Hainanese chicken rice

Hainanese chicken rice is a dish adapted from early Chinese immigrants originally from Hainan province in southern China. It is considered one of the national dishes of Singapore. Hainanese chicken rice is most commonly associated with Singaporean and Malaysian cuisines, although it is also popular in Thailand, where it is known as Khao Man Gai, […]

Kari Ayam (Chicken curry Malaysian style)

Malaysian chicken curry or Kari Ayam, is a dish made out of chicken usually the bony parts like ribs, wings, thighs and legs marinated in a spice blend of chillies, ginger, garlic, lemongrass, shallots, belachan and candlenuts cooked with coconut milk together with potatoes served with steamed rice or roti canai. RECIPE: Ingredients: 1 chicken […]

Laksam

Laksam, also known in Thailand as Lasae (Thai: ละแซ), a specialty of the Northeastern Malaysian states of Kelantan, Terengganu and Kedah, is made with very thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk. Though usually made of fish flesh, it is sometimes made with eels. […]

Fish head curry

Fish head curry is a dish in Singaporean and Malaysian cuisine with Indian and Chinese origins. The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish. Fish head curry is a dish of relative popularity among Malaysians and Singaporeans and tourists there, although it is generally not categorized […]

Braised pork in soy sauce (Kong Tau Yew Bak)

Kong Tau Yew Bak (Braised Pork in Soy Sauce) is a well loved, very flavorful Hokkien (Fujianese) comfort food dish. Usually comes with hard boiled eggs. Like all dishes, variations are bound to exist because cooking is a very individual thing. Some prefer their Kong Tau Yew Bak light and soupy like the Teochew version which usually comes with […]

Bak Kut Teh (Herbal pork ribs soup)

Bak-kut-teh (also spelt bah-kut-teh; Chinese: 肉骨茶; Pe̍h-ōe-jī: bah-kut-tê, Teochew dialect: nêg8-gug4-dê5) is a pork rib dish cooked in broth popularly served in Malaysia and Singapore where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like Riau Islands and Southern Thailand. The name literally translates from hokkien(dialect) as “meat bone tea”, […]

Dhal Curry

A dish made with lentils (or other pulses) that have been cooked in water, then seasoned variously with spices, tomatoes and onions. Dals may be spicy or mild – they are often pureed and typically served as a side dish. The most common DALS found on menus are CHANNA DAL (made with yellow split peas) […]

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