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 […]
Nasi dagang is a traditional Malaysian rice dish commonly associated with the east coast states of Terengganu and Kelantan. The rice is steamed with coconut milk and served with a rich fish curry, pickled vegetables and sometimes boiled eggs. This version of nasi dagang focuses on the classic pairing of coconut rice with tuna curry, […]
Ikan bakar is a Malaysian grilled fish dish known for its smoky aroma and bold chili marinade. The fish is coated in a spiced paste, then grilled over high heat until the edges char slightly and the inside comes out soft and a little flaky. This version uses a simple chili paste made with chilies, […]
Nasi kerabu is one of those dishes that stands out straight away because of the color. The rice is naturally dyed blue using butterfly pea flower, then served with herbs, vegetables, sambal and usually something like grilled fish or chicken. What makes it interesting isn’t just how it looks, it’s how everything comes together on […]
Asam pedas is a Malaysian fish stew built around tamarind and a chili-based spice paste. The broth is thin, sharp and quite punchy, with the fish simmered directly in it so it takes on all that flavor. This version includes tomatoes and okra, which you’ll often see in Melaka and Johor styles. The tomatoes soften […]