WHAT TO COOK

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  • What to CookMalay

    Ayam Percik

    by Alexa P. on Thu, December 16, 2010

    Ayam percik is a popular dish usually sold at the pasar malam. Chicken is juicy and succulent and packed with yummy flavours. It is a surefire crowd pleaser that’s not too difficult to prepare…  More »

  • What to CookMalay

    Otak-otak

    by The Charlie on Thu, December 16, 2010

    A flattish leaf-wrapped contraption of deboned fish that are spiced, marinated in its own juice and barbecued over a tepak arang.  More »

  • What to CookMalay

    Asam Pedas Kerbau

    by The Charlie on Thu, December 16, 2010

    Buffalo meat cooked until tender with spicy and sour notes makes this a hearty choice for your meal.  More »

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    What to CookMalay

    Nasi Udang

    by Aida Azizuddin on Thu, December 16, 2010

    Prawns gives this rice a wonderful fragrance. Goes great with curries and kormas.  More »

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    What to CookMalay

    Ikan Patin Masak Tempoyak

    by The Charlie on Thu, December 16, 2010

    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 »

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    What to CookMalay

    Ikan Terubuk Bakar

    by The Charlie on Thu, December 16, 2010

    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 »

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    What to CookMalay

    Asam Pedas Ikan Pari

    by The Charlie on Thu, December 16, 2010

    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 »

  • What to CookMalay

    Sambal Tumis Sotong Kering

    by The Charlie on Thu, December 16, 2010

    “Musty” and “delicious” shouldn’t go in the same sentence, but it does here, tasting somewhere between the flavours of cuttlefish and raw ikan bilis. The spiciness of the chilli boh really lifts yet grounds the dish.  More »

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