Main Course

A classic Malaysian dish featuring pan-fried fish simmered in a savory and slightly sweet fermented soybean sauce (taucu) with aromatic ginger, garlic, and chilies. This recipe highlights the rich umami flavors of taucu.

White fish fillets (e.g., snapper, sea bass) · Fermented soybean paste (taucu) · Garlic · Ginger

A classic Malaysian dish featuring mackerel (ikan tenggiri) simmered in a tangy and slightly spicy tamarind-based gravy with aromatic spices and vegetables.

Mackerel (Ikan Tenggiri) · Tamarind Paste · Shallots · Garlic

A classic Malaysian dish featuring crispy fried seabass fillets coated in a vibrant sweet and sour sauce, with pineapple, bell peppers, and onions.

Seabass fillets · Cornstarch · Pineapple chunks · Red bell pepper

A classic Malaysian dish featuring crispy fried seabass served with a vibrant, sweet, sour, and spicy three-flavored sauce. This authentic version balances the distinct tastes perfectly.

Seabass (Siakap) · Cornstarch · Vegetable oil · Chili paste

A refreshing twist on Ikan Bakar Sambal, featuring a vibrant, uncooked sambal matah (Balinese raw shallot and lemongrass relish) served alongside or over the grilled fish, offering a zesty and aromatic contrast.

Whole fish (e.g., sea bream, pomfret) · Shallots, thinly sliced · Lemongrass, thinly sliced (white part only) · Red chilies, thinly sliced

A slightly simpler, sweeter variation of Ikan Bakar Sambal, where the fish is grilled and then coated in a savory-sweet sauce made with kecap manis (sweet soy sauce) and chili.

Whole fish (e.g., tilapia, sea bass) · Kecap manis (sweet soy sauce) · Red chilies, sliced · Shallots, thinly sliced

A quintessential Indonesian dish featuring fish marinated and grilled with a flavorful sambal chili paste, resulting in a smoky, spicy, and savory delight.

Whole fish (e.g., snapper, mackerel) · Red chilies · Shallots · Garlic

A Nyonya-inspired variation featuring a richer, more complex sambal filling with added ingredients like candlenuts and galangal, offering a unique sweet, sour, and spicy profile.

Cencaru fish · dried chilies · shallots · garlic

A classic Malaysian dish featuring whole Cencaru fish stuffed with a spicy sambal paste, then grilled or pan-fried until golden brown and flaky. The sambal filling is a flavorful blend of chilies, shallots, garlic, and belacan.

Cencaru fish · dried chilies · shallots · garlic

A unique take on Ikan Kembung Sambal, using unripe green tomatoes to create a tangy and slightly herbaceous sambal. The fish is fried until crisp and then tossed in this vibrant green chili and tomato sauce.

Mackerel (Ikan Kembung) · Green tomatoes · Green chilies · Shallots

A refreshing and aromatic variation where pan-fried mackerel is topped with a vibrant, uncooked sambal matah, a Balinese relish of shallots, lemongrass, chilies, and kaffir lime leaves, dressed with hot oil.

Mackerel (Ikan Kembung) · Shallots · Lemongrass · Red chilies

A classic Indonesian dish featuring pan-fried mackerel (ikan kembung) coated in a rich, spicy, and slightly sweet sambal balado sauce. The fish is crispy on the outside and tender within, perfectly complemented by the vibrant red chili paste.

Mackerel (Ikan Kembung) · Red chilies · Bird's eye chilies · Shallots

A rich and aromatic fish head curry, a beloved dish in Singapore and Malaysia, featuring a whole fish head simmered in a complex, spicy coconut milk broth with a medley of vegetables.

Fish head (snapper or red grouper) · Coconut milk · Tamarind paste · Vegetable oil

A creative twist on Ayam Tandoori, incorporating coconut milk into the marinade for a richer, creamier texture and a subtle Southeast Asian influence, while retaining the signature tandoori spices.

Chicken pieces (thighs or drumsticks) · Full-fat coconut milk · Ginger-garlic paste · Lime juice

Classic Ayam Tandoori, marinated in yogurt and a blend of aromatic spices, then traditionally cooked in a tandoor oven for a smoky, charred finish. This recipe focuses on authentic flavors and techniques.

Whole chicken · Full-fat yogurt · Ginger-garlic paste · Lemon juice

A classic Malaysian grilled chicken dish marinated in a rich, aromatic spice paste and coconut milk, then grilled to perfection. The 'percik' refers to the splashing or drizzling of the marinade during grilling, creating a flavorful, slightly charred exterior.

Chicken pieces (thighs and drumsticks) · Coconut milk · Lemongrass, bruised · Tamarind paste

A classic Malaysian dish featuring tender chicken pieces braised in a sweet and savory honey-based sauce, infused with aromatic spices and a hint of chili. This recipe focuses on authentic flavors and traditional preparation.

Chicken thighs, bone-in, skin-on · Honey · Soy sauce · Garlic, minced

A Nyonya interpretation of Ayam Masak Ros, incorporating more complex aromatics and often a touch of sweetness and tanginess characteristic of Peranakan cuisine. It might include ingredients like candlenuts or fermented bean paste for added depth.

Chicken thighs, bone-in · Shallots · Garlic · Ginger

A classic Malaysian dish featuring chicken pieces braised in a rich, fragrant, and slightly sweet sauce with a distinctive rosy hue, often achieved with tomato paste and chili. It's a beloved comfort food, typically served with rice.

Chicken pieces (bone-in) · Shallots · Garlic · Ginger

A classic Nyonya chicken curry originating from Malacca, featuring a rich, complex gravy made with a blend of dried chilies, galangal, lemongrass, and candlenuts, simmered with tender chicken pieces. It's known for its drier, thicker gravy compared to other Malaysian curries.

Chicken thighs, bone-in, skin-on · Dried red chilies, soaked and deseeded · Shallots, peeled and roughly chopped · Garlic cloves, peeled