Beef rendang is cooked low and slow until the coconut milk reduces and the spices concentrate into a thick coating around the meat. It starts off like a curry, but keeps going until most of the liquid is gone and the flavor deepens. My version focuses on a traditional Malaysian approach, where the paste is […]
Char kway teow is a Malaysian stir-fried noodle dish made with flat rice noodles cooked quickly in a hot wok with shrimp, Chinese sausage, egg and bean sprouts. The noodles are tossed in soy sauce and chili paste while the wok heat creates the lightly smoky flavor known as wok hei. In Malaysia, it’s commonly […]
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. The broth is built by cooking laksa paste with dried shrimp and […]
Babi pongteh is a classic Peranakan braised pork dish made with fermented soybean paste, garlic and palm sugar. It’s cooked slowly until the pork turns tender and the sauce thickens into a rich, savory gravy. Unlike many Southeast Asian pork dishes that rely on chilies, this one focuses on depth and balance. The fermented soybean […]
Kari kapitan is a thick, aromatic Peranakan chicken curry built around a cooked spice paste rather than a sauce heavy with coconut milk. The paste coats the chicken closely and carries the flavors of chilies, lemongrass and toasted aromatics. This curry has a deeper, more concentrated flavor compared to looser coconut-based versions. The shrimp paste […]