Sambal belacan is a Malaysian chili condiment made with fresh chilies, lime juice and toasted fermented shrimp paste. It’s sharp, spicy and beautifully savory, and even a small spoonful can completely change a dish. It’s made by crushing everything together for a chunky mixture. The paste doesn’t break down evenly, so you end up with […]
Curry laksa is a coconut-based noodle soup built around a chili paste, shrimp, aromatics and spices. The broth turns a deep orange-red once the paste cooks out, and it thickens slightly as it simmers with coconut milk. The paste needs a few minutes in oil before any liquid goes in. If you rush that step, […]
This recipe for Penang asam laksa is a Malaysian noodle soup built around a tamarind broth and flaked fish. The broth is sharp, savory and just a bit spicy. It’s important you add the tamarind gradually. If too much goes in early, the broth is going to get harsh and mask everything else. It’s easier […]
Kolo mee is a dry noodle dish from Sarawak, most closely linked with Kuching. Egg noodles are tossed with a light savory sauce, then topped with minced pork, char siu and fried shallots. The texture’s what makes it work. The noodles need to stay springy and lightly coated, not wet. If they end up sitting […]
Cullen skink is a traditional Scottish soup made with smoked haddock, milk and potatoes. This version is rich and creamy, gently thickened by potatoes rather than flour, and finished with fresh parsley to match the look and texture in the photo. The fish is softly poached so it flakes into large pieces, giving the soup […]