Seafood

A delightful regional variation of Cucur Udang, incorporating the subtle sweetness and texture of grated coconut into the batter, offering a unique flavor profile.

All-purpose flour · Rice flour · Eggs · Water

An elevated take on Rojak Mamak, incorporating savory seafood fritters made with shrimp and squid, adding a delightful oceanic dimension to the classic fruit and vegetable salad.

Jicama · Cucumber · Pineapple · Mango (unripe)

A flavorful variation of Kerabu Mangga, enhanced with the sweetness of cooked prawns and the rich aroma of toasted coconut, offering a more substantial and complex salad.

Unripe green mangoes · Cooked medium prawns, peeled and deveined · Shallots · Red chilies (bird's eye)

A creative twist on Hinava Sabah, incorporating creamy coconut milk and sweet, ripe mango for a tropical and slightly richer flavor profile. This version balances the traditional tanginess with a hint of sweetness and creaminess.

Fresh fish fillets (e.g., mackerel, snapper), cut into bite-sized pieces · Lime juice · Red onion, thinly sliced · Bird's eye chilies, finely chopped

A simplified and quicker version of the traditional Hinava Sabah, using pre-cut fish and slightly fewer aromatics for a faster preparation time while retaining the signature tangy and spicy profile.

Firm white fish (e.g., snapper, sea bass), cut into bite-sized cubes · Lime juice · Red onion, thinly sliced · Red chilies, finely chopped

A traditional Kadazan-Dusun delicacy from Sabah, Malaysia, featuring thinly sliced raw fish 'cooked' in a marinade of lime juice, chilies, ginger, and onions. It's a refreshing and zesty salad bursting with fresh flavors.

Fresh fish fillets (e.g., mackerel, tuna, snapper) · Lime juice · Red onions, thinly sliced · Bird's eye chilies, finely chopped

A delightful variation of Umai Ikan, this version uses fresh prawns instead of fish, offering a different texture and sweetness. It retains the characteristic tangy, spicy, and peppery profile.

Large fresh prawns, peeled and deveined · Lime juice · Red onions, thinly sliced · Red chilies, thinly sliced

A classic Sarawakian raw fish salad, featuring thinly sliced fresh fish marinated in lime juice, chili, onions, and Sarawak pepper. It's a refreshing and zesty dish, often served as an appetizer or side.

Fresh white fish fillets (e.g., mackerel, sea bass, snapper) · Lime juice · Red onions · Red chilies

A simplified and quicker version of Satar Terengganu, using pre-ground fish or fish paste and fewer aromatics, suitable for a weeknight meal. Still retains the core flavors of fish, coconut, and spices, wrapped and grilled.

Fish paste (e.g., surimi or pre-ground white fish) · Freshly grated coconut · Coconut milk · Shallots, finely chopped

A traditional grilled fish cake from Terengganu, Malaysia, made with finely ground fish, coconut milk, and spices, wrapped in banana leaves and grilled over charcoal. It has a soft, slightly chewy texture and a rich, savory flavor.

Mackerel or similar white fish, boneless and skinless · Freshly grated coconut · Coconut milk · Shallots, finely chopped

A creative twist on Otak-Otak, incorporating succulent prawns and the fragrant zest of kaffir lime leaves for an elevated flavor profile.

Spanish mackerel or Mackerel, filleted and minced · Prawns, peeled, deveined, and roughly chopped · Coconut milk · Shallots, finely chopped

A simplified version of Otak-Otak, using readily available ingredients and a quicker cooking method, suitable for a weeknight meal.

White fish fillets (e.g., cod, tilapia), minced · Coconut milk · Red curry paste · Shallots, finely chopped

A classic grilled fish cake from Muar, Johor, Malaysia, known for its delicate texture and aromatic spices, traditionally wrapped in banana leaves.

Spanish mackerel or Mackerel, filleted and minced · Coconut milk · Shallots, finely chopped · Garlic, minced

A creative twist on Roti John, this version features a spicy tuna filling mixed with mayonnaise and seasonings, encased in a crispy roti and egg mixture. A flavorful and unexpected variation.

Roti canai or plain flatbread · Canned tuna, drained · Mayonnaise · Sriracha or other hot sauce

A flavorful twist on Maggi Goreng Mamak, incorporating a mix of seafood like squid and fish cakes for a richer taste and texture.

Instant Maggi Noodles · Squid · Fish Cakes · Egg

A luxurious variation of Wat Tan Hor, replacing traditional chicken and prawns with a medley of fresh seafood like squid and fish slices, swimming in the signature silky gravy.

Wide rice noodles (hor fun) · Squid · White fish fillets (e.g., sea bass) · Mussels

A delightful variation of Kuey Teow Ladna that swaps chicken for a medley of fresh seafood, offering a lighter yet equally flavorful experience with the signature rich gravy.

Wide flat rice noodles (Kuey Teow) · Prawns, peeled and deveined · Squid, cleaned and sliced into rings · Fish fillets (e.g., sea bass), cut into bite-sized pieces

A vibrant and zesty twist on Kuey Teow Kung Fu, incorporating Thai-inspired chili heat and a broader selection of seafood for an extra kick. This version offers a delightful balance of savory, spicy, and tangy notes.

Flat rice noodles (Kuey Teow) · Shrimp · Mussels, cleaned · Calamari rings

An elevated Kuey Teow Goreng featuring a generous mix of seafood and a spicier, more complex chili-infused sauce, offering a bolder flavor profile.

flat rice noodles (kuey teow) · shrimp · squid rings · mussels, shelled

A luxurious variation of Penang Char Kuey Teow, elevating the classic dish with a generous mix of fresh seafood like prawns, squid, and scallops, alongside the traditional elements.

flat rice noodles (kway teow) · prawns · squid · scallops