Prawns gives this rice a wonderful fragrance. Goes great with curries and kormas. More »
I love a good, earthy korma don’t you? Not as spicy as a curry, a korma gets it’s subtle heat from the fragrant spices within. More »
How wonderful is a self-saucing chocolate cake? This recipe comes from food blogger Fatboybakes More »
I do not enjoy durian. There, I said it. But tempoyak? How is it that something that is so stinky can ferment into something so delicious? Musky, sweet, sour, it is one of my favourite local condiments. More »
I have said this before, and I will say it again: there are few things in life greater than simply grilled fish. The flesh is sweet, though riddled with tiny pin bones. Utterly divine eaten on its own, or with sambal bawang, air asam… More »
This is by far the simplest, healthiest, mess-free preparation for a fish. Grouper is commonly used but as long as it is fresh from the market and not defrosted from your freezer, it is fine. More »
A speciality down in Johor and Melaka, you can find roadside huts selling just asam pedas and nothing else. We used stingray, but parang, tenggiri and merah are all common choices. Serve with hot white rice, ulam, sambal belacan and… More »
This Indian fudge did not want to behave. So keep an eye on it while it’s in the microwave or else you’ll be cleaning milky barfi for hours More »
Something about the combo of ghee and pasta made this smell incredibly irresistible. This dessert has a lot of texture from the nuts and raisins. More »
This is a simple Indian ice cream that is milky with a strong cardamom tinge. Infact, our office was filled with milky cardamom aroma for hours! More »
Why should soup be served hot? Why not cold? Why not frozen even? Treat your guests to a fun dinner party with soup popsicles. More »
A spring roll for dessert? Well why not! Try this as a fun dessert recipe for your guests. More »
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