Nasi minyak is a Malaysian fragrant rice dish cooked with ghee, milk, and a blend of aromatic spices. The name literally means “oil rice,” referring to the use of ghee (clarified butter), which gives the rice its buttery aroma and subtle richness. Traditionally, nasi minyak was considered a special rice dish and was often prepared …
Malaysian Curry Leaf Chicken, or Ayam Masak Daun Kari, is a flavorful chicken dish where the chicken is first deep-fried until lightly golden, then simmered in a thick, aromatic sauce. The combination of sweet soy sauce, fresh curry leaves, chili paste, tomato, and fragrant aromatics creates a wonderful balance of sweet, savory, and mildly spicy …
Beef Hor Fun with Ginger and Spring Onion is a popular Chinese stir-fried noodle dish in Malaysia. It is closely related to Hong Kong-style dry-fried beef noodles, but with the addition of spring onions and ginger as the main aromatics. When it comes to Chinese cuisine, local culinary traditions and the availability of ingredients always …
When you think of oxtail soup, you will probably imagine a rich and heavy Western dish simmered with herbs like thyme and bay leaves. But in Malaysia, oxtail soup (Sup Ekor) takes on a completely different path. It is lighter, more aromatic, and deeply comforting. Sup Ekor, a Malaysian oxtail soup, is prepared with a …
Daging Masak Kicap is a popular traditional Malay soy sauce beef stew that is rich, savory, and deeply satisfying. I used to serve this dish in my restaurant, and its flavor has always stayed with me. Unlike Western beef stews or Chinese braises, it’s uniquely sweet, aromatic, and spiced with cinnamon, cloves, star anise, and …
Sometimes I want something deeply satisfying. Crispy, aromatic, unmistakably Malaysian, but without a pot of hot oil and a greasy kitchen to clean up. I love traditional Ayam Goreng. It is hugely popular across Malaysia and Indonesia for good reason. Crispy on the outside, juicy on the inside, infused with curry powder, turmeric, coriander, cumin, …
I have been making Butter Prawns with Egg Floss for many years. It is rich, buttery, and generously coated with golden strands of egg floss. Over time, I began refining the method. Now I pass the egg yolks through a fine strainer before frying them. This simple step makes the strands finer, lighter, and more …
A few weeks ago, one of my readers requested a recipe for Roti Jala. We used to make this beautiful, net-like crepe at our former restaurant, and for this version, I made a few small tweaks to give it a slightly upgraded touch. So here is our updated take on Roti Jala, also known as …
Penang-Style Kapitan Chicken: A Northern Nyonya Delight I recently made a Northern Malaysian version of Kapitan Chicken, and wow… it’s addictive! This classic Nyonya dish is a beautiful mix of Malay and Chinese flavors. Well, the Northern version takes it up a notch. It’s got some Thai influences too, which give it a little extra …
Curry puffs (or karipap) are one of Malaysia’s most popular snacks. They are crispy and flaky on the outside, with a fragrant, savory curry filling on the inside. It’s the kind of street food that instantly brings back memories of sitting in a kopitiam or browsing roadside stalls at the night market. This curry puff …