Jump To Recipe Jump To Video Piyaz is a classic Turkish salad, often made with white beans, onions, sumac, and a bright, tangy dressing. But across different regions of Turkey, variations exist, and some versions focus more on fresh tomatoes and herbs rather than beans. Freshly tossed tomato and onion salad, bursting with herbs and sumac—ready to accompany your lavash. My take on Piyaz leans toward this simpler, fresher style, highlighting the natural sweetness of ripe tomatoes, the crunch of red onions, and the fragrant combination of sumac, dried mint, and pomegranate molasses. It’s a vibrant, refreshing salad that pairs perfectly with grilled meats like kebabs or even wrapped in flatbreads like Lahmacun. I originally made this salad to serve alongside Adana kebabs and Lahmacun, and it turned out to be a game-changer. The acidity from the lemon and pomegranate molasses balances the richness of grilled meats, while the sumac and chili flakes bring just the right amount of heat and complexity. A vibrant spoonful of Middle Eastern-style salad, packed with tangy flavors and freshness. So while it may not be the traditional bean-based Piyaz, it still holds true to the spirit of Turkish cuisine—bold, fresh, and deeply flavorful. And honestly, it’s so good that I’d eat it on its own with some warm, crusty bread. If you love bright, zesty salads with a Middle Eastern flair, this is one to try. The best part? It gets even better after a few hours in the fridge, making it perfect for meal prep. Whether you serve it as a side, a topping, or enjoy it straight from the bowl, this Piyaz variation brings a taste of the Mediterranean right to your table. Try it once, and you might find yourself making it again and again! Served simply, this salad shines with just tomatoes, onions, parsley, olive oil, and sumac. Ingredients: (Serve 4) Sea Salt, Pinch Red Onion Thinly Sliced, 1 Tomatoes, 1 kg Parsley Coarsely Chopped, A Handful Dried Mint, Pinch Fresh Lemon Zest, 1 Lemon Fresh Lemon Juice, 1 Lemon Black Pepper, Pinch Chili Flakes, 1/2 TBSP Adjust To Preference Sumac, 1 TBSP Extra Virgin Olive Oil, 2 TBSP Pomegranate Molasses, 1 TBSP Directions: In a bowl, add some hot water and salt. Mix until the salt has dissolved. Add in the onion and mix to submerge. Set aside until ready to use. Slice the tomatoes into quarters and remove the jelly and seeds. Finely dice the flesh. Transfer to a large mixing bowl. Drain the red onion and transfer to the bowl as well. Followed by the rest of the ingredients. Mix until well combined. Taste and adjust for seasonings with salt and pepper. Cover and chill in the fridge for at least 2 hrs. Serve this salad with your kebab, lahmacun or you can even eat this salad on its own. Bright and refreshing... Recipe Video:

Jump To Recipe Jump To Video Lavash is one of the world’s oldest breads, deeply rooted in the cuisines of Armenia, Persia, and the Caucasus. Traditionally baked in a tandoor-like clay oven called a tonir, lavash was made to be soft, pliable, and perfect for wrapping meats, cheeses, and herbs. Rough pieces of dough resting before being shaped into smooth balls—every great lavash starts here. While its origins lie in Armenian and Persian food culture, variations of lavash have spread across Turkey, Azerbaijan, and Central Asia, making it a beloved staple in many cuisines. Over time, different regions have adapted it—some prefer it soft for rolling wraps, while others let it dry into crisp sheets, great for snacking or dipping. Soft and smooth dough balls, ready to be rolled out into thin sheets. Unlike store-bought wraps filled with preservatives, homemade lavash is incredibly simple and rewarding. With just flour, water, olive oil, and salt, you can create a soft, chewy flatbread that puffs up beautifully on a hot skillet. A lavash flatbread cooking in a hot pan, puffing up beautifully with golden brown spots. The dough is rolled thin—almost translucent—before being cooked over an open flame, where it develops those signature golden-brown charred spots. Whether you're using it for kebabs, dips, or even as a base for flatbread pizza, lavash is a versatile bread that deserves a spot in your kitchen. If you've never made flatbread before, this is the perfect beginner-friendly recipe to try. It requires no fancy ingredients, just a bit of patience while the dough rests. Once cooked, lavash stays soft and flexible, making it an ideal wrap for your favorite fillings. A fresh stack of homemade lavash, slightly charred and