This basic mix can be used to make all kinds of interesting sambal. I like mine as hot as I can stand it so its only bird’s eye chillies in here. More »
It was my first time attempting rendang and as I mentioned before the proportions are for a much larger crowd but I scaled it down and it turned out very well. The meat is tender and very rich in flavour. More »
This laksa uses a lot of leaves and herbs you would get in a Malay garden. When I was a young girl, my grandma in the midst of cooking something in her kitchen would holler out and I would go out and pluck the leaves and herbs she… More »
Adjust the taste while you are cooking. Sometimes you need to add more brown sugar or vinegar. You are looking for a balance between sour and sweet. More »
Something quick you can throw together when unexpected guests drop by for tea. More »
A mark of a great cencalok is that it stands on it’s own with a few fresh ingredients, not unlike a great belacan or budu. More »
Don’t be intimidated by the list of ingredients, this is afterall a Top End version. More »
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