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 […]
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 […]
Otak-otak is a Malaysian spiced fish paste wrapped in banana leaves and cooked until the edges lightly char and the inside sets soft. The mixture blends fish with coconut milk and spices into a thick paste, which is then wrapped and grilled in small parcels. The banana leaves hold everything together while cooking and pick […]
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 […]