irresistibly soft. Try it fresh off the skillet, drizzled with olive oil and sprinkled with sumac, or stuffed with grilled meats, veggies, and cheese. Trust me, once you make homemade lavash, you’ll never want store-bought wraps again! Top-down view of lavash served on a plate ready to enjoy. Ingredients: (Makes 5) Unbleached All Purpose Flour, 360g Sea Salt, 5g High Quality Olive Oil, 12g + More For Greasing Water, 200g Equipment: Cast Iron Skillet Directions: In a large mixing bowl, combine flour and salt. Create a well in the center and add water and olive oil. Mix until it becomes a dough. Knead the dough inside the bowl, picking up all the nooks and crannies, for about 5 to 8 mins. The dough should be smooth and tacky, but not sticky. If the dough is too dry, add in more water, 1 TBSP at a time. If the dough is too wet, add in more flour, 1 TBSP at a time. Form the dough into a ball. Grease lightly with olive oil. Transfer back into a bowl. Cover and set aside to rest for 2 hrs. After 2 hrs, weigh and divide into 5 equal dough balls. Shape each dough into tight dough balls. Cover the dough balls with a lint-free kitchen towel and set aside to rest for 15 mins. Keep the rest of the dough balls covered while you are working on a dough ball. On a floured working surface, using a rolling pin, roll into a large disc to about 8" in diameter and it should almost be translucent. Lightly grease a skillet with some oil over medium high heat. Transfer the shaped dough onto the skillet when it is smoking hot. As the dough is cooking, air pockets will form. That is a good sign. Cook until lightly charred on both sides. Repeat the steps for the remaining dough balls. Use them for your favorite wraps. Light and fluffy... Recipe Video:

Jump To Recipe Jump To Video Creamy, cold, chocolatey—and the real taste you’ve been craving. Let’s be honest—we’ve all chased that nostalgic taste of Milo from the Milo Van. When I saw sachets being sold with the same branding, I gave in. $7.90 for 12 sachets? Pricey, but I thought, why not? Sadly, it didn’t live up to the hype. Just 150ml of cold water? It tasted nothing like the rich, icy Milo Van drink I remembered. So, I did what I always do when something disappoints—I made my own version. With Australian Milo, of course. Because that’s the best Milo, no question. If you didn’t already know, Milo was invented in Australia in the 1930s during the Great Depression to help children get more nutrition. It’s a blend of malted barley, cocoa, milk powder, and vitamins, and while it was meant to be healthy, it quickly became a comfort drink across Southeast Asia. Here in Singapore and Malaysia, we’ve turned it into all kinds of street-style drinks: Milo Dinosaur, Milo Godzilla, Milo Van-style, and more. This frappe is my take on that cold, chocolatey memory. It’s creamy, chocolatey, slightly malty, and ice-cold—just the way Milo should be. You only need a blender, some pantry ingredients, and a few minutes to make this. If you’ve ever been disappointed by pre-mixed sachets, this one’s for you. Once you taste this Milo Frappe, you’ll never look back. Ingredients: (Serve 2) Whole Milk, 360g Condensed Milk, 45g Milo Preferably Australian Made, 45g + More For Dusting Ice Cubes, A Handful Equipment: Sauce Pot Blender Directions: In a sauce pot over medium heat, add milk and condensed milk. Whisk to combine well. Next, whisk in the Milo until it is homogeneous. Transfer to a blender. Add in ice cubes and blitz until well combined and frothy. Transfer into serving glasses. Top each serving glass with more Milo. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video You know, there's an art to crafting the perfect cup of Milo that many might overlook. Just adding milk or water (if you're a psychopath) won't quite get you there. Instead, the secret to unlocking that nostalgic, creamy richness lies in a harmonious blend of heated milk, a touch of sweet condensed milk, and the Milo itself. Only use Australian made Milo... And the game changer? Take a minute to whisk and froth it all up. This not only combines the ingredients beautifully but also introduces a velvety texture that elevates the entire experience. Trust me, once you've tasted Milo prepared this way, there's no going back to the old watered-down version. Enjoy your upgraded sip of comfort! Ingredients: (Serve 1) Whole Milk, 360g Condensed Milk, 45g Milo Preferably Australian Made, 45g + More For Dusting Pink Himalayan Salt, Pinch Equipment: Sauce Pot Milk Frother Directions: In a sauce pot over medium heat, add milk and condensed milk. Whisk to combine well. Next, whisk in milo, 1/3 portion at a time, until homogenous. Transfer to a milk frother. Add salt and froth until smooth and frothy. Transfer onto serving glass. Dust some Milo over the top. