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Meat & Seafood

otak-otak steam - New Malaysian Kitchen

Easy Otak-Otak in 30 Minutes

I have a thing for Nyonya food; I think I like the unique flavour combo of the many spices such as turmeric and daun kaduk (wild betel). Perhaps because Nyonya cuisine is influenced by the Chinese, Malay, Indian, Thai and British, it tend to have a complex and interesting flavour (I’m crazy about sambal belacan …

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Indian-style Fried Chicken

Recently, I’ve been obsessed with crispy food. My goal is produce food so crispy that I can hear the crunch as I bite into it. So far, I tried prawns and fish; I’ve made super crispy salted egg prawns for Chinese New Year and perfected the necessarily skills for a crispy skin salmon. Next up …

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Crispy Salted Egg Prawns

Salted Egg Prawns is one of the most delicious and auspicious dish for Chinese New Year. I like that the word ‘prawns’ in the Chinese language sounds like our laugher (ha-ha), symbolising happiness. Among other prawns recipes, I believe this is the most delicious way to enjoy the shelled fish. Flavourful ingredients used in this recipe – …

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Pandan Chicken - New Malaysian Kitchen

Thai Pandan Chicken

Although I’ve dined Rama V only once, I remembered it well. It was a beautiful restaurant furnished with wooden interior, surrounded by ponds with lotus blossoms and offered delectable Thai food. Naturally, I’m delighted to get my hands on Rama V Cookbook and marked many simpler recipes with post-it notes such as Tom Yum Kung, Thai-styled grilled …

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