Simmered chicken in santan-enriched broth? A temple-style vegetarian porridge? We have it all.
A deep, dark, complex mutton dish to impress your guests on festive occasions.
When you want ayam kunyit but can’t bear the oily cleanup, turn to this braise instead.
A rice porridge filled with savoury treasures, a centrepiece for any vegetarian feast.
Chicken and coconut milk come together in a simple preparation of gulai kuning or masak lemak, perfect for a quick yet satisfying meal.
A versatile minced meat sauce that can be paired with your carb of choice for a complete meal or even a quick snack.
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.
Grandma Ong incorporates spices not found in the original recipe, bringing a Nyonya punch to this crowd favourite.
This recipe is adapted from Indonesian semur, which itself is an influence on smore, a common Eurasian dish in Malaysia and Singapore.
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.
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