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Adana kebabs are one of Turkey’s most famous dishes, originating from the city of Adana in southern Turkey. Traditionally, these kebabs are made with spiced minced lamb, shaped onto wide metal skewers, and grilled over an open flame. Adana kebabs shaped and ready for the oven—juicy, spiced, and full of flavor 16 mins... The high-fat content of the lamb combined with bold spices like sumac, cumin, and chili gives Adana kebabs their signature juicy, smoky, and slightly spicy flavor. It’s a dish that’s meant to be eaten fresh off the grill, wrapped in warm lavash or pide bread, and paired with a simple yet refreshing piyaz salad. After broiling for 3 mins... But let’s be real—not everyone has an outdoor grill at home. I live in an apartment, so firing up a charcoal grill isn’t exactly an option. That’s why I created this oven-baked version, making it accessible for everyone while keeping the flavors as close to the traditional method as possible.  Serve the kebabs hot on flatbread with a fresh tomato-onion salad for the full experience Instead of wide metal skewers, I use wooden skewers, and instead of charcoal grilling, the oven roasts the kebabs beautifully, locking in the juices. A quick broil at the end gives them a touch of char for that authentic feel. The key to an incredible Adana kebab lies in the texture and seasoning. The minced lamb needs to be massaged well with the spice mixture to ensure even distribution and a firm consistency. I prefer the broiled version... The addition of red pepper paste, sumac, and a hint of chili gives these kebabs their signature depth of flavor. As they bake, they release their natural juices, which I love brushing over the kebabs before serving for an extra burst of flavor. I always serve these Adana kebabs with lavash and piyaz, a Turkish-style onion and sumac salad, to balance the richness of the lamb. Whether you’re making these for a weeknight meal, meal prep, or a special gathering, this easy oven-baked version ensures that everyone can enjoy the taste of authentic Turkish kebabs—no grill required! Ingredients: (Serve 4) My All Purpose Middle Eastern Minced Lamb Recipe , 1/2 Recipe Lavash Homemade , To Serve Piyaz Homemade , To Serve Equipment: Wooden Skewers Oven Directions: Prepare the Minced Lamb If you haven’t already, prepare your minced lamb mixture by blending the onion, chilies, garlic, and parsley into a paste, then mixing it thoroughly with the minced lamb and spices. Massage everything together until well combined. Preheat the Oven Preheat your oven to 220°C or 430°F. Line a baking tray with parchment paper to prevent sticking. Shape the Kebabs Take a handful of the minced lamb mixture (about 100g per kebab). Roll it into an oval shape and flatten slightly. Thread onto a soaked wooden skewer and gently shape it around the skewer, pressing firmly so it sticks. Repeat with the remaining mixture. Bake the Kebabs Lightly grease the parchment paper with some oil. Arrange the skewers on the parchment-lined tray, ensuring they don’t touch. Bake for 15–20 minutes, flipping halfway through. Brush with some of the juices. If you want a slight char, switch to the broiler for the last 2–3 minutes, keeping a close eye on them. Serve Remove from the oven and let them rest for a couple of minutes. Brush the kebabs with the juices from the baking tray. Serve with lavash and piyaz . Enjoy immediately. I always tend to overfill my wraps... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video When I first served this alongside my slow cooker daging rendang, I didn’t expect mashed potatoes to steal the spotlight — but here we are. A lot of you messaged me asking for the full recipe, and I get it. Oven-roasted russet potatoes on salt—perfectly baked and ready for mashing. These mashed potatoes are creamy, earthy, and utterly smooth, with no boiling water in sight. Baking the potatoes over a bed of salt pulls out excess moisture, giving you a fluffier mash that’s naturally rich and deep in flavor. This method is inspired by old-school French cooking — where passing potatoes through a sieve (yes, like a grandma in a tiny Paris kitchen) creates that silky, luxurious texture that spoon-melts into whatever it’s served with. Whipping the potatoes with cream and butter into a smooth, rich consistency. Yukon golds are ideal here — they strike the perfect balance between waxy and starchy — but more importantly, baking instead of boiling helps lock in flavor instead of watering it down. Don’t skip the touch of nutmeg at the end — it makes everything sing. If you’ve only ever made mashed potatoes on the stovetop, give this version a try. No fancy gear needed — just a hot oven, a sieve, and some patience.  