Main Course

A creative twist on Ayam Pongteh, incorporating earthy shiitake mushrooms and tender bamboo shoots for added texture and depth of flavor, complementing the classic taucheo base.

Chicken thighs, cut into chunks · Dried shiitake mushrooms, rehydrated and sliced · Canned bamboo shoots, sliced · Fermented soybean paste (taucheo)

A simplified version of Ayam Pongteh, using pre-minced garlic and ginger, and fewer ingredients for a faster preparation time without sacrificing too much of the classic flavor.

Chicken thighs, cut into bite-sized pieces · Potatoes, peeled and cubed · Fermented soybean paste (taucheo) · Minced garlic

A classic Nyonya dish featuring tender chicken pieces braised in a rich, savory sauce made with fermented soybean paste (taucheo) and potatoes, offering a comforting and deeply flavorful experience.

Chicken thighs · Potatoes · Fermented soybean paste (taucheo) · Shallots

An inventive twist on Ayam Buttermilk, incorporating the richness of coconut milk and a bolder spice profile for a more complex and fiery flavor.

Chicken thighs, bone-in, cut into pieces · Buttermilk · Coconut milk, thick · Butter

A simplified version of Ayam Buttermilk, using readily available ingredients for a faster preparation time without compromising too much on flavor.

Chicken breast, cut into bite-sized pieces · Buttermilk · Butter · Garlic powder

A rich and creamy Malaysian chicken dish featuring tender chicken pieces coated in a luscious buttermilk sauce, infused with aromatic spices and a hint of sweetness.

Chicken, bone-in, cut into pieces · Buttermilk · Evaporated milk · Butter

A classic Malaysian Indian fried chicken dish, marinated with a fragrant blend of spices and herbs, then deep-fried to crispy perfection. It's known for its complex flavor profile and satisfying crunch.

Chicken pieces (thighs and drumsticks) · Shallots · Garlic cloves · Ginger

A flavorful variation of Ayam Goreng Kunyit, incorporating a richer blend of spices like cumin, coriander, and sometimes chili for a more complex and aromatic profile, often served with a side of sambal.

Chicken pieces (thighs and drumsticks) · Turmeric powder · Ginger, grated · Garlic cloves

A simplified version of Ayam Goreng Kunyit, using readily available turmeric powder and fewer aromatics for a quicker preparation without sacrificing the signature golden color and turmeric flavor.

Chicken pieces (thighs and drumsticks) · Turmeric powder · Garlic powder · Salt

A classic Indonesian fried chicken dish marinated in a vibrant turmeric paste, resulting in golden-brown, crispy chicken with a fragrant aroma. This version focuses on traditional spices for an authentic flavor.

Chicken pieces (thighs and drumsticks) · Turmeric powder · Galangal, grated · Ginger, grated

A classic and authentic Ayam Percik from the state of Terengganu, featuring chicken marinated and grilled with a rich, spicy, and slightly sweet coconut milk-based sauce. The sauce is traditionally made from scratch with a blend of chilies, lemongrass, galangal, and tamarind, then generously basted onto the chicken during grilling.

Chicken pieces (thighs and drumsticks) · Coconut milk (thick) · Dried chilies · Shallots

A classic Malaysian dish featuring tender chicken pieces braised in a rich, savory, and slightly sweet soy sauce-based gravy, infused with aromatic spices and chilies.

Chicken pieces (bone-in, cut into serving sizes) · Dark soy sauce · Light soy sauce · Oyster sauce

A classic Malay dish featuring chicken braised in a rich, savory, and slightly sweet tomato-based sauce infused with aromatic spices. It's a staple at celebrations and family gatherings.

Chicken pieces (thighs and drumsticks) · Onions · Garlic cloves · Ginger

A rich, slow-cooked Indonesian chicken curry with a complex blend of spices, coconut milk, and aromatics, resulting in tender chicken coated in a thick, caramelized sauce.

Chicken thighs, bone-in, skin-on · Thick coconut milk · Galangal, bruised · Lemongrass, bruised

A creative take on Ambuyat, incorporating finely minced chicken and mixed vegetables into the relish for added texture and nutrition, served alongside the classic sago porridge.

Sago pearls · Water · Salt · Ground chicken

A traditional Bruneian dish featuring ambuyat, a starchy sago porridge, served with a flavorful cacah ikan (fish relish). This classic preparation highlights the unique texture of ambuyat and the vibrant taste of the fish relish.

Sago pearls · Water · Salt · White fish fillets (e.g., Tenggiri or Mackerel)

A variation of Nasi Katok featuring grilled marinated chicken instead of fried, offering a smoky flavor profile.

Jasmine rice · Chicken thighs · Soy sauce · Honey

A simplified Nasi Katok for when time is short. Uses pre-cooked rice and a quicker sambal preparation.

Pre-cooked jasmine rice · Chicken breast · Chili sauce (with shrimp paste flavor) · Garlic powder

The quintessential Nasi Katok, featuring fragrant rice, a crispy fried chicken piece, and a spicy sambal. A beloved street food staple in Brunei.

Jasmine rice · Chicken thighs · Belacan (shrimp paste) · Chilies (bird's eye)

A vibrant and aromatic rice dish from Kelantan, Malaysia, characterized by its striking blue hue derived from butterfly pea flowers. It's typically served with a variety of accompaniments like fried chicken, salted egg, and a spicy-sweet salad.

Jasmine rice · Butterfly pea flowers (dried) · Coconut milk · Lemongrass