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Jump To Recipe Jump To Video You know, Kek Batik isn't just any dessert; it's got a bit of history to it. Originating from Malaysia, this dish is a nod to the country's vibrant batik fabric, mimicking those intricate patterns. But there's no fancy baking involved here. It's all about chilling, which makes it kind of unique. Chilling overnight... My grandma used to make it a lot during Hari Raya, and it was like her secret weapon: simple ingredients, no oven needed, and boom – you've got a dessert that everyone's waiting to dig into. Due to Singapore insane hot and humid climate, the chocolate ganache started to melt... When I decided to throw in a chocolate ganache layer on top, I was just playing around, trying to add a bit of my own spin to grandma's classic. It's kind of fun to take something traditional and put your own stamp on it, you know? And the ganache just makes it feel a bit more special, like it's dressed up for an occasion. So, if you're in the mood to whip up something that's easy but looks like you've put in a ton of effort, this Kek Batik recipe could be your new favorite. It's a little slice of Malaysia, a dash of nostalgia, and a whole lot of chocolatey goodness, all rolled into one. Whether you're reminiscing about old times or making new memories, it's all about sharing good food and good vibes. I decided to chill in the fridge for another 4 hours... Looks so much better, right? Ingredients: (Make one 8 inch square cake) Marie Biscuits / Graham Crackers, 400g More or Less Unsalted Butter, 150g Condensed Milk, 114g High Quality Cocoa Powder Preferably Valrhona or Callebaut, 38g Australian Milo, 90g Hot Water, 89g Egg, 1 Sea Salt, 1/2 TSP Pure Vanilla Paste, 1/2 TSP Ganache: Heavy Whipping Cream, 200g Unsalted Butter, 10g High Quality Chocolate Preferably Valrhona or Callebaut 70%, 200g Pure Vanilla Paste, 1/2 TSP Sea Salt, Pinch Equipment: 8" Square Cake Pan Large Non-Stick Skillet / Pan Directions: Make the Base Line a cake pan with parchment paper, leaving some overhang for easy lifting. Break biscuits into bite-sized pieces (not too big or too fine). Set aside. Tip: Marie biscuits, Graham crackers, or any plain, snappy biscuit works great. In a large non-stick skillet over low heat, melt butter. Add condensed milk and stir to combine. Stir in cocoa powder, Milo, and hot water. Mix well. Remove from heat and stir in the egg quickly to avoid scrambling. Return to low heat and stir in salt and vanilla. Gradually fold in biscuit pieces by the handful, mixing to coat well. Stop when there’s just enough sauce to hold the biscuits together—don’t oversaturate or overload with biscuits. Transfer mixture to the cake pan and press down firmly with a spatula to compact. Chill in the fridge while making the ganache. Make the Ganache In a saucepan, heat cream until small bubbles form—don’t boil. Pour over chocolate and butter in a bowl. Let sit for a few minutes. Stir until smooth and glossy. Add remaining ganache ingredients and mix well. Pour ganache over the biscuit base and swirl the pan to spread evenly. Chill overnight in the fridge until fully set. To Serve Lift the cake from the pan using the parchment overhang. Dust with cocoa powder and Milo. Slice and serve cold. Intricately beautiful... Mama Mia... Sometimes you just gotta use your hands... Recipe Video:

Jump To Recipe Jump To Video The patty melt, a beloved classic in American diners, is a mouthwatering hybrid between a grilled cheese sandwich and a hamburger. Traditionally, it features a ground beef patty, loads of melted cheese, and caramelized onions sandwiched between slices of buttery, toasted bread, often rye. It's a dish with roots in the mid-20th century American culinary scene, a testament to the country's love for comfort food that's both satisfying and unpretentious. In this unique take on the patty melt, I decided to throw in a couple of unconventional twists – grape jelly and peanut butter. Yes, you heard that right! It might sound a bit out there, but the sweet and savory combo brings a whole new dimension to the sandwich. It's like a little nod to those peanut butter and jelly sandwiches we all loved as kids, but all grown up and paired with the savory richness of the beef and cheese. The process of making this patty melt starts with the bread, shokupan in this case, which gets a crispy, cheesy crust thanks to a sprinkle of Parmigiano Reggiano before hitting the