A soft, glossy scoop of pure comfort—mashed to perfection. This dish may be humble, but it’s the kind of side that quietly steals hearts at any dinner table. Try it once, and you might never go back to boiling potatoes again. Piled high and swirled smooth—your new favorite way to serve mash. Ingredients: (Serve 8) Yukon Gold Potatoes, 4 Sea Salt, For Baking Unsalted Butter Cold, For Cooking Whole Milk, For Cooking White Pepper, Pinch Nutmeg Freshly Grated, Pinch Equipment: Sauce Pot Sieve Oven Directions: Preheat oven to 200 degree celsius or 400 fahrenheit. Wash potatoes thoroughly and poke some holes with a fork. Add 4 spoonfuls of salt on a baking tray. Place the potatoes over the salt. This is to draw out moisture from the potatoes. Wack into the oven and bake for for 1 hr or until the potatoes are super soft. Set it aside to cool down. Once it is cool enuff to handle, slice the potatoes into halves. Pass the potatoes thru' a sieve over a pot. The potatoes should pass thru' easily. If not, you can use a spoon to press. Repeat the process for the remaining potatoes. *You can reserve the skins and shallow fry them until crispy brown. It is a wonderful snack.* Add some butter and milk to the pot and turn the heat up to medium. Mix until the butter has completely melted. Keep adding butter and milk until the mashed potatoes reach velvety smooth consistency. *I would add about 20g of butter and 1/4 cup of milk at a time. The milk is to loosen the mashed potatoes and the butter is to add richness. Too much milk, it will be too loose. Too much butter, it will be too rich.* Remove from heat and season with salt, pepper and nutmeg. Taste and adjust. Serve immediately. Potatoey, creamy, smooth, light and velvety... Recipe Video:

Jump To Recipe Jump To Video Featured on Twinkl! Potato skins are one of those simple things that feel a little magical. Crispy, salty, and golden—it's comfort food without even trying. I first started making these as a way to cut down on food waste after prepping mashed potatoes, but now I save the skins on purpose because they’re just that good. Don’t throw away those peels—turn them into this glorious mountain of crispy potato skin chips instead. Plus, who doesn't love a crunchy snack that comes out of what you might normally throw away? There's really not much to it. Wash your potatoes well before peeling, fry the skins in hot oil, and season them while they’re still sizzling. That’s it. You can keep it classic with salt and pepper or get fancy with your favorite spice blends. I’ve even tossed them in smoked paprika or a bit of seaweed powder before. They’re great on their own, but also amazing with a little dip—maybe some sour cream or garlic aioli if you're feeling it. Thin, golden, and perfectly crisp—each chip is packed with flavor and crunch. If you've got leftover skins from my oven-baked mashed potatoes , this is the perfect way to use them up. It's crispy, zero-waste cooking at its best. Give it a go—you’ll never look at potato peels the same way again. The ultimate zero-waste snack—crispy, spiced potato skin chips that prove leftovers can be legendary. Ingredients: (Serve 2) Potato Skins Rapeseed / Sunflower / Canola / Peanut Oil, For Deep Frying Sea Salt, Pinch Black Pepper, Pinch Equipment: Dutch Oven Directions: Before peeling any potatoes, make sure the potatoes are washed thoroughly. After peeling the potatoes, pat them dry with some kitchen paper. Or you can reserve the potato skins after making my oven baked mashed potatoes recipe. Heat up 3" of oil in a dutch oven over medium-high heat. The bubbles should be bubbling when a chopstick is inserted into the oil. Drop in the skins and shallow fry until crispy golden brown. Do this in batches. Drain excess oil on a wire cooling rack or a plate lined with kitchen paper. Season with salt and pepper immediately or whatever seasonings if desired. Serve immediately. Featured on Twinkl! Recipe Video:

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: