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Jump To Recipe Jump To Video This version of Daging Dendeng came together through a bit of trial, error, and a lot of fridge-thinking. Instead of the usual slow-braising, I used a Chinese velveting technique — that method where meat is marinated in egg white, cornstarch, and a little seasoning to keep it ridiculously tender and juicy.  Caramelized beef slices coated in a bold, spicy sambal, finished with fresh herbs and onions. It's traditionally used in Chinese stir-fries, especially for beef and chicken, to help them stay silky soft even after high heat cooking. Worked like magic here, especially since I wanted the beef to hold its shape for frying and saucing. Dendeng itself has deep roots in both Malay and Indonesian cuisine — particularly in Minangkabau food culture from West Sumatra. It was traditionally a preservation method: thinly sliced beef seasoned with salt and spices, then sun-dried or fried until it could last longer without refrigeration. Each bite packs a punch — crispy edges, juicy center, and deep sambal flavor. Over time, it evolved into a beloved festive dish, often glazed in kecap manis and spiced rempah, especially during Hari Raya or big family gatherings. Some versions lean dry and crispy, while others, like this one, keep the beef sticky and saucy — perfect with rice. The best part? You don’t need fancy equipment or ingredients. I swapped out Shaoxing wine for sugar and rice vinegar, and it still gives that sweet-savory depth without the alcohol. The rempah brings all the aromatic drama, and once it’s tossed with crispy fried beef slices, you’ll be spooning extra sauce over your rice and licking your fingers clean. Ingredients: (Serve 4) Beef: Beef Chuck / Flank, 500g Sea Salt, Pinch Black Pepper, Pinch Granulated Sugar, Pinch Mushroom Powder, Pinch Garlic Powder, 1 TSP Onion Powder, 1 TSP Ginger Powder, 1 TSP Baking Soda, 1/8 TSP Rice Vinegar, 1 TBSP Egg Whites, 2 Cornstarch, 60g Coconut Oil, 1 TBSP Kecap Manis, 2 TBSP Rempah: Dried Chilies, 10 Red Onion Wedged, 1 Garlic, 3 Cloves Ginger, 2" Lemongrass White Parts, 3 Stalks Kaffir Lime Leaves, 3 Spice Blend: Fennel Seeds, 1 TBSP Cumin Seeds, 1 TBSP Coriander Seeds, 1 TBSP Dendeng: Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Beef Stock, A Splash Gula Melaka, Pinch Yellow Onion Thinly Sliced, 1 Tamarind Juice, 1 TBSP Coriander Coarsely Chopped, A Handful Equipment: Blender / Hand Blender Spice Grinder Wok / Skillet Directions: Prepare the Beef. Trim excess fat from the beef chuck or flank. Slice the beef against the grain into thin ⅛" slices. Tip: Freeze the beef for 30 minutes to make slicing easier. In a large bowl, add the sliced beef, salt, pepper, sugar, mushroom powder, garlic, onion, ginger, baking soda, rice vinegar, egg whites, and cornstarch. Massage the marinade into the beef until fully absorbed and no cornstarch streaks remain. This process is known as velveting the beef. Cover and refrigerate for at least 1 hour. After marinating, loosen the beef by mixing it again. Add coconut oil and kecap manis. Mix until evenly coated. Prepare the Rempah. Soak dried chilies in hot water until softened. Deseed if desired. Transfer chilies and all other rempah ingredients to a blender or use a hand blender. Add a splash of the chili soaking liquid and blitz until smooth. Set aside. Prepare the Spice Blend. Toast the whole spices in a skillet over medium heat until aromatic. Grind into a fine powder using a spice grinder. Set aside. Cook the Dendeng. Heat about 3 inches of oil in a wok or skillet over medium heat. Check the oil temperature by inserting a chopstick — if bubbles form, it’s ready. Fry the marinated beef slices one at a time to avoid sticking. Fry for about 30 seconds or until browned. Drain on a wire rack or parchment-lined plate. Build the Sauce. Leave about 2 tablespoons of oil in the same skillet. Over medium heat, add the rempah and sauté until it darkens. Stir in the spice blend and sauté until fragrant and combined. Add a splash of beef stock to loosen the gravy. The sauce should be pourable, not too thick or too runny. Taste and adjust seasoning with salt and gula melaka. Add the fried beef and sliced onion. Sauté until the onion is soft and everything is well coated. Stir in tamarind juice and cook briefly. Remove from heat and transfer to a serving plate. Garnish with fresh coriander. Serve hot with steamed rice. Tender, spicy and addictive... Yummilicious... Recipe Video:

Jump To Recipe Jump To Video Ayam Bawang is one of those dishes that makes you go whoa at first bite—sweet, spicy, saucy, and unapologetically bold. This one hails from the legendary world of Nasi Kandar, where rich gravies and intense flavors come together on one plate. Whole spices for the Ayam Bawang spice blend, dry-toasted for deeper aroma and flavor. Nothing beats toasting and grinding your own spice blend... While “ayam bawang” literally means "onion chicken," it’s anything but simple. Imagine juicy, golden-fried chicken simmered in a masala-spiced onion gravy, topped with crispy fried onions for that irresistible crunch. The version I made is a nod to the Penang-style Ayam Bawang, now famous across Malaysia and slowly making waves globally. I wanted to bring this dish into home kitchens in a way that’s approachable. The ingredient list might look long, but it’s mostly pantry staples if you cook Southeast Asian or Indian food often—and if not, now’s a great excuse to start! Juicy Ayam Bawang simmered in a bold, aromatic gravy, finished with crisp shallots and fresh coriander. What makes this version special is the layering of spices: toasted whole spices blitzed fresh, a homemade rempah for depth, and sauces that give it that iconic kuah banjir feel. I also used my own kecap manis and chicken stock, but store-bought is perfectly fine too. The trick is really in the slow braise after frying—letting the chicken soak up all that glorious sauce. I made this for Hari Raya as part of my festive table, and honestly, the whole house smelled like heaven. Whether you're celebrating a special occasion or just need a comforting dish for dinner, Ayam Bawang delivers. A hearty serving of Ayam Bawang—comfort food that hits all the right notes. Pair it with steamed rice, nasi lemak, or even flatbread—anything to mop up that rich sauce. Give it a go and don’t forget to top it with the fried onions. You’ll thank me later. Ingredients: (Serve 2) Marinade: Chicken Legs, 2 Turmeric, 1 TSP Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Spice Blend: Star Anise, 1 Cinnamon Stick, 1 Cloves, 3 Green Cardamom, 3 Fennel Seeds, 1/2 TBSP Coriander Seeds, 1/2 TBSP White Peppercorns, 1/4 TBSP Cumin Seeds, 1/2 TBSP Dired Chilies, 2 Chili Powder, 1 TBSP Garam Masala Homemade , 1/2 TBSP Rempah: Red Onion Wedged, 1 Shallots Halved, 3 Garlic Crushed, 5 Cloves Ginger, 2" Frying and Cooking: Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Red Onion Thinly Sliced, 2 Cornstarch, 1 TBSP Pandan Leaf, 1 Curry Leaves, A Handful Chicken Stock Homemade , A Splash Sriracha, 1.5 TBSP Tomato Ketchup, 1 TBSP Oyster Sauce, 1 TBSP Kecap Manis Homemade , 2 TBSP Gula Melaka, Pinch Coriander Coarsely Sliced, For Garnishing Equipment: Blender / Hand Blender Wok / Cast Iron Skillet Spice Grinder Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Prepare the Marinade. Lightly score the chicken legs by making small slits on the surface. In a large bowl, mix together the remaining marinade ingredients. Add in the chicken and coat evenly. Cover and refrigerate until ready to use (a few hours or overnight is ideal). Prepare the Spice Blend. Toast the whole spices in a skillet over medium heat until fragrant. Transfer to a spice grinder and blitz into powder. Add chili powder and garam masala. Shake or pulse to combine. Set aside. Prepare the Rempah. Blend all rempah ingredients into a smooth paste using a blender or hand blender. Add a splash of chicken stock to help it blend, if needed. Set aside. Fry the Aromatics and Chicken. Heat about 3 inches of oil in a wok or skillet over medium-high heat. To check if the oil is ready, insert a wooden chopstick. If bubbles form, the oil is hot enough. Toss sliced onion with cornstarch until well coated. Fry the onion in the hot oil until golden. Remove and drain on a paper towel or wire rack. Carefully lower in the chicken and fry until golden brown and cooked through. Flip halfway for even browning. Transfer fried chicken to a wire rack or paper towel to drain excess oil. Build the Sauce. Leave about ¼ cup of oil in the wok or skillet. Add pandan leaves and curry leaves. Sauté until