Acar brings crunch, vinegar and a little sweetness to plates that need a sharper edge. In this Malaysian version, cucumber, carrot, cabbage and pineapple sit in a turmeric-tinted pickle with chili, peanuts and sesame. The pineapple is what makes it differ from plain pickled vegetables and gives the bowl a sweeter, juicier bite. I always […]
Cold shaved ice, slippery green cendol strands, salted coconut milk and dark gula melaka syrup are what make cendol so tied to hot afternoons in Malaysia. The bowl looks simple at first, although the balance is easy to throw off. Too much coconut milk and it tastes flat. Too little syrup and the ice washes […]
Curry puffs, usually called kari puff in Malaysia, are small fried pastries filled with curried potato, onion and often some chicken or egg. They’re a well-loved bakery and market snack, with a crisp shell, a soft filling and a sealed edge that keeps everything inside while they fry. This curry puff recipe uses a handmade […]
Wok hei is the smoky, singed quality that gives a good stir-fry its edge. The term comes from Cantonese and is often translated as “breath of the wok.” It’s tied to very high heat, fast movement and the way oil, sauce and food hit the metal during cooking. If you’ve ever wondered why restaurant fried […]
Mee goreng is a Malaysian fried noodle dish made with yellow wheat noodles, a savory sweet spicy sauce and a mix of tofu, vegetables and often egg. The noodles are cooked quickly over high heat so they pick up the sauce properly, and the plate usually includes lime for sharpness and a little fresh crunch […]