broiler. Then, there's the beef, seasoned and cooked to perfection while melded with melting Emmental cheese. Sandwich it all together, and you've got a meal that's far from your average diner fare. So, if you're up for a culinary adventure and a taste of nostalgia with a twist, give this patty melt a go. It's a hearty, flavor-packed sandwich that promises to surprise and satisfy. Ingredients: (Serve 1) Rapeseed / Sunflower / Canola / Peanut Oil, For Greasing + 2 TBSP Parmigiano Reggiano, For Grating Unsalted Butter, For Spreading + 1 TBSP Shokupan  Homemade, 2 Slices Or Any Sandwich Bread Grape Jelly, For Spreading Peanut Butter, For Spreading Cheddar, For Grating Chili Flakes, Pinch Black Pepper, Pinch Dried Oregano, Pinch Yellow Onion Finely Minced, 1 Sea Salt, Pinch Ground Beef, 100g Chicken Stock Homemade , For Deglazing Emmental, A Few Slices Equipment: Cast Iron Skillet / Pan Oven Directions: Please visit my " How To Make Chicken Stock " page for the recipe. Please visit my " How To Make Shokupan " page for the recipe. Grease a baking tray with some oil. Grate some parmigiano to the size of 2 sandwich bread onto the tray. Spread some butter onto the sandwich bread. Place the bread, buttered side down onto the parmigiano. Spread jelly and peanut butter onto the bread, 1 on each bread. Grate some cheddar into a bowl. Season with chili flakes, black pepper and oregano. Mix until well combined. Transfer the cheddar mixture onto the 2 slices of bread. Broil in the oven until the cheese has melted and the bottom is crispy browned. Meanwhile, in a skillet over medium heat, add 2 TBSP of oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in the beef, season with salt and pepper. Saute until well combined. Next, add in 1 TBSP of butter and saute until the butter has melted. Deglaze with a splash of chicken stock. Lastly, add in the emmental and continue sauteing until the cheese has melted. Slap the cheesy beef mixture in between of that 2 slices of bread. Serve immediately. Mama Mia... Recipe Video:

Jump To Recipe Jump To Video So, I was tinkering in the kitchen the other day, thinking about those hamburger helper meals from back in the day. You know, the ones that were a staple during those hectic weeknights? I got nostalgic and decided to whip up my own version, ditching the box but keeping all that comforting, hearty goodness. I threw in some real spices, fresh beef, and good old macaroni, then simmered it all in a mix of tomato puree and beef broth. To finish, a generous sprinkle of cheese melted into the sauce, because, let's face it, cheese makes everything better. I gotta say, making it from scratch is a game-changer. It's not just about avoiding the processed stuff; it's about getting that deep, homemade flavor that you just can't replicate with a powder. And the best part? It's still as easy and straightforward as the boxed stuff. Just a bit of chopping, sautéing, and simmering, and you've got a pot of something really special. It's like the grown-up version of the childhood classic, perfect for when you're craving something hearty but don't want to spend hours in the kitchen. Why not give it a whirl next time you're in the mood for a throwback with a twist? It's a cozy, satisfying dish that doesn't need to be fancy to be good. Plus, it's a great way to show that with a few fresh ingredients and a little love, you can turn even the simplest meals into something to get excited about. Trust me, your taste buds (and your nostalgia) will thank you. Ingredients: (Serve 4) Ground Beef, 250g Cornstarch, 1/2 TBSP Chili Powder, 1/2 TBSP Onion Powder, 1 TSP Garlic Powder, 1 TSP Smoked Paprika, 1/2 TBSP Cayenne, Pinch Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Red Onion Finely Minced, 1 Garlic Finely Minced, 3 Cloves Red Wine, To Deglaze Tomato Puree, 2 TBSP Beef Broth, 1/2 Cup + More Whole Milk, 1 Cup Macaroni, 200g Red Cheddar Cheese Chopped or Grated, 1/4 Cup Cheddar Cheese Chopped or Grated, 1/4 Cup Worcestershire Sauce, 1 TBSP Parsley Finely Chopped, A Handful Scallions Coarsely Sliced, A Handful Equipment: Cast Iron Skillet / Pan Directions: In a large bowl, combine beef, cornstarch, chili, onion, garlic, paprika, cayenne, salt, pepper and mushroom powder. Set it aside until ready to use. In a skillet over medium heat, add oil. Once the oil is heated up, add onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Followed by the ground beef mixture. Break the ground beef into smaller pieces