Generally this dish is made with pork but we subbed it with chicken. Debbie Teoh’s recipe gave the initial inspiration but we modified it a little to include ginger and more chillies! More »
A hot wok, beaten eggs riddled with chillies, onions and briny cencalok. Watch it curling up in the pan. Enough said. More »
A mark of a great cencalok is that it stands on it’s own with a few fresh ingredients, not unlike a great belacan or budu. More »
Don’t be intimidated by the list of ingredients, this is afterall a Top End version. More »
A splash of balsamic into this compote increases the complexity of flavour. Great on any sweet desserts especially meringues or even vanilla ice cream. More »
Nigel from Just Heavenly shares with us a lovely bombe alaska- a real crowd-pleaser… More »
This rice is the perfect accompaniment to meat dishes. However the fragrant herbs also makes it a great stand-alone dish. More »
A deep flavoured beef dish that wonderfully combines spicy and sweet. More »
Ayam percik is a popular dish usually sold at the pasar malam. Chicken is juicy and succulent and packed with yummy flavours. It is a surefire crowd pleaser that’s not too difficult to prepare… More »
We reckon a bit of honey or sugar to make it a bit more palatable. More »
A flattish leaf-wrapped contraption of deboned fish that are spiced, marinated in its own juice and barbecued over a tepak arang. More »
Buffalo meat cooked until tender with spicy and sour notes makes this a hearty choice for your meal. More »
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