fragrant. Add the rempah and spice blend. Cook until the paste darkens and turns aromatic. Deglaze with a splash of chicken stock. Continue adding a little more stock, stirring to create a balanced sauce (not too thick or too thin). Add some of the fried onion, sriracha, ketchup, oyster sauce, and kecap manis. Sauté until everything is well mixed. Coat and Finish. Add the fried chicken to the sauce. Stir gently until each piece is coated evenly. Taste and adjust seasoning with salt and gula melaka. Transfer to a serving plate. Garnish with remaining fried onions and coriander. Serve immediately with rice. Succulent... Chickenlicious... Recipe Video:

Jump To Recipe Jump To Video If you’re craving a refreshing twist on your usual coffee, this ice blended coconut pandan coffee is a must-try! The combination of smooth, creamy coconut milk and freshly brewed coffee creates a perfect base, while the drizzle of homemade pandan syrup adds a hint of sweetness and a tropical aroma that makes this drink truly unique. It’s a simple yet indulgent treat, perfect for warm days or whenever you need a little pick-me-up. This frosty blend of bold coffee and creamy coconut is the pick-me-up you didn’t know you needed. One of the best parts about this recipe is how easy it is to put together. With just a handful of ingredients and a blender, you can whip up something special that feels like an elevated café drink right in your own kitchen. The texture of the shaved coconut ice and the balance of bold coffee with the fragrant pandan syrup make for an unforgettable flavor experience. The crown of shaved coconut ice gives this drink a refreshing tropical edge. Be sure to give this one a try because it’s not just a standalone recipe—I'll be using it as a base for my next creation. This coffee drink will set the stage for even more delicious, creative recipes to come, so blend one up and stay tuned for what’s next! Bringing the island vibes home—creamy, icy, and bold with a whisper of coconut. Ingredients: (Serve 2) Ice Cubes, A Handful Coconut Milk, 200g Freshly Brewed Coffee, 2 Servings I used my Moka Pot Pandan Syrup Homemade , For Drizzling Equipment: Strong Blender Directions: Please visit my " Pandan Syrup " page for the recipe. Blitz ice cubes and coconut milk in a blender until shaved ice consistency. Pour the coconut shaved ice into serving glasses. Followed by freshly brewed coffee. Lastly, drizzle some pandan syrup over the top. Cheers! Refreshing! Cheers! Recipe Video:

Jump To Recipe Jump To Video This recipe was born from a kitchen mishap—an overcooked chuck meant for dendeng that turned out way too tender to slice. But in true "make the best of it" spirit, I shredded the beef, simmered it in a rich, dark stew, and out came something even better than I expected. That deep, savory-sweet flavor? Toasting the essential spices—this is where the depth of Semur Daging begins. Nothing beats making your own spice blend... It instantly reminded me of semur daging, an Indonesian classic that’s all about soulful slow cooking and bold, spiced comfort. Tender beef, soft potatoes, and a thick gravy infused with sweet soy and spice—this is comfort in a bowl. Semur is a dish with Dutch colonial roots, where Indonesian spices met the European love for braising meat in soy-based sauces. Over time, it evolved into a hearty home-style stew, found across homes in Java and beyond, especially during festive occasions like Eid. The use of kecap manis (sweet soy sauce) gives it that signature sweetness, while cloves, nutmeg, and cinnamon add warmth and nostalgia to every bite. If you’ve got leftover shredded beef, or if you’re just in the mood for something cozy and richly spiced, this is a great dish to try. It’s forgiving, flexible, and full of flavor. Serve it with some hot rice, and you’ve got a dish that tastes like it’s been simmering all day—even if you cheated a bit with a pressure cooker. Don’t wait for an occasion. Just make it.  