Asam pedas is a well-known Malaysian sour and spicy fish stew built around tamarind and a chili-heavy spice paste. The broth is thin, sharp and deeply aromatic, and the fish cooks directly in the chili-tamarind base until it absorbs the flavor. This version includes tomatoes and okra, which are commonly used in Melaka and Johor […]
Sarawak laksa is a Malaysian noodle soup from the state of Sarawak on the island of Borneo. The broth is built from a distinctive laksa paste simmered with aromatics and coconut milk, then served with rice vermicelli, shredded chicken, prawns and fresh herbs. This version of Sarawak laksa highlights the layered flavors of the broth, […]
Otak-otak is a grilled Malaysian fish paste wrapped in banana leaves and cooked until the edges lightly char and the inside gets soft and aromatic. The mixture combines fish, coconut milk and spices into a fragrant paste that’s then grilled in small parcels. You’ll find the banana leaf protects the paste while it cooks and […]
Babi pongteh is a classic Peranakan braised pork stew made with fermented soybean paste, garlic and palm sugar. The dish is slow cooked until the pork becomes tender and the sauce thickens into a rich, savory gravy. Unlike many Southeast Asian pork dishes that rely heavily on chilies, babi pongteh focuses on a deep umami […]
Kari kapitan is a thick, aromatic Peranakan chicken curry built around a fragrant spice paste and not one of those curries that’s swimming in a coconut milk sauce. The kari kapitan sauce clings closely to the chicken and carries the flavors of chilies, lemongrass and toasted aromatics. This Malaysian curry recipe is bold and layered […]