We are almost halfway through our #MakanMuhibah food celebration. This time we are on the sweet side. Pulut Tai Tai a classic Baba Nyonya dessert that is essentially sticky glutinous rice served with Kaya. Simple yet elegant. If Kuih-making… More »
Do you have a bottle of cencalok in your fridge that takes ages to finish up? Next time if you’re making an omelette to accompany your meal, just add some cencalok (no need additional salt) to turn an ordinary dish to something special.… More »
Noodles with hot savoury curry broth is just to die for. There are no limits to what condiments and noodles you can use to build your bowl. Get creative and you will have an awesome bowl of Mee Kari for your meal! More »
This beautiful Nyonya dish is a classic and a local treasure. It is a dish that requires some time, patience and TLC, but when it comes together, boy, is it worth it: Tender chunks of chicken, potatoes and mushrooms, simmered… More »
When we made this kaya ( egg coconut jam ) in our office, we were so excited. Although we had to wait for a couple of hours, man…it was worth it. Creamy and sweet, spread on hot toast, this definitely satisfied our growling tummies! More »
In spirit of our Laksa month we wanted to create something with the FriedChillies stamp on it. This is our very own Laksa using elements of the various Laksas around the country. More »
A great combo of chillies with the sour-sweetness of young papaya. More »
To some the chicken might taste a bit bland but done well you will have a subtle taste of cencalok with each bite. More »
This is a modified recipe from an excellent nasi goreng belacan that we make sometimes. More »
Generally this dish is made with pork but we subbed it with chicken. Debbie Teoh’s recipe gave the initial inspiration but we modified it a little to include ginger and more chillies! More »
A hot wok, beaten eggs riddled with chillies, onions and briny cencalok. Watch it curling up in the pan. Enough said. More »
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