This looks like a non-descript, run-of-the-mill omellette, but like the saying goes, don’t judge a book by its cover. Or an omellette by it’s crust! Inside is a spicy, tangy filling of chicken cooked in Thai tom yum paste,… More »
This stir fry is fast and furious to make. The flavours are bold and bright and go excellent with some hot white rice and a bit of sambal belachan. The sweetness of the fresh prawns are perfectly complemented by the fresh, crunchy… More »
This simple mushroom stir fry is lip-smackingly delicious. The King Oyster mushrooms (a thicker, chunkier cultivar of regular oyster mushrooms) are meaty and savoury, just bursting with flavour. Perfect for vegetarians, but basically… More »
Surf and turf in culinary terms refers to a dish that mixes seafood (the surf) and meat (the turf) together. The most popular kind is a steak with a lobster tail on the side. But we decided to give it an Asian twist and make a savoury… More »
This is a refreshing Japanese dish that gives you crunchy fish with slightly vinegary vegetables. You can use mackerel or sardines but salmon gives it a slight richness that makes it a delicious topping on hot, white rice. This recipe… More »
This som tam is spicy, tart and funky. We always thought artichokes will go well in an Asian salad but it’s expensive and hard to find. Use banana heart that has the same texture and delicious too! More »
The Koreans do know a thing or two when it comes to ribs. This style of ribs takes less time to cook because of it’s sliced thinly. This yields chewy, sticky and meaty bites with a DIY glaze that is sure to please… More »
Tom yam goong is a popular dish from Thailand. It’s a sour and spicy soup made using exotic ingredients like kaffir lime leaves, lemongrass and fish sauce. Prawns are perfect for tom yam goong because they give it a nice sweet… More »
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 »
Page 3 of 4 pages < 1 2 3 4 >
Tue, November 20, 2018
Mon, November 19, 2018
Fri, November 16, 2018
Thu, November 15, 2018
Tue, November 13, 2018
Thu, November 08, 2018
Mon, November 05, 2018
Fri, November 02, 2018
Since 1998, FriedChillies.com has been a website dedicated to foodies from all over the world. FriedChillies Media writes, shoots, edits, produces, publishes and dreams about food. Food in all its alluring and appetizing forms.
We think there are endless ways to showcase food be it recipes, eating habits or just people obsessing about it. So we have shows to suit the foodie in everyone (check our shows here) and we have articles, reviews, gadgets, cooking tips and much, much more. Come to Friedchillies.com and we guarantee you'll go away hungry for more. Like us.
The highly interactive site is on its way to achieving its mission -- getting Malaysian food worldwide recognition.
Blogs like FriedChillies and Penang Street Foods have sprouted in recent years, deliciously chronicling the pan - Asia flavors of dishes.
A specialist topic content brand that provides food guides, editorial, reviews and community information for afficionados of Asian food including street food.
Plenty of mouth watering suggestions for the Epicurean
Bouyant, bold and thigh slappingly funny.
Listed for three consecutive years, Best 88 websites, 88 Most Noteworthy website
© Friedchillies Media Sdn Bhd. All Rights Reserved. All information on this site is subject to change; all details must be directly confirmed with service establishments. Reproduction without explicit permission is prohibited.