This is a simple and easy recipe. You can whip this dish up in a jiffy for dinner on a busy work night. Soft tofu in a thick egg sauce is delicious and satisfying when served with a hot plate of rice. More »
If you’re having a party and you’d like a unique dish to impress your friends with this fried treat is a crowd pleaser. The crisp salty skin and moist flesh will have them drooling. More »
If you’ve got some leftover rice sitting around the house this is a great tasty way to use it up. This is simple to whip up and is a satisfying and filling meal. More »
Scallops in their half shell are an impressive sight. These are simple to bake but your guests will be asking for more. They are sweet and salty, perfect with the crisp broccoli. More »
Don’t be fooled by some of the ingredients. This is meant to be a dessert, a tong sui of sorts. The flavour is interesting and it can be eaten either warm or cold. More »
These resemble garlic prawns but the grill gives it a beautiful charred flavour. The prawns maintain their juiciness and the Szechwan pepper, seasoning salt, and orange zest give them the kick they need. More »
Have a hankering for sweet and sour fish? This is a great version and much fancier when you serve a whole fried fish instead of the fillets. We used pomfret because it crisps up beautifully… More »
This dark slippery concoction will have your guests drooling away. Don’t be too stingy with the sauces as this is what makes this dish extra special. More »
You either hate it or can’t live without it. Fishy, pungent, tangy and satisfying. It’s taking over the world and we think it’s about time… More »
Yummy, buttery prawns- crispy to the touch with succulent meat as you peel away the oily skin. We’ve been experimenting of late on what makes good butter prawns. We love the version that has toasted oats in it! More »
Don’t be too intimidated with roasting a duck. It’s almost like roasting a whole chicken….almost! 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 »
Page 3 of 4 pages < 1 2 3 4 >
What Are You Gonna Get at Ayam Lejen 2017?
Taste the Top 8 Fried Chickens in One Location!
We Discovered a Hidden Food Gem in KLIA
It's made fresh daily at Eden KLIA
I Eat Nasi Lemak 2016 is Back!
Thu, March 22, 2018
Tue, March 20, 2018
Mon, March 19, 2018
Fri, March 16, 2018
Thu, March 15, 2018
Mon, March 12, 2018
Fri, March 09, 2018
Thu, March 08, 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.