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:

Jump To Recipe Jump To Video Ayam Kam Heong is one of those dishes that truly represents the beautiful chaos of Malaysian cuisine — a fusion of Chinese, Indian, and Malay influences all wrapped up in one plate. "Kam Heong" literally means "Golden Fragrance" in Cantonese, and that's exactly what this dish promises — a golden, savory aroma from fried curry leaves, dried seafood, and an intensely flavorful sauce. Golden and gloriously crisp—these fried chicken wings are just the beginning of our Ayam Kam Heong journey. After shallow frying... Originally created by Chinese-Malaysians, Kam Heong is now a beloved part of hawker centers and home kitchens alike, each family adding their own little twists to it. For my version, I chose chicken flats because they’re my absolute favorite part — tender meat, just enough skin, and easy to eat. But honestly, you can use any part of the chicken you love: drumettes, thighs, or even boneless chunks if that’s your thing. Wok-fired magic. The fried chicken gets tossed in a fragrant, spicy Kam Heong sauce packed with aromatics and umami depth. I also used a marinade method inspired by Chinese velveting techniques — keeping the wings juicy inside, crispy outside, and ready to soak up every drop of that rich Kam Heong sauce. If you've never made Kam Heong at home, trust me, it’s so much easier (and more satisfying) than it sounds. Once those aromatics hit the hot oil — the curry leaves, dried seafood, the spice paste — your kitchen will smell like a hawker stall at sunset. Sticky, spicy, and calling your name. Every bite delivers boldness with a punch of heat and herbaceous zing. It’s the kind of meal that feels special without feeling fussy, and when you serve it over hot, fluffy rice, it’s just pure happiness on a plate. P.S. If you're feeling adventurous, this Kam Heong sauce isn't just amazing on chicken. It works beautifully with prawns, squid, or even crispy tofu if you want a vegetarian twist. Once you master the base, the possibilities are endless. This dish doesn’t hold back—Kam Heong hits all the right notes: savory, spicy, and irresistibly aromatic. Ingredients: (Serve 4) Marinade: Chicken Wings, 500g I'm using flats Oyster Sauce, 1 TBSP Kecap Manis Homemade , 2 TBSP Rice Vinegar, 1 TBSP Sea Salt, Pinch White Pepper, Pinch Egg White, 1 Cornstarch, 2 TBSP Sauce: Meat Masala Homemade , 1.5 TBSP Oyster Sauce, 2 TBSP Kecap Manis Homemade , 2 TBSP Light Soy Sauce, 1 TBSP Ayam Kam Heong: Dried Shrimp, 1 TBSP Dried Anchovies, 1 TBSP Dried Scallops, 1 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Curry Leaves, A Handful Red Onion Finely Minced, 1 Yellow Onion Finely Minced, 1 Garlic Finely Minced, 3 Cloves Lemongrass White Parts Only, 2 Stalks Red Chilies Deseeded Finely Sliced, 2 Coriander Coarsely Chopped, A Handful Equipment: Skillet / Pan Directions: Please visit my " Meat Masala " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe.  Marinate the Chicken In a large bowl, mix all marinade ingredients (except cornstarch) with the chicken until evenly coated. Cover and refrigerate for at least 4 hours or overnight. Just before frying, mix in the cornstarch. The coating should look streaky and dry. Prepare the Sauce In another bowl, mix all sauce ingredients until smooth. Set aside for later. Prep the Seafood Soak dried shrimp, anchovies, and scallops in water. Steam for about 6 minutes, or until the scallops are soft enough to shred. Drain and coarsely chop everything. Save the soaking liquid for later. Fry the Chicken & Curry Leaves Heat about 2" of oil in a skillet over medium heat. When the oil bubbles around a chopstick, add the curry leaves and fry until crisp. Set aside on paper towels. Fry the chicken wings in batches until crispy and golden brown, flipping for even color. Optional: drizzle a little leftover marinade on the wings in the oil for extra texture. Scoop out any floating batter bits and drain wings on paper towels. Make the Sauce Base In the same skillet, keep about 2 tablespoons of oil. Add chopped red and yellow onions, season with salt and pepper, and sauté until soft. Stir in the chopped shrimp, anchovies, and scallops. Cook until aromatic. Add garlic, fresh curry leaves, lemongrass, and chilies. Stir briefly. Pour in the reserved soaking liquid and prepared sauce. (Tip: rinse the sauce bowl with hot water and add that too — no flavor left behind!) Finish the Dish Add the fried chicken and crisp curry leaves. Toss everything to coat the wings evenly in the sauce. Remove from heat. Garnish with coriander. Serve hot over rice. Finger lickin' good... Recipe Video:

Jump To Recipe Jump To Video I first had a strawberry matcha latte at a café and was instantly hooked by how beautiful and refreshing it looked. But when I tried to recreate it at home by blending strawberries with milk, the berry flavor completely took over and drowned out the matcha. A refreshing iced strawberry matcha latte topped with creamy foam and a whole strawberry. That’s when I remembered the Korean method of making fruit cheong—fermenting fruits in sugar. It’s a slow, quiet process, but the result is a perfectly balanced syrup that keeps the brightness of the fruit without overwhelming everything else. And that’s when this version finally clicked. Cheong has long been part of Korean home kitchens, often made with fruits like yuzu, green plums, and strawberries. It’s usually stirred into warm teas, but honestly, it shines just as well in cold drinks. :  Sip slow. Let the matcha calm and the strawberry charm. Here, the strawberry cheong gives a subtle, almost floral sweetness to the milk, which pairs beautifully with earthy matcha. The result is a layered drink that’s not only photogenic, but actually thoughtfully balanced. If you’re someone who likes making things from scratch, this recipe is such a satisfying one to try. There’s something almost meditative about watching the strawberries slowly turn into syrup over the week. And when you finally pour that matcha over the pink milk and take the first sip—you’ll know it was worth the wait. Give it a try, and make it your own. A strawberry on the rim. A flavor trip within. Ingredients: (Serve 1) Cheong: Strawberries, About 200g Granulated Sugar Iced Matcha Latte: Matcha Freshly Brewed, 1 Serving Whole Milk, 160g Equipment: C hawan Frother Directions: Please visit my " Matcha & Matcha Latte " page for more information about matcha. Make the Strawberry Cheong (Fermented Syrup). Wash and dry strawberries. Remove green tops and cut into halves or quarters. Weigh the strawberries, then measure an equal amount of sugar (1:1 ratio). In a clean, sterilized jar, layer half the strawberries, then half the sugar. Repeat with the rest. Seal the jar and store it in a cool, dark place (not in direct sunlight). Gently shake the jar once a day. After 3 days, bubbles may appear — that’s a good sign. After about a week, once all the sugar has dissolved, strain out the strawberries. Transfer the syrup to a clean jar and store in the fridge. Make the Iced Matcha Latte. Brew matcha using a chawan until smooth and frothy. In a separate glass, combine whole milk with 2–3 tablespoons of strawberry syrup. Froth until creamy. Add ice to a serving glass. Pour in the frothed strawberry milk. Slowly pour the brewed matcha over the milk. Optional: Top with extra foam and a drizzle of strawberry syrup. Garnish with a fresh strawberry. Serve immediately. The beginning of Cheong... After 1 week, look at the fermentation... Cheers! Recipe Video:

Jump To Recipe Jump To Video Haleem is a centuries-old dish with deep roots in the Middle East and South Asia. Believed to have originated from an ancient Arabic dish called harisah, it traveled across Persia before reaching the Indian subcontinent during the Mughal era. Slow-cooked to perfection — a soulful bowl of haleem rich with tradition. Over time, regional adaptations flourished, especially in Hyderabad, Lucknow, and parts of Bangladesh and Pakistan. Each version comes with its own unique blend of spices, grains, and techniques—but the heart of haleem remains the same: a slow-cooked, porridge-like stew that brings together meat, lentils, and grains into one nourishing bowl. A classic, plated and ready — the ultimate one-pot meal. In Bangladesh and parts of East India, haleem has become especially popular during Ramadan. It’s rich, filling, and perfect for iftar after a day of fasting. The dish is known for its comforting texture—thick, smooth, and almost creamy—balanced with aromatic spices and the deep flavor of slow-cooked meat. While traditional recipes call for long hours of stirring over the stove, modern kitchens often turn to slow cookers or pressure cookers for convenience without losing depth. a comforting plate of Haleem paired with paratha, vibrant with textures and garnishes. Whether you enjoy it as a celebratory meal or simply crave something warm and hearty, haleem is a dish that carries history in every bite. It’s not flashy, but it’s deeply satisfying. Served with fried onions, fresh coriander, ginger, and a drizzle of ghee—it’s the kind of food that connects people, cultures, and generations. For the lovers of depth, texture, and timeless flavor. Ingredients: (Serve 4) Grains: Wheat, 75g Barley, 25 Lentils, 25g Rice, 5g Stock Base: Lamb Bones, 250g Sea Salt, Pinch Black Pepper, Pinch Milk Powder, 1/2 TBSP Spice Blend: Cubeb, 1 TBSP Or 1/2 TBSP All Spice and 1/2 TBSP Black Pepper Cumin Seeds, 1 TBSP Coriander Seeds, 1 TBSP Chili Powder, 1 TBSP Adjust To Preference Turmeric, 1 TBSP Spice Paste: Red Onion Wedged, 1 Garlic Crushed, 3 Cloves Ginger, 2" Haleem: Lamb Shoulder, 500g Sea Salt, Pinch Black Pepper, Pinch Mustard Oil, 2 TBSP + 2 TBSP Garam Masala Homemade , 1 TBSP Bay Leaves, 2 Garnishes: Red Onion Finely Sliced, 2 Cornstarch, 2 TBSP Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Green Chilies Deseeded, 2 Adjust To Preference Jaggery, Pinch Ginger Julienned, For Garnishing Coriander Coarsely Chopped, A Handful Paratha Homemade  / Naan Homemade  / Chapati Homemade , For Serving Equipment: Cast Iron Skillet / Pan Slow Cooker / Pressure Cooker Heavy Pot Spice Grinder Blender / Hand Blender Directions: Please visit my " How To Make Shahi Garam Masala " page for the recipe. Please visit my " Paratha ", " Naan ", or " Chapati " page for the recipe. Soak the Grains Soak wheat and barley  in water for 24 hours (just enough to cover). Soak dal and rice  overnight in water the same way. 2. Make the Stock Base Preheat oven to 200°C (400°F). Place lamb bones in a baking dish, season with salt and pepper, and toss to coat. Roast for 40 minutes, flipping halfway until browned. Transfer bones to a slow cooker. Deglaze the baking dish with hot water and add that liquid to the cooker. Make the Spice Blend Toast whole spices in a dry pan until fragrant. Grind into powder, then mix with chili powder and turmeric. Set aside. Make the Spice Paste Blend all paste ingredients until smooth (add a splash of water if needed). Cook the Lamb Rub lamb with mustard oil, season with salt and pepper. Sear both sides in a skillet with 2 tbsp mustard oil until browned. Transfer to slow cooker. Build the Base In the same skillet, heat 2 tbsp mustard oil. Sauté the spice paste, spice blend, and garam masala until it thickens. Deglaze with water and add to the slow cooker. Combine Everything Add soaked grains and their soaking water to the slow cooker. Pour in 1L water and add bay leaves. Cook on high for 8 hours (slow cooker)  or 1.5 hours (pressure cooker)  until lamb is tender and grains are soft. Thicken the Haleem Transfer everything to a heavy pot. Simmer uncovered over low heat, stirring occasionally, until thickened to your liking. Let cool slightly. Prepare Garnishes Toss red onion with cornstarch. Heat 2" oil in a pan. When hot (bubbles form around a chopstick), fry onions until golden. Drain on kitchen paper. Final Steps Shred the lamb and discard bones and bay leaves. Return the stew to a gentle simmer. Stir in green chilies and some fried onions. Season with salt, jaggery (or sugar), and more garam masala if needed. Serve Ladle into bowls. Garnish with fried onions, ginger, and coriander. Enjoy with paratha, naan, or chapati. Nourishing... 1 serving is not enuff... Recipe Video: