This is the base for a number of dips, stir fries, salads and stews. This recipe is for one batch. If you like it, why not make an extra-large batch and have it ready for your next meal. This will ...

Prawns in coconut sauce are popular all over Indonesia and Malaysia, said Sri Owen. Like beef rendang, it is one of those fundamental Southeast Asian dishes whose flavours, textures and colours all ...

Two things are true for most of us at this point in the pandemic — we’re not traveling much and we lost our creative enthusiasm for cooking two years ago, somewhere between whipped coffee and ...

A face shield and eye goggles aren’t common kitchen tools, unless you’re executive chef Jacky Lo, who, along with his team of cooks at Wild Ginger, gears up each summer with a full-on production ...

To make sambal belacan, fry shrimp paste in a wok, breaking it up with a wooden spoon, for 5 minutes or until dry and crumbly. Using a mortar and pestle, grind chillies and shrimp paste to a smooth ...

A Malaysian-inspired dish flavoured with homemade tomato sambal, or use a ready-made version if you’re short on time. To make the tomato sambal, use a handheld stick blender or a high-speed food ...

FOR more than four decades, folk in Petaling Jaya, Selangor, have been flocking to Choon Prawn Mee House to satisfy their craving for authentic Penang prawn mee (Hokkien mee). It began as a humble ...

1. Soak the prawns in warm water for 15 minutes. 2. Meanwhile mix the onion and chilli to a paste in a food processor - remove and set aside. 3. Drain the prawns dry and process them in a food ...

Chop prawns into pieces the size of a peanut. Soak tamarind in 1/2 cup hot water, squeeze to dissolve pulp and strain out the seeds and fibres. Heat oil in a frying pan and fry onion, garlic and ...