Its weekday and to be honest, no one wants to spend 4 hours making Bolognaise sauce from scratch. We found a cheat’s way to prepare this meal in only 25 minutes, without using any bottled sauces. Achievement unlocked! More »
A hearty ragu with pasta is one of the best comfort foods ever. A ragu is basically… well, a thick sauce ala bolognaise. But use your imagination and creativity to make different kinds and surprise yourself with how delicious… More »
These burgers are not only healthier compared to the regular ones but they’re also a cinch to make. Zucchinis make the patties juicier as well. These burgers are kinder to your waist and they’re delicious too. It’s… More »
2015 will probably - unfortunately - be remembered as the year where so many things went up in price for many Malaysians. Eating out is a tad pricier now, but fret not; it's always better (in all ways!)… More »
For meat lovers there is no better place to meet up but Meatpoint. See what I did there? Okay nevermind. The important thing is that independent steak shops (you know, the ones not belonging to chains) are fast becoming a thing in… More »
Surf and turf in culinary terms refers to a dish that mixes seafood (the surf) and meat (the turf) together. The most popular kind is a steak with a lobster tail on the side. But we decided to give it an Asian twist and make a savoury… More »
We made this burger for a TV show sometime back, and now we’re sharing it here! This lamb burger is seriously super delicious and dead-simple to make. It’s so good we named it after a robot! More »
Ramen Burgers are the craze right now in the States. It’s not too far-fetched, afterall we have rice burgers. It’s just taking another carb and making it into something that can hold a patty. What we didn’t anticipate… More »
Fancy some Malay-styled mash? These delightful balls of potatoes are a great addition to your lunch menu. Bergedel has a nice golden outer layer and yummy fluffy mash on the inside. More »
Mutton Varuval is a dry curry dish. The meat is cooked until the gravy almost dries up. Spices like fennel seed and cumin seed are used to infuse the mutton with their spicy flavours. More »
This is a traditional Bugis recipe we got from our designer’s mom and we just had to give it a go! More »
This simple marinade is left to sit with the lamb overnight to infuse it with the briny flavours of cencalok. More »
Buffalo meat cooked until tender with spicy and sour notes makes this a hearty choice for your meal. More »
I love a good, earthy korma don’t you? Not as spicy as a curry, a korma gets it’s subtle heat from the fragrant spices within. More »
I like to cook the meat together with the rice because you can use one pot and the flavour of the meat will infuse into the rice making it richer and more fragrant. Then I’ll serve it with a jelatah (sweet-sour cucumber salad). More »
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