Served family-style—perfect for sharing with a side of rice or crusty bread. Ingredients: (Serve 8) Beef: Chuck Beef, 1kg Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Coconut Oil, 2 TBSP + 1/4 Cup Lemongrass White Part Only Bruised, 1 Garlic Crushed, 3 Cloves Red Onion Wedged, 1 Ginger Crushed, 2" Kaffier Lime Leaves Coarsely Chopped, 4 Rempah: Shallots, 3 Garlic, 3 Cloves Red Chilies Deseeded, 2 Ginger, 2" Langkuas, 2" Kaffier Lime Leaves, 4 Candlenuts / Macademia, 3 Lemongrass White Part Only, 1 Spice Blend: Cumin Seeds, 1 TBSP Coriander Seeds, 1 TBSP Cloves, 1/2 TSP Star Anise, 1 Green Cardamoms, 3 Cinnamon Stick, 1 Nutmeg, Freshly Grated Stew: Kecap Manis Homemade , 1/4 Cup Dark Soy Sauce, 2 TBSP Gula Melaka, Pinch Potatoes Peeled Wedged, About 300g Coriander Coarsely Chopped, A Handful Equipment: Slow Cooker / Pressure Cooker Cast Iron Skillet / Pan Food Processor / Hand Blender Directions: Please visit my " How To Make Kecap Manis " page for the recipe. Prepare the Beef. Season beef chuck with salt, pepper, and mushroom powder. Heat 2 tablespoons of coconut oil in a skillet over medium heat. Sear the beef until browned on all sides. Transfer the beef to a slow cooker or pressure cooker. Add lemongrass, garlic, onion, ginger, lime leaves, and just enough water to cover everything. Stir to combine. Slow cook on high for 4 hours or pressure cook for 30 minutes. The beef should be tender but not falling apart. Remove the beef and set aside. Strain and discard the aromatics. Reserve the beef stock. Let the beef cool slightly, then shred coarsely. Set aside. Prepare the Rempah (Spice Paste). Add all rempah ingredients to a food processor or use a hand blender. Blend until smooth, adding a splash of water if needed. Set aside. Prepare the Spice Blend. Toast the whole spices in a skillet over medium heat until fragrant. Transfer to a spice grinder and grind to a fine powder. Grate in a bit of nutmeg. Shake or pulse to combine. Set aside. Build the Stew. In a skillet over medium heat, heat ¼ cup of coconut oil. Add the rempah and sauté until most of the liquid evaporates. Add the spice blend, kecap manis, and dark soy sauce. Sauté until well combined and the color deepens. Taste and adjust with salt and gula melaka. Deglaze with a splash of beef stock. Add 1 cup of beef stock and stir to combine. Add potatoes and bring to a gentle simmer. Reduce heat to low and cook until the potatoes are fork-tender, stirring occasionally. Add more stock if needed to keep it from drying out. Stir in the shredded beef. Mix well. Adjust consistency with more stock if desired. Taste and adjust seasoning again if needed. Finish and Serve. Garnish with chopped coriander. Serve hot over steamed rice. Hearty and yummilicious... Perfect over some rice... Recipe Video:

Jump To Recipe Jump To Video Udang Bakar Madu, or honey-grilled shrimp, is believed to have originated from Indonesian kitchens—particularly across Java, where sweet and savory flavors often dance together in one dish. Shrimp stock... It’s one of those festive recipes you might find sizzling at open-air stalls during Lebaran or served at family gatherings alongside nasi uduk or sambal. Traditionally, the shrimp is marinated, skewered, and grilled over charcoal for that unmistakable smoky edge. Sweet, sticky, smoky. These Udang Bakar Madu are glazed to perfection. Seared version... Since not everyone has access to a charcoal grill (especially those of us living in apartments), I decided to bring this dish indoors. My version uses a simple velveting method borrowed from Chinese cooking to keep the shrimp extra juicy, then offers two options: a quick skillet sear or a stovetop smoker finish. Who said prawns can't be fancy? This honey-kissed plating says otherwise. Smoked version... A homemade honey-based glaze, with just a kiss of heat from sriracha and depth from shrimp stock, coats the shrimp beautifully and caramelizes into a sticky, finger-licking glaze. It’s quick, it’s punchy, and honestly, it’s one of the easiest ways to make something feel extra special without much fuss. If you’re not into shrimp, you could totally try this glaze with chicken wings or tofu. A full circle moment—grilled prawns, perfectly charred and coated in bold flavor. But if you do have some fresh prawns on hand—especially for a festive table—this is a solid go-to. No grill? No problem. Udang Bakar Madu bringing the heat and the gloss. Ingredients: (Serve 1) Shrimp: Shrimp Shelled and Deveined, 500g Keeping the tails in tact Baking Soda, 1/2 TSP Egg White, 1 TBSP Tapioca Starch, 1 TBSP Butter Unsalted, 2 TBSP Sauce: Pure Honey, 3 TBSP Tomato Ketchup, 2 TBSP Sriracha, 2 TBSP Oyster