Spicy

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 faster version of Korean fried chicken featuring a sweet and spicy gochujang glaze, perfect for a weeknight meal. The chicken is still fried for crispiness but finished with a quick sauce.

Chicken pieces (wings, drumettes) · Cornstarch · Salt · Black pepper

A creative take on Ayam Goreng Mamak, incorporating the umami-rich flavor of anchovies (ikan bilis) into the marinade and serving it with a spicy anchovy sambal for an extra kick.

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

A regional variation of Ayam Percik, often associated with the state of Kelantan. This version tends to be spicier and may incorporate additional ingredients like belacan (shrimp paste) for a deeper umami flavor, and sometimes uses a slightly different blend of spices.

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

A classic Kelantanese dish featuring chicken marinated and grilled with a rich, spicy, and slightly sweet coconut milk-based sauce. The chicken is typically grilled over charcoal, giving it a smoky char and tender interior.

Chicken pieces (thighs and drumsticks) · Coconut milk · Lemongrass stalks · Galangal

A Nyonya-inspired rendition of Ayam Masak Lemak Cili Api, incorporating additional aromatic ingredients like candlenuts and kaffir lime leaves for a more complex flavor profile.

Chicken pieces · Coconut milk · Bird's eye chilies · Galangal

A simplified and quicker version of Ayam Masak Lemak Cili Api, using pre-ground chili paste for convenience while retaining the signature spicy coconut flavor.

Chicken pieces · Coconut milk · Pre-ground chili paste (sambal tumis) · Lemongrass

A classic Malaysian dish featuring chicken simmered in a rich, spicy coconut milk gravy infused with bird's eye chilies and turmeric.

Chicken pieces · Coconut milk · Bird's eye chilies · Galangal

A slightly quicker, yet still rich, version of Rendang Minang, often found in Padang restaurants. It uses a similar spice profile but may involve slightly less cooking time or a different coconut milk ratio for a more accessible preparation.

beef chuck · thick coconut milk · shallots · garlic

A variation of Rendang from the Padang region, characterized by a slightly wetter, richer, and more intensely spiced sauce compared to the drier Rendang Tok. It's still slow-cooked to perfection, allowing the flavors to meld beautifully.

Beef (chuck or brisket, cubed) · Thick coconut milk · Thin coconut milk (from the second press) · Galangal, bruised

A Rendang Ayam variation inspired by the Minangkabau region of West Sumatra, known for its slightly wetter, richer, and more intensely spiced profile compared to the drier, caramelized classic rendang.

Chicken, cut into pieces · Thick coconut milk · Thin coconut milk · Shallots, blended

A fiery variation of Rendang Daging, this version uses a higher proportion of fresh and dried chilies for an intense, spicy kick that complements the rich coconut and spice base.

Beef chuck, cut into 2-inch cubes · Thick coconut milk · Thin coconut milk · Shallots, thinly sliced

A spicier variation of the classic Daging Masak Kunyit, incorporating additional chili and a touch of dried chili flakes for an extra kick. This version offers a more intense heat profile while retaining the core turmeric and aromatic flavors.

Beef cubes (shank or stewing beef) · Fresh turmeric root · Galangal · Lemongrass stalks

A vibrant Nasi Goreng Seafood elevated with the fresh, zesty flavors of Sambal Matah, a Balinese raw chili relish, offering a refreshing counterpoint to the savory fried rice.

Jasmine rice, cooked and cooled · Shrimp, peeled and deveined · Squid, cleaned and sliced · Shallots, thinly sliced

A flavorful variation of Nasi Goreng Cili Padi where fresh prawns are marinated and stir-fried with belacan (shrimp paste) and chilies, adding a distinct umami depth to the fried rice.

Cooked rice (day-old) · Prawns, peeled and deveined · Bird's eye chilies · Garlic

A simplified version of Nasi Goreng Cili Padi, using pre-made chili paste and fewer ingredients for a faster, yet still flavorful, spicy fried rice experience.

Cooked rice (day-old) · Sambal oelek or chili paste · Garlic · Eggs

A classic and fiery fried rice dish from Southeast Asia, characterized by its intense chili heat from fresh bird's eye chilies, balanced with savory and aromatic elements.

Cooked rice (day-old) · Bird's eye chilies · Shallots · Garlic

A regional variation from Medan, North Sumatra, known for its bolder, spicier flavor profile. Often includes more chili and sometimes additions like anchovies or petai (stink beans).

Jasmine rice, cooked and cooled · Chicken breast, diced · Shrimp, peeled and deveined · Shallots, finely chopped

A regional variation of Nasi Ayam Penyet, featuring a vibrant and zesty sambal made from green chilies, offering a different flavor profile.

Chicken thighs · Rice flour · Cornstarch · Lemongrass

A fusion twist on Ayam Marry Me, incorporating a bolder spice profile with additional chili and a touch of sweetness, creating a more complex flavor.

Chicken thighs, bone-in · Full-fat coconut milk · Shallots, sliced · Garlic, sliced