Malaysian

A beloved Malaysian snack, these crispy fried prawns are coated in a seasoned flour batter and deep-fried to golden perfection. They are typically served with a spicy chili sauce or mayonnaise.

Prawns (medium-sized, peeled and deveined) · All-purpose flour · Rice flour · Cornstarch

A classic Malaysian dish featuring succulent prawns stir-fried in a tangy and slightly sweet tamarind sauce with aromatic spices and vegetables.

Prawns · Tamarind paste · Shallots · Garlic

A creative twist on Udang Kam Heong, incorporating the savory depth of fermented black beans (tau cheo) into the classic fragrant sauce, adding a unique umami dimension.

Prawns · Dried shrimp · Shallots · Garlic

A simplified version of Udang Kam Heong, this recipe uses pre-ground dried shrimp powder and fewer aromatics for a faster preparation without sacrificing too much of the signature fragrant flavor.

Prawns · Dried shrimp powder · Garlic · Fresh chili

A classic Malaysian stir-fried prawn dish, 'Kam Heong' translates to 'fragrant dried' and refers to the aromatic, savory sauce made with dried shrimp, curry leaves, and chili. This version focuses on authentic flavors and textures.

Prawns · Dried shrimp · Shallots · Garlic

A classic Johor-style sambal kicap, featuring a rich, savory, and slightly sweet profile with a hint of spice. This version emphasizes the traditional preparation and authentic ingredients for a truly regional taste.

dried chilies · shallots · garlic cloves · belacan (shrimp paste)

A delightful regional variation of Sambal Belacan, this version incorporates the sweet and tangy flavor of fresh pineapple, which balances the heat and umami of the chili paste. It offers a refreshing twist on the classic.

fresh red chilies · bird's eye chilies · shallots · garlic cloves

A quintessential Malaysian chili paste, this classic Sambal Belacan is made with fresh chilies, pungent belacan (shrimp paste), garlic, shallots, and a touch of lime and sugar. It's a versatile condiment that adds a fiery kick and umami depth to any dish.

fresh red chilies · bird's eye chilies · shallots · garlic cloves

An elevated take on Ikan Goreng Berlada, featuring extra crispy fried fish and a flavorful sambal sauce infused with the aromatic crunch of fried garlic.

Firm white fish fillets (e.g., tilapia, cod) · Rice flour · Vegetable oil for frying · Dried chilies

A simplified version of Ikan Goreng Berlada, using pre-made chili paste for a faster preparation while retaining the signature spicy and savory flavors.

Firm white fish fillets · All-purpose flour · Vegetable oil for frying · Sambal chili paste

A classic Malaysian dish featuring crispy fried fish coated in a fiery and aromatic sambal sauce, balancing heat, sweetness, and tanginess.

Firm white fish fillets (e.g., snapper, sea bass) · Cornstarch · Vegetable oil for frying · Dried chilies

A regional variation from Kelantan, this Singgang Ikan Tongkol is typically less reliant on coconut milk and often features a more pronounced sourness from tamarind, with a focus on fresh aromatics. It's often served with rice and other side dishes.

Tuna (Tongkol), cut into chunks · Lemongrass, bruised · Ginger, sliced · Turmeric, sliced

A simplified version of Singgang Ikan Tongkol, this recipe uses pre-made curry paste and fewer fresh aromatics for a faster preparation time without sacrificing too much flavor. Perfect for a weeknight meal.

Tuna (Tongkol), cut into chunks · Malaysian Fish Curry Paste · Lemongrass, lightly bruised · Tamarind paste

A classic and fragrant Malaysian fish curry featuring tender chunks of tuna (tongkol) simmered in a rich, aromatic broth infused with lemongrass, turmeric, galangal, and chilies. This dish is known for its vibrant color and complex, slightly sour, and spicy flavor profile.

Tuna (Tongkol), cut into chunks · Lemongrass, bruised · Galangal, sliced · Turmeric, sliced

A simplified approach to Asam Pedas, utilizing a pre-made spice paste and fewer fresh aromatics for a quicker preparation while retaining the essential sour and spicy flavors. This version focuses on speed and convenience.

Fish Fillets (e.g., Seabass, Tilapia) · Asam Pedas Paste (store-bought) · Tamarind Paste · Asam Keping (Dried Tamarind Slices)

A flavorful variation of Asam Pedas, substituting fish with tender chicken pieces, simmered in the signature sour and spicy tamarind broth. This version offers a different texture and depth of flavor.

Chicken (thighs or drumettes) · Tamarind Paste · Dried Chilies · Shallots

A classic and authentic Johor-style Asam Pedas, featuring a rich, sour, and spicy tamarind-based fish stew, simmered with a fragrant blend of spices and herbs.

Fish (e.g., Mackerel, Stingray, or Grouper) · Tamarind Paste · Dried Chilies · Shallots

A richer, more decadent variation of Asam Pedas, featuring a fish head cooked in the signature sour and spicy tamarind broth, often with added vegetables.

Fish Head (e.g., Red Snapper) · Tamarind Paste · Dried Chilies · Shallots

A simplified version of Asam Pedas, using pre-made chili paste and fewer ingredients for a faster preparation time without compromising too much on flavor.

Fish Fillets (e.g., Seabass, Tilapia) · Asam Paste (store-bought) · Water · Okra

A classic and authentic Asam Pedas from Melaka, featuring a rich, sour, and spicy tamarind-based gravy with fresh fish and aromatic herbs.

Fish (e.g., Mackerel, Stingray, or Red Snapper) · Tamarind Paste · Dried Chilies · Shallots