Rather than raw, this kerabu includes cooked elements that result in something like a masak lemak.
Soft and tender chunks of meat without hours on the stove is not possible, but getting those spicy rendang flavours definitely is.
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.
When joy is scarce, we find every reason to celebrate. Make this yee sang any time of the year.
Grandma Ong incorporates spices not found in the original recipe, bringing a Nyonya punch to this crowd favourite.
This recipe is based on Glenn’s favourite stall that he claims serves “the best version of tomato mee” that he has come across so far.
For these cookies, recipe developer Yi Jun combines miso and brown sugar to create soft, chewy morsels studded with sesame seeds.
This butter cake recipe comes from Dinesh Rao who founded Tray Cafe, which arguably churns out some of the best butter cakes outside of a kopitiam.
The Temuan way to cook this fish is over the embers of an outdoor stove. If you have an available setup, we highly encourage you to go for it.
This dish, inherited from Banyen’s late grandmother, makes an appearance at least twice a week on their dinner table at home, as it is her dad and grandfather’s favourite dish.
Made with fresh rice of the first harvest to signify the end of the winter solstice, Ponggal rice is offered to gods and goddesses before sharing with family and friends.
Leela’s late mother was the family’s ‘culinary comforter’, and taught her how to make this vegetable dish. Complex in flavour, this recipe takes no shortcuts.
Deborah adapted this recipe from Indonesian beef semur, which itself is an influence on beef smore, a common Eurasian dish in Malaysia and Singapore.
This is quite possibly the best version of kangkung belacan we’ve tried—spicy, briny and still-crunchy.
The star of this dish is fenugreek, along with the freshest fish possible. When Nisha first introduced it to her daughter, it was “the most delicious thing I had ever eaten”.
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