Pansuh is the term Ibans used to describe cooking in bamboo. This lovely mellow chicken is courtesy of Indai from Sumai Indai eatery in Kuching. It has a wonderful subtle gingery flavour with soft flavourful flesh. And the broth is… More »
We gave this delicious Indonesian salad a modern twist by adding roasted pumpkin to it. This makes it a more filling dish and great for vegetarians too! More »
The moment we tossed this salad, it disappeared! The combo of the slices of steak, crunchy leaves and spicy dressing is so good we want to share it with all of you. Use less chillies if you don’t want to chug water like mad. More »
This is a mild way to add a tiny bit of heat to simple dishes. Use it as a dipping sauce for chicken rice and you’re good to go. It’s the lowest on the scale at 3/10. More »
The pungent cencalok in this makes it the perfect addtion to any local style meal. Eat it with ayam rempah, cucur udang or even toss it with your fried rice to give it a kick. This one scores high with an 8/10. More »
Sour and zingy this mixture is perfect topped on cooked fish or could even serve as a great dipping sauce for an Asian-style fish and chips. The heat on this gets a 6/10. More »
Whip up this hearty tagine for your father on father’s day…or for any other day really! More »
This is a traditional Bugis recipe we got from our designer’s mom and we just had to give it a go! More »
You can never go wrong with a jar of spiced nuts tailor-made to perfection with a gorgeous sweet caramelized crust and just a hint of heat. More »
Chef Celine Marbeck, author of many Kristang Cookbooks shares with us her delicious Devil Curry. Slurp! More »
Thai green curry is an absolute favourite of ours, rich and full of flavour, you can make it easily at home with a bit of preparation.
A really fresh salad with great flavour balance. The Vietnamese version has more herbaceous leaves mixed in than their Thai neighbours. Mix in yellow and green mangoes for more colour. More »
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