with a spatula and saute until browned. Deglaze with a splash of red wine. Add in tomato paste and saute until lightly caramelized. Next, add beef broth, milk and macaroni. Stir to combine well. Turn the heat down to low and simmer for about 12 to 15 mins or until the macaroni is al dente. Stir occasionally to prevent burning. Add in more beef broth if necessary, 1/2 cup at a time. Add in the cheese and mix until the cheese has melted. Lastly, add in Worcestershire sauce and parsley. Stir to combine well. Taste and adjust for seasonings with salt and pepper. Remove from heat and garnish with some scallions. Serve immediately. All that ooey gooey goodness... Nourishing... Recipe Video:

Jump To Recipe Jump To Video You know, one thing that's been bugging me lately is how a lot of eateries are churning out Mee Goreng that just doesn't taste like it used to. It seems like they're all about that bright red color, probably thanks to a generous dose of food coloring, but where's the depth of flavor? That got me thinking—why not try to capture the essence of the dish but ditch the artificial stuff and those yellow noodles that I'm not too fond of? That's where macaroni came into play. It might sound a bit out there, substituting macaroni in a classic Southeast Asian dish, but trust me, it works. I focused on building those rich, authentic flavors from scratch—no shortcuts or food coloring here. Just real ingredients like dried chilies, tamarind, and a homemade spice paste to get that robust, can't-get-enough-of-it taste. And cooking the macaroni just right so it soaks up all that saucy goodness? Game-changer. No fake red food coloring or ketchup... So if you're anything like me, craving that authentic Mee Goreng taste without the stuff you don't want, give this macaroni goreng a whirl. It's a little nod to tradition, a bit of personal preference, and a whole lot of flavor. Perfect for shaking up your dinner routine without losing touch with the dish's vibrant roots. Plus, it's a great conversation starter about keeping food real and flavorful. Ingredients: (Serve 2) Dried Chilies, 5g Adjust To Preference Dried Shrimps. 5g Coconut Oil, 3 TBSP Yellow Split Peas, 5g Red Onion Coarsely Sliced, 1 Garlic Crushed, 3 Cloves Salted Soy Beans / Miso, 1/2 TBSP Tamarind Paste, 1/2 TBSP Peanut Butter, 2 TBSP Sriracha, 3 TBSP Kecap Manis Homemade , 3 TBSP Light Soy Sauce, 2 TBSP Oyster Sauce, 1 TBSP Black Bean Soy Sauce Paste, 1 TBSP Or Light Soy Sauce Sea Salt, Pinch White Pepper, Pinch Madras Masala Homemade , 1 TBSP Cabbage Finely Sliced, 1/4 Macaroni, 200g Tomatoes Seeds Removed Finely Diced, 2 Bean Sprouts, A Handful Fresh Lime Zest, 1 Lime Fresh Lime Juice, 1 Lime Scallions Thinly Sliced, For Garnishing Sunny Side Up, 2 Equipment: Cast Iron Skillet / Pan Blender Directions: Please visit my “ How To Make Madras Masala " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Make the Spice Paste Soak dried chilies and dried shrimp in hot water until soft. Deseed the chilies if you want less heat. Reserve the soaking liquid. In a skillet with some oil, sauté peas until fragrant. Transfer peas (and the oil) to a blender. Add the soaked chilies, shrimp, soaking liquid, onion, and garlic. Blend until smooth. Tip: A stick blender works great too. Prepare the Sauce Base In a bowl, mix salted soy beans, tamarind, peanut butter, sriracha, kecap manis, light soy, oyster sauce, and black bean soy sauce paste. Set aside. Cook the Spice Paste Return the spice paste to the same skillet over medium heat. Stir and cook until most of the moisture evaporates and the paste thickens and darkens. Season with salt and pepper. Add masala powder and stir to combine. Pour in the prepared sauce and add chopped cabbage. Continue stirring occasionally. Cook the Macaroni In another skillet, add 800g of hot water and macaroni. Lightly salt and stir. Cook until the pasta is just under al dente and most of the water has evaporated. Combine Everything Add the spice and sauce mixture to the macaroni. Toss to coat everything evenly. Stir in tomatoes and bean sprouts. Cook until everything is well combined and heated through. Finish with lime zest and a squeeze of lime juice. Garnish with scallions and top each serving with a sunny-side-up egg. Serve Immediately . Yummilicious... Recipe Video:

Jump To Recipe Jump To Video Ayam masak merah might just be one of Malaysia's tastiest exports. The name literally means "red-cooked chicken," which pretty much sums up its appearance. It is like a culinary postcard from Malaysia, a dish that's as rich in history as it is in flavor. It's said to have roots in the Malay community but you can see a blend of influences in there—some say there's a touch of Indian cuisine, thanks to the use of spices, and others see a hint of Chinese cooking in the method. It's a perfect example of how Malaysia's diverse culture is reflected in its food. Traditionally served during Hari Raya and at weddings, this dish is all about celebration and bringing people together. When I decided to tackle ayam masak merah, I skipped the usual tomato puree and tamarind, focusing instead on a blend of chilies, onions, and a kick of Sriracha to get that rich, red color and depth of flavor. The result? A dish that's got all the spicy, savory goodness you'd expect but with a unique twist that makes it my own. Pair it with some turmeric rice, and you've got a meal that's as vibrant on the plate as it is delicious. Giving this recipe a go is a great way to dive into Malaysian cooking and shake up your usual dinner routine. It's about bringing a piece of Malaysian celebration right to your table, with flavors that are bold, aromatic, and sure to get your taste buds dancing. So why not bring a bit of festive spirit into your kitchen with this dish? It's a tasty way to travel with your palate and experience the richness of Malaysian cuisine, no passport required. Ingredients: (Serve 4) Marinade: Chicken Legs, 4 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Turmeric Powder, 1 TSP Spice Blend: Star Anise, 2 Cinnamon Stick, 1 Cloves, 3 Green Cardamom, 4 Rempah: Dried Chilies, 20g Red Onion Coarsely Sliced, 1 Shallots Halved, 6 Garlic Crushed, 6 Cloves Ginger, 2" Braising: Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Lemongrass White Parts Only Smashed, 1 Stalk Pandan Leaves Coarsely Cut, 2 Red Onion Thinly Sliced, 1 Sea Salt, Pinch White Pepper, Pinch Gula Melaka / Coconut Sugar, 1 TBSP Tomatoes Wedged, 2 Tomato Ketchup, 2 TBSP Sriracha, 2 TBSP Oyster Sauce, 2 TBSP Scallions / Coriander Coarsely Sliced, For Garnishing Turmeric Rice Homemade , For Serving Equipment: Blender Skillet Spice Grinder Directions: Please visit my " Turmeric Rice " page for the recipe. Marinate the Chicken Score the chicken legs with shallow cuts. In a large bowl, mix all marinade ingredients (except chicken). Add chicken and coat evenly. Cover and marinate in the fridge until ready to cook. Make the Spice Blend Toast whole spices in a skillet over medium heat until fragrant. Grind into a fine powder using a spice grinder. Set aside. Make the Rempah Soak dried chilies in hot water until soft. Deseed if preferred and reserve the soaking liquid. Blend chilies, soaking liquid, and the rest of the rempah ingredients into a smooth paste. Fry the Chicken Heat 2 inches of oil in a skillet over medium-high heat. Tip: Insert a wooden chopstick—if bubbles form, the oil is ready. Fry chicken legs until golden brown on both sides (in batches if needed). Drain on paper towels. Braise the Chicken In a clean skillet (or the same one with ¼ cup oil), sauté lemongrass, pandan leaves, and onion. Season with salt, white pepper, and add the ground spice blend. Cook until fragrant and the onion is translucent. Add the rempah and stir until well combined. Stir in gula melaka and cook until dissolved. Add ketchup, sriracha, and oyster sauce. Mix in tomatoes and cook until combined. Add the fried chicken and toss to coat. Turn heat to low, cover, and simmer for 15–20 minutes. Stir occasionally and flip the chicken to avoid burning. If you prefer it soupier, add some chicken stock. Adjust seasoning with salt, pepper, mushroom powder, or more gula melaka. Serve Serve hot with turmeric rice. Garnish with scallions or coriander. Succulent... A flavor-bomb... Recipe Video:

Jump To Recipe Jump To Video Chocolate truffles have a bit of a luxurious reputation, but here's the thing: they're surprisingly simple to make at home, and you don't need to splurge at a fancy store to enjoy their rich decadence. The origin of chocolate truffles goes back to France in the 1920s. They were named for their resemblance to truffle mushrooms, and like their namesake, these chocolates are a treasure to be discovered. With this recipe, you're taking a classic and giving it a personal touch with flavors like orange zest, coffee, and a hint of cayenne – it's like crafting your own little gourmet gems. Using high-quality dark chocolate, like Valrhona or Callebaut, really makes a difference, elevating the truffles from just sweet treats to an indulgent experience. The process is pretty straightforward: melt chocolate, mix in your flavors, add cream, and chill. Then, the fun part – shaping and rolling them into little balls of joy. It's almost therapeutic, and the end result is so worth it. Plus, you get to customize them with your favorite coatings. So, if you've ever wanted to try your hand at making something a little fancy, without the fuss or the hefty price tag, these chocolate truffles are a great place to start. They're perfect for sharing with friends, gifting someone special, or just treating yourself to a little bite of luxury. And who knows? Once you've tried homemade, you might never want to go back to store-bought again. Give it a whirl and discover just how easy (and satisfying) gourmet chocolate-making can be! Ingredients: (Make 24 chocolate truffles) High Quality 70% Dark Chocolate Preferably Valrhona or Callebaut, 300g Pink Himalayan Sea Salt, 1 TSP Ground Coffee, 1 TSP Fresh Orange Zest, 1 Orange Cayenne, Pinch Cointreau, 3 TBSP Heavy Whipping Cream, 300g High Quality Cocoa Powder Preferably Valrhona or Callebaut, For Rolling Raw Cacao Nibs, For Rolling Equipment: Sauce Pot Melon Baller Double Boiler Directions: Melt chocolate in a double boiler. Remove from heat once the chocolate has completely melted. Add in salt, coffee, orange zest, cayenne and Cointreau. Mix to combine well and set it aside to infuse. In a sauce pot over medium heat, add cream. Bring it up to a boil. Once the cream starts to boil, remove from heat. Add and mix the cream to the chocolate mixture, 1/3 portion at a time, until everything is fully incorporated. Lightly whisk to combine well. *By adding the cream slowly, it will prevent the chocolate from splitting and seizing.* Set in the fridge chilled, for at least 6 hrs or preferably overnight. Transfer the cocoa powder to a shallow bowl. Using a melon baller, scoop out the chocolate. Roll to a ball and stuff in some cacao nibs. Drop onto the cacao powder. Roll to coat the chocolate fully. Repeat the process for the remaining chocolate. Serve immediately. In this insane heat and humidity, it almost melts in my hand... Chocolatelicious... Recipe Video:

Jump To Recipe Jump To Video Inspired by a TikTok request for a Milo Mochi, these Milo Mischief Balls came to life as a delightful alternative for those of us who prefer a different texture. As someone who isn't a big fan of mochi's chewiness, I wanted to create something uniquely satisfying, using familiar ingredients in an unexpectedly delightful way. The recipe combines crushed Marie Biscuits with the iconic malt flavor of Australian Milo and sweet condensed milk, all rolled into balls and coated with toasted, lightly salted coconut. It's an easy-to-make snack that promises a comforting, melt-in-your-mouth experience, with just the right touch of crunch from the coconut. It kind of reminds me of the Swedish snack: Chokladbollar. So why not give these Milo Mischief Balls a try? They’re a perfect project for an afternoon in the kitchen and even better for sharing with friends or enjoying with a cup of coffee. The process is straightforward—mix, roll, chill—and the result is absolutely delicious. These balls are a testament to the magic that happens when you play around with simple ingredients. Whether you're looking for a sweet treat to end your day or a fun edible gift, these little wonders are sure to bring some mischief and joy to your table. Dive in, and let's make snacking exciting again! Ingredients: (Make 20 balls) Marie Biscuits, 200g Milo Preferably Australian Made, 60g Condensed Milk, 300g Desiccated Coconut, For Rolling Sea Salt, Pinch Equipment: Food Processor Cast Iron Skillet / Pan Directions: Blitz the biscuits in a food processor until powder forms. Transfer to a large mixing bowl. Add in milo and condensed milk. Mix until well combined. In a skillet over medium heat, toast desiccated coconut until aromatic and lightly browned. Season with salt. Roll 1 TBSP of the mixture into a ball and dredge into the toasted coconut until well coated. Repeat the process for the remaining biscuit mixture. You should have about 20 balls. Transfer to chill in the fridge overnight. Enjoy the next day. I like to pour coffee over these balls. Happiness in a bite... Recipe Video:

Jump To Recipe Jump To Video Ever tried cooking rice in banana leaves? It's a game changer. Those leaves add a subtle, herby flavor that's hard to beat. It’s a simple touch that brings a little bit of tropical flair right to your dinner table. I picked up this trick while exploring traditional cooking methods used in various Asian cuisines, and it's incredibly easy to do at home. Give this recipe a shot the next time you want to spice up your rice game. You just sauté some shallots, garlic, and ginger, mix in your rice and some homemade Garam Masala for a kick, then wrap it all up in a banana leaf and let your rice cooker do its thing. It’s a perfect side dish for just about anything spicy or rich—like a good Ayam Lemak or some hearty Daging Black Pepper. Honestly, it’s such a simple way to add a bit of excitement to Ingredients: (Serve 4) Basmati Rice, 180g Coconut Oil, 1 TBSP Ghee, 1 TBSP Shallots Finely Minced, 2 Garlic Finely Minced, 3 Cloves Ginger Finely Minced, 2" Sea Salt, Pinch Black Pepper, Pinch Shahi Garam Masala Homemade , Pinch Banana Leaves, 1 or More Chicken Stock Homemade , 2 Cups Equipment: Rice Cooker Cast Iron Skillet / Pan 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. Wash and drain the rice with some water until the water runs clear, about 5 times. Set it aside until ready to use. In a skillet over medium heat, add oil and ghee. Once the oil is heated up, add in shallots, garlic and ginger. Season with salt and pepper. Saute until aromatic. Add in garam masala. Saute until well combined and aromatic. Add in the washed rice and saute until well coated. Lightly toast the banana leaves over open fire to soften. Lined the rice cooker with the banana leaves. Transfer the rice mixture onto the banana leaves. Add in the chicken stock. Cook rice as per the rice cooker manufacturer's instructions. When the rice is cooked, fluff the rice with a fork. Keep warm until ready to serve. I served my banana leaf rice with my Ayam Lemak Chili Padi and Daging Black Pepper. Stay tuned for my recipes... Recipe Video:

Jump To Recipe Jump To Video Ayam lemak chili padi is a classic dish that sings with the vibrant flavors of Malay cuisine. It’s rooted in the culinary traditions of Malaysia and Singapore, where it’s cherished for its rich, creamy sauce and thrilling heat . The name itself, "lemak," refers to the richness of the coconut milk, a staple ingredient that gives the dish its luxurious texture and subtle sweetness. Chili padi, or bird’s eye chilies, add a fiery kick that’s not for the faint-hearted but is integral to the dish’s bold character. This dish is a beautiful example of how Malay cuisine often balances robust flavors with aromatic herbs and spices. Making ayam lemak chili padi at home is a wonderful way to dive deeper into Malay cooking, especially if you're still riding the high from recent Hari Raya celebrations or just in the mood to explore more of this rich culinary heritage. The process involves simmering chicken with a medley of chilies and aromatic turmeric, then enriching the sauce with coconut milk to create a gravy that’s both comforting and exhilarating. It’s a dish that invites you to experience the warmth of Malay hospitality right from your own kitchen, with each spoonful transporting you to a world of spicy, creamy delights. So, why not keep the festive spirit alive and try whipping up some ayam lemak chili padi? It’s more than just cooking; it’s about celebrating the vibrant, heartwarming flavors that make Malay cuisine so beloved. Whether you’re gathering with family or cooking for yourself, this dish is sure to add a bit of spice and joy to your meal. And remember, the beauty of home cooking is that you can adjust the heat to suit your taste, making every dish uniquely yours. Ingredients: (Serve 4) Bird's Eye Chilies / Chili Padi, 10 Adjust To Preference Red Chilies Deseeded, 5 Green Chilies Deseeded, 5 Turmeric, 3" Chicken Legs, 4 Sea Salt, Pinch White Pepper, Pinch Mushroom Powder, Pinch Coconut Oil, 2 TBSP Saffron, A Fat Pinch Granulated Sugar, Pinch Yukon Gold Potatoes Wedged, 3 Coconut Milk, 400g Turmeric Leaves / Daun Kunyit Finely Chopped, A Handful Tamarind Juice, 1 TBSP Banana Leaf Rice Homemade , For Serving Equipment: Blender Skillet Mortar and Pestle Directions: Please visit my " Banana Leaf Rice " page for the recipe. Blend the Chili Mixture In a blender, add the chilies, turmeric, and 1 cup of water. Blend until smooth and set aside. Tip: For extra heat, use up to 20 bird’s eye chilies or more. Prepare the