Martabak has been a dish that has haunted me for decades. The first time I had the dish was in Chicago, decades ago; it has been a flavour that I have never forgotten. Over the years, I have had the opportunity to have it again very occasionally while I travelled to Asia. Most recently, while I was in Georgetown, Malaysia, I had to have this dish again. I got to enjoy it at the fabled Hameediyah Restaurant. More on this here. Martabak is an ancient dish, one that has travelle

I had some frozen wagyu steaks and was wondering how to make them interesting. Yes, a grilled wagyu is fantastic, on its own, but dressed up, it is a work of art. For me, a steak perfectly grilled or pan-seared is wonderful; it should be succulent, and the meat shining through. But then you can spice it up a bit, either directly on the meat, or with clever accompanyments, and it transforms into another beast. This is the steak I want. The process for this steak is a bit invol

This is a lovely curry from the northernmost tip of Sumatra. This goat curry speaks to old heritage trade routes, influenced by Indian and Arab traders, each adding a nuance to this dish that is perfectly intermingled with local flavours. The dish is made particularly during the months of Ramadaan. In the afternoon, huge metal cauldrons called beulangongs are prepared and set over slow fires to simmer until sunset, when the day -long fast is broken. The curry is served with r