How can anything deep-fried not taste good? Local pisang goreng is crispy on the outside with insides that are slightly soft yet still firm. It also should not be too oily… lovely. More »
This recipe uses fresh squid and the sambal is hot and a little sour from the tamarind juice. You can also add petai to this dish for a bit more oomph! More »
This ginger-soy chicken is satisfying to eat with some hot rice. It’s so simple to make that no wonder it’s a childhood staple for many of us growing up in Malaysia, a saviour for busy parents and for homesick students… More »
Tender beef in gravy is a tough thing to resist. This simple curry is easy to prepare and the longer you cook it the softer the beef will be. More »
This comforting dish is subtle and yet tasty. It’s a Raya mainstay for some households and goes delicious with some extra ketupat lying around and a nice dollop of kuah kacang or sambal sotong. More »
This has so much going for it that all you need is a bit of rice and some spicy sambal belacan and you’re good to go. More »
Oh… such a great little dish. Meaty savoury gravy, lots of goodies within and a treat to eat when you’re tired from work and just want a perk-me-up in a bowl. More »
Oh this fried chicken is so good. It’s beautifully fragrant and at the end you will get crispy onion and lemongrass bits to crunch on in between juicy mouthfuls of succulent chook. More »
This is a wonderful mellow dish. You just boil everything up gently with no need for oil or sautéing. More »
The perfect kuah kacang is an elusive thing. There are too many no-no’s: the nuts cannot be too fine, cannot put in too much garlic, cannot put in the sugar too soon, etc, etc, etc. But once you achieve it, it’s almost… More »
Cocoa makes a great marinade. It adds a little bitter-sweetness to meat and somehow gives a lift to spices. But we wanted to take this to the next level a devised a wicked dip for it too! More »
For our chicken we thought a ‘healthier’ version of chicken curry might be fun. The vibrant spices gave the chicken a whole lot of taste without packing on the calories. I guess the only thing is that there’s no gravy. More »
Page 11 of 14 pages ‹ First < 9 10 11 12 13 > Last ›
Sat, January 19, 2019
Thu, January 17, 2019
Tue, January 15, 2019
Fri, January 11, 2019
Thu, January 10, 2019
Mon, January 07, 2019
Thu, January 03, 2019
Tue, January 01, 2019
Mon, December 31, 2018
Wed, December 26, 2018
Mon, December 24, 2018
Thu, December 20, 2018
Wed, December 19, 2018
Tue, December 18, 2018
Thu, December 13, 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.