A flattish leaf-wrapped contraption of deboned fish that are spiced, marinated in its own juice and barbecued over a tepak arang. More »
Buffalo meat cooked until tender with spicy and sour notes makes this a hearty choice for your meal. More »
Prawns gives this rice a wonderful fragrance. Goes great with curries and kormas. More »
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 »
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 »
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 »
“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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