Sambal Shiok: The Malaysian cookbook

I love a good laksa. I had my first laksa about 30 years ago, but in Singapore. I was travelling for work, and my team took me out to laksa for dinner. I have had a love affair with the dish ever since. I went back home to Chicago and bought Sri Owen’s cookbook, just for the laksa recipe. It was a dish that I loved so much that I decided to learn how to cook it. I would grind the pastes, gently fry them, and make the soup. My family, at that time, knew when laksa was being made; they would...

This dish is redolent of hawker food and simple and comforting. It consists of two components: charred noodles and egg curry. The noodles...

Rendang is a dish with a long history. It originated in West Sumatra, in the Minang community, in the 8th century. However, the dish can...

Kerabu is a style of Malay salad that is made with fresh vegetables and/or fruits. They are usually seasonal and are essential on any...

Sometimes curries are simple, with a few ingredients that go together well. This is one of those curries. This coconut milk-based curry...

Mapo tofu is one of the iconic dishes in Chinese cuisine. It is believed to have originated in Chengdu in the 1800’s. The translation of...

Malay cuisine is dominated by seafood, which is their primary source of protein nd the most important part of their diet. It is enjoyed...

Laksa is a beast of a dish. Consistently voted as one of the world's "must-try" dishes, this meal is spread across Southeast Asia in...

I have been looking at this recipe for quite a while now, and today was the perfect opportunity to make it. I have been playing with...