Soy-Glazed Butternut Thai Green Curry
Creamy, delicately spiced Thai-style curry is a crowd-pleaser, and is best shared. ...
These Prawn Banh Mi Roll with Pickled Veggies and Prawn Crackers are a fun, playful and a unique twist on a classic
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Penang is very well known for its char kuey teow and this dish is at the top of everyone’s list when they visit. Apart from anything else, it’s always so interesting to watch the hawkers prepare it.
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As you have probably gathered, rice is a staple ingredient in Malaysian cuisine, with fried rice featuring at every food court as the go-to dish for locals. It’s cheap and works as a stand-alone dish or as an accompaniment to dishes.
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Sambal belacan is a basic condiment in most Malaysian households.
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This satisfying bowl of noodles is a variation on the classic curry laksa and is a definite crowd-pleaser at lunchtime, especially at food courts.
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In Vietnamese markets, you’ll find bundles of rau thơm (aromatic mixed herbs), which are an essential element of Vietnamese dining where fresh herbs accompany most meals.
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This dish needs a pineapple that’s ripe but still firm, balancing sweetness with acidity to create the sauce’s sweet and sour profile.
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A basic recipe that invites creativity – in Vietnam, you’ll find endless variations in flavours and shapes.
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I ABSOLUTELY LOVE WINGS that are glossy, glazed and packed with zing. Normally, I’d encourage you to deep-fry for the ultimate crunch, but this oven method guarantees crispy results with half the hassle.
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I HAVE SUCH FOND MEMORIES of eating Beef Chow Fun as a child. It’s one of my all-time favourite Cantonese plates. It’s ideal to serve a crowd, but I also make it on weeknights since it doesn’t take much time and is great for lunch the next day.
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Literally chuck the shrimp on the barbie! But Thai style, like the market stalls that sell large, juicy grilled prawns.
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Richer and thicker than other Thai curries, with a sweeter and more intense flavour.
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