Seafood

A simplified and quicker version of the classic crab soup, using pre-cooked crab meat and fewer aromatics for a weeknight-friendly meal.

Pre-cooked crab meat · Chicken or vegetable broth · Ginger · Garlic

A rich and flavorful traditional crab soup, simmered with aromatic spices and fresh crab, offering a comforting and authentic taste of Malaysian heritage.

Fresh whole crabs · Ginger · Garlic · Lemongrass

A creative twist on Kerabu Kerang, incorporating the sweetness of ripe mango and the creamy texture of fresh coconut milk, balanced with the classic spicy and sour elements.

Cockles · Ripe mango · Fresh coconut milk · Lime juice

A simplified version of Kerabu Kerang, focusing on speed and fewer ingredients while retaining the signature spicy and tangy profile. Uses pre-cooked or canned cockles for convenience.

Pre-cooked or canned cockles · Lime juice · Fresh red chilies · Shallots

A vibrant and refreshing Malaysian cockle salad featuring blanched cockles tossed with a zesty dressing of lime juice, chili, lemongrass, and toasted coconut, often enhanced with shallots and herbs.

Cockles · Lime juice · Fresh red chilies · Lemongrass

A spicier variation of the classic, this Indonesian-inspired version incorporates more chili and a touch of shrimp paste (belacan) for an extra layer of umami and heat. It's a bold and fiery take on steamed clams.

Cockles (Kerang) · Tamarind Paste · Water · Lemongrass

A simplified version of the classic, this quick Kerang Rebus Air Asam uses readily available ingredients and a faster cooking time, perfect for a weeknight meal. It retains the signature tangy and spicy flavor profile.

Cockles (Kerang) · Tamarind Paste · Water · Red Chilies

A classic Malaysian dish featuring fresh clams steamed in a tangy and slightly spicy tamarind-based broth, infused with aromatic herbs and chilies. It's a refreshing and flavorful appetizer or light meal.

Cockles (Kerang) · Tamarind Paste · Water · Lemongrass

A creative twist on the traditional Kupang Masak Pedas, incorporating the sweet and tangy flavor of pineapple. The fruit adds a refreshing counterpoint to the spicy sauce, creating a more complex and fruity profile.

Fresh Mussels · Shallots · Garlic · Ginger

A simplified version of the classic dish, perfect for a weeknight meal. This recipe uses pre-made chili paste and fewer aromatics for a faster preparation time while retaining the essential spicy and savory flavors.

Fresh Mussels · Garlic · Chili Paste (Sambal Oelek or similar) · Tamarind Paste

A classic and beloved Malay dish featuring fresh mussels stir-fried in a vibrant, spicy, and savory sauce. This recipe highlights the natural sweetness of mussels balanced with chili, garlic, ginger, and tamarind for a delightful kick.

Fresh Mussels · Shallots · Garlic · Ginger

A creative twist on Ketam Kam Heong, substituting crab with prawns and incorporating the pungent, unique flavor of petai (stink beans). This variation offers a different texture and aroma while retaining the core Kam Heong sauce elements.

Prawns · Petai beans (stink beans) · Dried shrimp · Shallots

A simplified version of Ketam Kam Heong, designed for speed without sacrificing too much of the signature flavor. Uses pre-minced aromatics and fewer ingredients for a faster weeknight meal.

Crab meat (pre-cooked) · Dried shrimp paste · Minced garlic · Minced ginger

A classic Malaysian stir-fried crab dish featuring a fragrant and savory sauce made with dried shrimp, curry leaves, chili, and fermented bean paste. This recipe focuses on achieving the authentic Kam Heong flavor profile.

Crabs · Dried shrimp · Shallots · Garlic

A popular variation that adds a delightful textural contrast. This version incorporates crispy fried cereal into the salted egg yolk sauce, offering a sweet, savory, and crunchy experience alongside the tender crab.

Fresh crabs · Salted egg yolks · Curry leaves · Bird's eye chilies (chili padi)

A simplified version of the classic dish, this recipe uses pre-cooked crab and a quicker method to achieve the delicious salted egg yolk flavor with fewer steps, perfect for a weeknight meal.

Pre-cooked crab · Salted egg yolks · Curry leaves · Bird's eye chilies (chili padi)

A quintessential Malaysian dish featuring fresh crabs stir-fried in a rich, savory, and slightly sweet sauce made with salted egg yolks, curry leaves, and chili. The sauce coats the succulent crab meat, creating a delightful umami explosion.

Fresh crabs · Salted egg yolks · Curry leaves · Bird's eye chilies (chili padi)

A delightful regional variation of Ketam Masak Lemak Cili Api, incorporating the sweet and tangy notes of fresh pineapple chunks. This Nyonya-inspired twist adds a unique fruity dimension to the spicy coconut gravy, balancing the richness of the crab.

Fresh crabs · Coconut milk · Bird's eye chilies (cili api) · Galangal

A simplified version of the classic dish, using pre-ground chili paste and focusing on quicker cooking methods to achieve a flavorful crab in coconut milk gravy with a spicy kick, suitable for a weeknight meal.

Crab meat (pre-cooked or fresh) · Coconut milk · Chili paste (sambal tumis or similar) · Turmeric powder

A classic and authentic Malaysian dish featuring fresh crab cooked in a rich, spicy coconut milk gravy infused with bird's eye chilies, turmeric, and lemongrass. This is the quintessential 'lemak' (rich) and 'cili api' (bird's eye chili) experience.

Fresh crabs · Coconut milk · Bird's eye chilies (cili api) · Galangal