ delicious which makes it simply irresistible.

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What to Cook

Mutton Varuval

by Sjaiful A., on Tue, May 22, 2012
Indian

Mutton Varuval is a dry curry dish. The meat is cooked until the gravy almost dries up. Spices like fennel seed and cumin seed are used to infuse the mutton with their spicy flavours.

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