A medley of tomatoes and onions that has sweet and tangy flavours. A lovely salsa for your small get-togethers. More »
Coat fish or chicken in this crust and bake till crisp on the outside and cooked on the inside. Or eat with a hot tosei. More »
This has a distinct coriander bite slightly reminiscent of a salsa that would work beautifully on cooked fish. More »
Makes a great marinade for chicken. Let chicken marinate with this for at least 30mins and either bake or fry it afterwards. More »
Adjust the taste while you are cooking. Sometimes you need to add more brown sugar or vinegar. You are looking for a balance between sour and sweet. More »
If you can’t find the chekur ginger root substitute it for regular ginger instead. The nutmeg is optional, but it gives added fragrance. More »
A great combo of chillies with the sour-sweetness of young papaya. More »
To some the chicken might taste a bit bland but done well you will have a subtle taste of cencalok with each bite. More »
This simple marinade is left to sit with the lamb overnight to infuse it with the briny flavours of cencalok. More »
Something quick you can throw together when unexpected guests drop by for tea. More »
This is a modified recipe from an excellent nasi goreng belacan that we make sometimes. More »
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 »
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