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 […]

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”, […]

Sambal Belacan

Sambal Belacan is an indispensable chili condiment in Malaysian cuisine. For many, a meal is incomplete without this spicy savory concoction as it whets one’s appetite and goes with just about everything. Like Nasi Lemak, Malaysians absolutely love and can’t leave home without it. This sauce can be added in your stir-fried dishes (like fried […]

Roti canai

In English and in Chinese, roti canai is sometimes referred to as “flying bread” (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made. In Chinese, Roti canai is originally called 印度煎饼 “yìn dù jiān bǐng”, which means Indian pancake.Roti canai (pronunciation tʃanai) or roti cane (pronunciation tʃane) […]

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