Sauce, 1 TBSP Butter Unsalted Melted, 2 TBSP Equipment: Cast Iron Skillet / Pan / Nordic Ware's Personal Size Stovetop Kettle Smoker / Oven Sauce Pot Directions: Prep the Shrimp After deveining the shrimp, coat them with baking soda (save the shells). Add enough water and a few ice cubes to just cover the shrimp. Let it sit for 30 minutes. Drain and rinse the shrimp thoroughly under running water. In a clean bowl, mix the shrimp with egg white and tapioca starch until well coated. Cover and refrigerate overnight. Make the Shrimp Stock In a sauce pot over medium heat, melt the butter. Add the reserved shrimp shells and sauté until they turn opaque and aromatic. Add just enough water to cover the shells. Bring to a simmer and cook for 5 minutes. Turn off the heat, cover the pot, and let it steep for another 5 minutes. Strain out and discard the shells. Return the strained liquid to the pot and simmer until reduced and slightly thickened. Stir occasionally to prevent burning. Set aside. Make the Sauce In a mixing bowl, combine all sauce ingredients. Stir in 2 tablespoons of the reduced shrimp stock. Mix until smooth. Set aside. Cook the Shrimp — Choose Your Method: Skillet Method (Quick & Simple) Heat a bit of coconut oil in a skillet over medium heat. Add shrimp and sear until golden on both sides. Remove from the skillet and set aside. Add the sauce to the skillet to deglaze the pan, scraping up any browned bits. Return the shrimp and any juices to the skillet. Toss to coat well in the sauce. Cook just until heated through. Transfer to a serving plate. Garnish with coriander and serve immediately. Smoker + Broiler Method (For Extra Flavor) Smoke the marinated shrimp for 20–30 minutes, following your smoker’s instructions. Halfway through, glaze with some of the sauce. After smoking, transfer shrimp to a baking tray. Broil in the oven for 3–5 minutes until slightly charred. Flip, glaze again, and broil another 2–3 minutes. Toss the cooked shrimp in any remaining sauce. Garnish with coriander and serve. Smoked version? Or seared version? Recipe Video:

Jump To Recipe Jump To Video This meat masala is my go-to blend when I want to make a proper, rich curry. It's a mix of whole spices like cinnamon, cumin, fennel, and coriander, gently toasted to bring out their aroma, then ground with turmeric, chili powder, and a pinch of nutmeg for that signature warmth. Toasting a fragrant blend of whole spices – the first step in crafting your own homemade meat masala. A small handful of chana dal and uncooked rice also goes into the mix — a little trick that helps thicken curries while adding a subtle nutty depth. Meat masala like this has deep roots in South Indian and Sri Lankan kitchens, where homemade blends are the norm and every family has their own version. Once cooled, the toasted spices are finely ground into a rich, aromatic masala mix. This is mine. It’s bold, earthy, slightly sweet, and made to elevate anything from chicken to lamb. Once you try it, you might just skip the store-bought stuff for good. Each spice plays a role – from the earthy cumin to the warming cloves, this homemade masala is packed with layered depth. Ingredients: (Make 1 Cup) Cinnamon Stick, 1 Cumin Seeds, 3 TBSP Fennel Seeds, 2.5 TBSP Coriander Seeds, 5 TBSP Black Peppercorns, 1/2 TBSP White Peppercorns, 1/2 TBSP Green Cardamons, 1/2 TBSP Star Anise, 2 Cloves, 1/2 TSP Bay Leaves, 3 Uncooked Rice, 1/2 TBSP Chana Dal | Split Chickpea Lentils, 1 TBSP Turmeric, 1 TBSP Chili Powder, 5 TBSP Nutmeg Freshly Grated, Pinch Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add the ingredients (cinnamon thru' dal). Toast lightly until aromatic. Transfer into a spice grinder. Blitz until powder forms. Add in turmeric, chili powder and nutmeg. Give it a few pulses until well combined. Transfer into a sterilized mason jar. Cover tightly and store in a dry cool place. I like to keep the spices in the freezer. Recipe Video:

