Seafood

A simplified version of the classic, this quick stir-fry uses pre-made sambal oelek for speed, while still delivering the essential spicy, savory, and slightly pungent flavors of shrimp and petai.

Shrimp · Petai beans · Garlic · Sambal oelek

A classic Indonesian stir-fry featuring plump shrimp and pungent petai beans coated in a rich, spicy sambal sauce. This dish is a beloved staple known for its bold flavors and aromatic profile.

Shrimp · Petai beans · Shallots · Garlic

A simplified version of the classic, this quick recipe uses pre-made curry paste and fewer aromatics for a faster weeknight meal, while still capturing the essential flavors of prawn, pineapple, and coconut.

Prawns · Pineapple chunks · Coconut milk · Malaysian curry paste (shrimp or fish)

A regional variation of Sambal Tempoyak that incorporates crispy fried ikan bilis (anchovies), adding a savory, umami depth and a contrasting crunchy texture to the pungent fermented durian and chili base.

Tempoyak (fermented durian) · Red chilies · Shallots · Garlic

A delightful variation of Sambal Kerang that balances the heat of chili with the sweetness of palm sugar and a hint of soy sauce, offering a more complex flavor profile. This version often includes aromatics like lemongrass for an extra fragrant touch.

clams · red chilies, finely chopped · shallots, finely chopped · garlic cloves, minced

A simplified and faster version of Sambal Kerang, perfect for weeknights. It uses pre-made chili paste and fewer aromatics, delivering a delicious spicy clam dish with minimal effort.

clams · pre-made sambal oelek or chili paste · garlic cloves, minced · shallots, thinly sliced

A classic Indonesian stir-fried clam dish featuring plump clams cooked in a rich, spicy, and savory chili paste. This dish is a staple in many Indonesian households and restaurants, known for its vibrant flavors and satisfying texture.

clams · red chilies · bird's eye chilies · shallots

A flavorful variation of Sambal Sotong that incorporates petai (stink beans), adding a unique, pungent aroma and a distinct taste that complements the spicy sambal and tender squid.

Squid · Petai beans (stink beans) · Dried chilies · Shallots

A simplified version of Sambal Sotong that uses pre-made sambal paste for a faster preparation time, while still delivering a delicious spicy kick. Perfect for a weeknight meal.

Squid · Pre-made sambal paste · Tamarind paste · Sugar

A classic and fiery dish featuring tender squid stir-fried in a rich, spicy sambal sauce made from chilies, shallots, garlic, and belacan. This authentic version is a staple in Southeast Asian cuisine.

Squid · Dried 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 flavorful variation incorporating 'petai' (stink beans), a popular ingredient in Southeast Asian cuisine, adding a unique texture and aroma to the classic sambal kicap fish.

Firm white fish fillets, cut into chunks · Kicap manis (sweet soy sauce) · Chili paste (sambal tumis) · Shallots, sliced

A simplified version of the classic dish, perfect for weeknights. Uses pre-made chili paste and fewer aromatics for a faster preparation time without sacrificing too much flavor.

Firm white fish fillets, cut into chunks · Kicap manis (sweet soy sauce) · Chili paste (sambal tumis) · Garlic, minced

A classic Malaysian dish featuring pan-fried fish coated in a savory and slightly sweet sambal kicap sauce, infused with aromatic spices and chili.

Firm white fish fillets (e.g., mackerel, snapper) · Kicap manis (sweet soy sauce) · Chili paste (sambal tumis) · Shallots, sliced

A Peranakan-inspired variation of Ikan Masak Taucu, adding a tangy dimension with tamarind paste and a unique texture with tender okra pods. This version offers a more complex sweet, sour, and savory profile.

Firm white fish fillets (e.g., grouper, sea bream) · Fermented soybean paste (taucu) · Garlic · Ginger

A simplified and quicker version of the classic Ikan Masak Taucu, perfect for weeknights. It uses pre-minced garlic and ginger, and a slightly adjusted sauce for faster cooking while retaining the core flavors.

Fish fillets (e.g., tilapia, cod) · Fermented soybean paste (taucu) · Minced garlic · Minced ginger

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 and aromatic Malay fish soup, Singgang Ikan Tenggiri features mackerel simmered in a flavorful broth infused with turmeric, ginger, and tamarind, creating a light yet deeply satisfying dish.

Mackerel (Tenggiri) · Turmeric (fresh) · Ginger (fresh) · Tamarind paste