A Semai-style chicken braise full of flavour, suitable for your daily cooking repertoire.
A mild, gently spiced curry thickened with cashews and fresh coconut.
Strong in flavour, this dish stands out in the CNY feast lineup. Perfect served with sweet vegetables and hot white rice.
A festive roast chicken seasoned with local and easily attainable ingredients.
Bring chicken liver pâté to Malaysia by infusing it with the hallmark flavours of the region.
When you want ayam kunyit but can’t bear the oily cleanup, turn to this braise instead.
Chicken and coconut milk come together in a simple preparation of gulai kuning or masak lemak, perfect for a quick yet satisfying meal.
The kind of homestyle weeknight braise you probably won’t find in a restaurant.
This version of Malaysian-Indian chicken curry uses store-bought curry powder such as Baba’s, but is taken up a notch with extra spices.
Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.
This is a traditional recipe originating from Jerantut, Pahang, and has since spread to neighbouring areas in the state.
The slow braise of ingredients in this pong teh coax out every bit of flavour—it’s worth splurging on good chicken and soy sauces.
Natasha learned how to make this dish from her mother (who she assumes learned it from her mother), and craves it on gloomy rainy days.
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