Jump To Recipe Jump To Video Ayam goreng berempah is one of those dishes that smells like home even before it hits the table. Fragrant, crispy, spiced-to-the-bone — it’s a Malaysian classic that takes humble fried chicken and turns it into something bold, golden, and irresistible. Spices, crisp, and everything nice—this is fried chicken the Malaysian way. The “berempah” in its name literally means “spiced,” and the magic lies in the aromatic rempah paste and toasted spice blend that clings to every wing. And don't even get me started on those crispy curry leaves and little fried bits — they’re the best part. This dish has deep roots in Malay cuisine, especially in Northern Malaysia, where it’s often served alongside rice, sambal, and a fried egg at warungs or nasi campur stalls. It's not fancy food. This isn't just fried chicken. It’s a celebration of rempah in every crunchy bite. It’s comfort food. And it’s deeply layered with spices like coriander, galangal, lemongrass, turmeric — all pounded into a paste, marinated overnight, then fried until golden. Traditionally, different cuts of chicken are used, but I kept it simple with flats because, well... flats rule. One piece is never enough. Honestly, if you’ve never made ayam goreng berempah at home, now’s the time. No need for fancy equipment — just a blender, a pan of hot oil, and a little patience. And when that aroma fills your kitchen? You’ll know it was all worth it. Serve it with your favorite sambal, and you're in for a plate of pure joy. Crispy curry leaves, rempah bits, and juicy chicken—don’t skip a single crumb. Ingredients: (Serve 4) Spice Blend: Coriander Seeds, 1 TBSP Fennel Seeds, 1/4 TBSP White Peppercorns, 1/4 TBSP Rempah: Garlic, 3 Cloves Red Onion, 1 Ginger, 1" Langkuas | Galangal, 1" Turmeric, 1 Lemongrass White Parts Only, 3 Chili Powder, 1 TBSP Meat Masala Homemade , 1 TBSP Chicken Bouillon Cube, 1/2 Or Sea Salt, 5g Oyster Sauce, 1 TBSP Rice Flour, 3 TBSP + More For Dredging Wings: Chicken Wings, 500g I'm using flats Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Curry Leaves, A Handful Equipment: Blender Dutch Oven / Deep Fryer Spice Grinder Directions: Please visit my " Meat Masala " page for the recipe. Prepare the spice blend. Toast coriander, fennel and white peppercorns in a skillet until aromatic. Transfer to a spice grinder and blitz until powder forms. Prepare the rempah. Add all the ingredients, including the spice blend, to a blender. You can add a splash of water to get it blending. Blitz until smooth. Prepare the wings. Transfer chicken wings and the rempah mixture to a large mixing bowl. Mix until well combined. Cover and chill in the fridge overnight. The next day, heat up 3" of oil in a dutch oven or deep fryer. When a wooden chopstick is inserted into the oil, bubbles should be bubbling. Add in some curry leaves and fry until crispy. Remove and set them aside. Separate the wings from the marinade. Dredge the chicken wings in some rice flour (seasoned with salt and white pepper) and back into the marinade. Drop the chicken wings into the hot oil and deep fry until golden brown. Drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper. Add spoonfuls of any leftover marinade into the hot oil. Deep fry until crispy golden brown and transfer over the chicken, along with the curry leaves. Serve immediately with some sambal . 1 is never enuff.. Finger licking good... Recipe Video:

Jump To Recipe Jump To Video Some of the best recipe tweaks come from right at home. After trying my Udang Bakar Madu (honey-glazed grilled shrimp) , my daughters casually suggested, "You know what would be even better? Chicken." At first, I hesitated—but they were absolutely right. The result? A succulent, slow-baked chicken dish that takes that same sticky, smoky-sweet marinade and turns it into something comforting, juicy, and downright addictive. Plus, it’s a little more budget-friendly and easier for weeknight dinners. Simplicity on a plate—smoky, sweet, sticky, and deeply satisfying. I slow bake this because the marinade—packed with soy sauce, honey, and aromatics—burns easily on direct heat. Instead, gentle oven baking lets the flavors infuse into the chicken while keeping it moist and tender. The final roast gives just enough char, and when you glaze and reduce those pan juices into a rich sauce? Magic. You don’t need a fancy grill or smoker—just your oven and a bit of patience. Juicy grilled chicken glazed in honey, layered with garlic and bold chili sweetness. There may not be a formal origin story to this specific dish, but it takes cues from Indonesian grilled dishes like ayam bakar madu, where sweet and savory marinades meet the smoky intensity of grilling. This is my twist—apartment-friendly, kid-approved, and easy enough for anyone to try. Whether you serve it over rice or wrap it in flatbread, I hope you’ll give it a go. Let your oven do the slow magic—you won’t regret it. Every bite tells a story—charred, caramelized, and unapologetically bold. Ingredients: (Serve 1) Chicken: Boneless Chicken Thighs, 4 Skin-on Sea Salt, Pinch White Pepper, Pinch Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Shallots Finely Minced, 4 Chili Powder, 2 TBSP Adjust To Preference Soy Sauce, 2 TBSP Oyster Sauce, 1 TBSP Pure Honey, 3 TBSP Glaze: Pure Honey, 3 TBSP Liquid Smoke Preferably Stubb's , 1 TBSP Kecap Manis Homemade , 1 TBSP Scallions Coarsely Chopped, For Garnishing Equipment: Oven Sauce Pot Directions: Please visit my " How To Make Kecap Manis " page for the recipe. Prepare the chicken. Transfer everything to a large mixing bowl. Toss and combine well, making sure the chicken is well coated. Cover with cling film and marinate in the fridge for at least 4 hrs. Prepare the glaze. Mix honey, liquid smoke and kecap manis until well combined in a bowl. Bake and roast the chicken. Preheat the oven to 90 degrees celsius or 195 fahrenheit. Transfer the chicken to a baking tray lined with parchment paper. Rub the chicken with any leftover marinade. Wack in the oven and bake for 6 mins. Remove from the oven and brush the chicken with the glaze. Wack in the oven and bake for 6 mins. Remove this process for another 3 more times, a total of 30 mins baking time or 5 times. After glazing the chicken, roast the chicken at 200 degrees celsius or 395 fahrenheit for 6 to 10 mins or until lightly charred. Remove the chicken and place on a plate to rest. Transfer the juices from the baking tray to a sauce pot, including any leftover glaze. Give it a mix and bring it up to a simmer. Slice the chicken and transfer to serving plates. Add any juices from the plate to the sauce pot as well. Continue cooking until reduced and thickened. The sauce should coat the back of a spoon. Drizzle the sauce over the chicken and garnish with some scallions. Serve immediately over some rice. Succulent... Chickenlicious... Recipe Video:

Jump To Recipe Jump To Video If you're craving a refreshing twist on your usual coffee routine, this Whipped Coconut Coffee might just be your new favorite. It’s a playful spin on the dalgona coffee craze that took over during the pandemic, but with a tropical Southeast Asian soul—thanks to fragrant pandan syrup and the subtle sweetness of coconut water. Whipped to a tropical frenzy—this one’s not just coffee, it’s a mood. The nata de coco at the bottom adds a fun, chewy surprise with every sip, making it not just a drink, but a full-on experience. There isn’t a "traditional" origin for this drink—it's very much a modern creation. But it blends flavors deeply rooted in Southeast Asian kitchens: coconut water, pandan, and coffee. Pandan especially is a beloved ingredient throughout Malaysia, Singapore, and Indonesia, often used in both desserts and drinks for its uniquely sweet, grassy aroma. Mixing it into coffee just feels like a natural evolution, especially in hot weather when you need something chilled, light, and energizing. When the froth refuses to be contained—bold, wild, and unapologetically coconutty. This is a simple, easy recipe that feels way fancier than it really is. No fancy coffee machines, no long brewing times—just a milk frother and a few pantry staples. I hope you’ll give it a try, especially when you need a little tropical daydream right from your kitchen. It's seriously a vibe in a glass! Coconut. Coffee. Chaos. Ingredients: (Serve 1) Instant Coffee Preferably Little's , 2 TBSP Pandan Syrup Homemade , 2 TBSP Nata de Coco, 2 TBSP Cold Coconut Water, For Serving Dessicated Coconut, For Garnishing Equipment: Milk Frother Directions: Please visit my " Pandan Syrup " page for the recipe. Whip instant coffee, pandan syrup and some room temperature water until frothy with a milk frother. Add nata de coco to a serving glass and fill it with coconut water to about 2/3 full. Top it with the whipped coffee and garnish with some dessicated coconut. Cheers! Refreshing! Cheers! Recipe Video:

Jump To Recipe Jump To Video If there’s a dish that really captures the essence of Malay cooking, it’s definitely Asam Pedas. "Asam" means sour and "pedas" means spicy — and that’s exactly what this dish is about: bold, fiery flavors with a tangy punch. Tangy, spicy, and deeply comforting — the kind of heat that hugs you back. Originating from the Malay Archipelago, especially in Malaysia, Singapore, and parts of Indonesia like Sumatra, it’s a dish beloved in coastal towns where fresh seafood is a way of life. Every household has their own spin, but the soul of it remains the same — spicy, sour, and absolutely unforgettable. Every spoonful hits you with layers of sour, spicy, and umami — this is Asam Pedas done right. For my version, I adapted the Chinese velveting method to marinate the mackerel, coating it lightly before frying. This gives the fish a protective layer that keeps it crispy on the outside but juicy inside, even after simmering in the spicy tamarind broth. It's a little trick that helps the fish hold its shape better too, especially in a stew like this where it’s easy for delicate seafood to fall apart. Once the crispy fish meets the savory, sour, and aromatic gravy full of laksa leaves, ginger flower, and belachan, you’re in for a truly special meal. Lifted straight from the pot — that perfect balance of sour and spicy that keeps you coming back. Velveting helps... It may sound like a project, but once you get the rempah (spice paste) done, everything else falls beautifully into place. Asam Pedas is one of those dishes that feels so alive with flavor — and the reward when you finally tuck into a plate of rice drenched with that spicy, sour sauce is worth every single step. I really hope you’ll give it a try — it's one of those recipes that just hits different when you make it fresh at home. A dish born from bold flavors and heritage — Asam Pedas in all its fiery glory. Ingredients: (Serve 4) Mackerel: Mackerel Fillet Sliced, 500g Sea Salt, 5g Granulated Sugar, 5g Black Pepper, Pinch Cornstarch, 2 TBSP Rempah: Dried Chilies, 25g Garlic, 3 Cloves Red Onion, 1 Ginger, 2" Langkuas | Galangal, 2" Turmeric, 1 Shallots, 3 Asam Pedas: Fish Stock, 500ml Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Okra, 5 Belachan, 2 TBSP Dried Anchovies | Ikan Bilis, 1 TBSP Ginger Flower Halved, 1 Laksa Leaves | Vietnamese Coriander | Persicaria Odorata Chiffonaded, A Handful Kaffir Lime Leaves Chiffonaded, 3 Tomato Wedged, 1 Tamarind Paste, 1/4 Cup Gula Melaka, Pinch Coriander Coarsely Chopped, A Handful Equipment: Blender / Hand Blender Dutch Oven / Wok Cast Iron Skillet / Pan Directions: Marinate the Mackerel Season mackerel slices with salt, sugar, and pepper. Mix well, cover, and refrigerate for at least 2 hours. After marinating, coat with cornstarch and mix until no dry spots remain. Make the Rempah (Spice Paste) Soak dried chilies in hot water until soft. Deseed if desired. Blend chilies with the rest of the rempah ingredients and a splash of the soaking water until smooth. Set aside. Enhance the Fish Stock (Optional) Add vegetable scraps to your fish stock. Simmer for 5 minutes, then cover and steep for 5 more. Strain and discard the solids. Set stock aside. Fry the Mackerel and Okra Heat about 3 inches of oil in a wok over medium heat. Fry mackerel pieces one at a time to prevent sticking. Cook until crispy and golden. Drain on a wire rack or paper towel. Trim the ends of the okra and deep-fry briefly (about 15 seconds) to reduce sliminess. Be careful—okra may splatter! Drain and set aside. Cook the Asam Pedas Base In the same wok, keep about ¼ cup of the oil. Add belachan and break it up with a spatula. Cook until aromatic. Add the rempah and sauté until fragrant and the color deepens. Deglaze with a splash of fish stock and cook until slightly thickened. Stir in dried anchovies and about 1 cup of fish stock (or more if needed). Add ginger flower, laksa leaves, kaffir lime leaves, tomato, and tamarind paste. Mix well. Taste and adjust with salt, tamarind, or gula melaka. Combine and Finish Add the fried mackerel and okra to the stew. Stir gently to coat. Adjust consistency: simmer longer for a thicker stew, or add more stock for a soupier version. Do a final taste check and adjust seasoning if needed. Serve Transfer to a serving bowl. Garnish with coriander. Serve hot with steamed rice. An umami bomb... Spicy, tangy and dangerously addictive... Recipe Video: