Malaysian cuisine consists of three main flavors: Malay, Chinese, and Indian. I have said it many times, but I love Malay cooking and only wished that I could eat more Malay dishes. Today, I have invited my friend Zurin from Cherry on a Cake to guest post and she shares my favorite Malay recipe with us: Spicy Honey Chicken. Cherry…
This is the first time I made pickled green chilies at home and was pleasantly surprised that it took only a jiffy and the chilies were ready practically overnight. Pickled green chili is a popular condiment that accompanies many Southeast Asian street food and Asian noodle dishes. The tartness from the rice vinegar and the pickled green chilies are best…
Following my recent post on sambal asparagus, I thought I would show you how to make sambal belacan from scratch–a must-have Malaysian condiment and the basic building block for many delicious Malaysian recipes. Sambal belacan consists of chilies, belacan (Malaysian shrimp paste), kalamansi lime (limau kasturi), and salt and sugar (to taste or optional). In the US, kalamansi lime is scarce…
(This chili crab recipe is from my archive but I have just made it today and updated with new photos, shot with Canon T1i. The new Canon 5D Mark II is reserved for my cookbook.) My mother was a fantastic cook. Coming from a small fishing village in the state of Kedah, she made killer dishes with seafood, especially chili…
A dream comes true. I met Anthony Bourdain of No Reservations, who was shooting an episode in Penang. More people will discover Penang soon!
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