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 […]
Sambal belacan is a raw chili condiment built around fresh chilies, lime juice and toasted fermented shrimp paste. It’s intensely aromatic, spicy and sharp with a salty depth that turns a small spoonful into a powerful flavor boost. The texture is usually coarse rather than smooth. Chilies are crushed with belacan and citrus so the […]
Curry laksa is a coconut-based noodle soup layered with aromatics, chiles and warm spices. The broth is rich and creamy with a bright red color from the spice paste, and it coats the noodles with a deep savory flavor. Unlike the sour fish broth in assam laksa, curry laksa relies on coconut milk, curry paste […]
This recipe for Penang asam laksa is a bold Malaysian noodle soup built around a sharp tamarind broth and flaked fish. It’s lighter than coconut based laksa, but far more intense, with layers of sour, spicy and herbal flavor in every spoonful. The broth is simmered with aromatics, then balanced with fresh herbs, raw vegetables […]
Kolo mee is a dry noodle dish from the Malaysian state of Sarawak, especially associated with the city of Kuching. The noodles are tossed with a light savory sauce and topped with minced pork, sliced char siu and crispy shallots. This kolo mee uses a simple sauce that lightly coats the noodles. The egg noodles […]