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 »
We tried making a classic cumi bakar first but it turned out disappointing, the marinade was too bland. Hence we decided to try a more avant-garde approach and well… it turned out delicious! More »
This spicy Korean pickled squid (ojinguh jut) packs a lot of flavour, so eat it sparingly as a side dish to compliment your meal. Make sure you rinse it well after it sits in the salt if not you’ll end up with a rubbery salty strip… More »
This is a refreshing and zesty way to enjoy a bowl of squid. Each bite allows for a different flavour to shine through; the tanginess of the lime, the sweetness of the sugar, the heat from the chilli sauce, and the refreshing kick… More »
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