Chicken Season chicken legs with salt, pepper, and mushroom powder. Mix to coat well. In a large skillet over medium heat, heat some oil. Sear the chicken legs until browned and crispy on all sides. Remove and set aside on a plate. Start the Stew In the same skillet, pour in the blended chili mixture. Scrape up any browned bits and bring to a simmer. Return the seared chicken and all its juices to the pan. Add Flavor In a mortar, grind saffron and sugar until powdery. Add a spoonful of the chili sauce to the mortar, swirl to “rinse” it, and pour back into the skillet. Add in potatoes, coconut milk, and torn turmeric leaves. Simmer and Finish Reduce heat to low and simmer for 10–15 minutes. Stir occasionally and flip the chicken once or twice. The sauce should thicken, potatoes should be fork-tender, and the chicken cooked through. Stir in tamarind juice and adjust seasoning with more salt, sugar, or mushroom powder. Serve Garnish with extra turmeric leaves. Serve hot with banana leaf rice. The potatoes are succulent... Chickenlicious... Mama Mia... Recipe Video:

Jump To Recipe Jump To Video Daging Black Pepper is a classic Malay dish that celebrates the bold flavors and simplicity of traditional Southeast Asian cooking. Originating from the rich culinary traditions of Malaysia and Indonesia, this dish is known for its robust use of spices and tender beef, cooked to perfection. The blend of black pepper, garlic, and ginger gives this dish a distinctively sharp and fragrant aroma, while ingredients like kecap manis and oyster sauce add a deep, savory sweetness that perfectly balances the spice. Traditionally served during festive occasions such as Hari Raya, Daging Black Pepper remains a beloved comfort food, enjoyed year-round by families seeking a taste of home. Cooking Daging Black Pepper at home is an adventure in exploring the depths of Malay cuisine. The process is straightforward but requires a bit of patience and attention to detail to get the beef just right—tender but with a bite, infused with the flavors of the marinade. The addition of wedged potatoes fried to golden perfection adds a delightful crunch that contrasts the succulence of the beef. Serving this dish on a bed of aromatic banana leaf rice not only enhances its flavors but also pays homage to the traditional way of enjoying Malay meals, where the fragrance of the banana leaf subtly infuses the rice, elevating the overall dining experience. I encourage you to try making Daging Black Pepper in your own kitchen. Whether or not you've just celebrated a festival, this dish brings a piece of Malay heritage to your table, offering warmth and hearty satisfaction with every bite. It's a testament to the enduring appeal of Malay culinary traditions, where every meal is an opportunity to gather and share not just food, but also stories and laughter. As you cook, let the rich scents fill your home, drawing in family or friends to enjoy this simple yet deeply flavorful meal together. This isn't just food; it's a celebration of culture, history, and the everyday joys of eating well. Ingredients: (Serve 4) Beef: Beef Chuck / Flank, 500g Sea Salt, Pinch Black Pepper, Pinch Mushroom Powder, Pinch Onion Powder, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Baking Soda, 1/2 TSP Cornstarch, 50g Sesame Oil, 2 TBSP Stir Fry: Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Potatoes Wedged, 2 Shallots Finely Minced, 4 Ginger Finely Minced, 2" Garlic Finely Minced, 5 Cloves Sea Salt, Pinch Black Pepper, Pinch + 1 TBSP Beef Stock, 1 Cup Oyster Sauce, 3 TBSP Kecap Manis Homemade , 3 TBSP Red Chilies Finely Sliced Deseeded, 2 Green Chilies Finely Sliced Deseeded, 2 Yellow Onion Finely Sliced, 1 Slurry, 1 TBSP Potato Starch + 2 TBSP Water Coriander Coarsely Sliced, For Garnishing Banana Leaf Rice Homemade , For Serving Equipment: Cast Iron Skillet / Pan Dutch Oven Directions: Please visit my " Banana Leaf Rice " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Marinate the Beef Slice beef thinly across the grain (about 1/8"). Tip: Freeze the beef for 30 minutes to make slicing easier. In a bowl, add sliced beef, salt, pepper, mushroom powder, onion, garlic, ginger, and baking soda. Mix well and let it sit for at least 1 hour. After 1 hour, add cornstarch and a bit of oil. Toss to coat. Fry the Potatoes & Beef Heat 3 inches of oil in a Dutch oven or deep pot over medium heat. Check if the oil is ready: dip in a wooden chopstick—if bubbles form, it’s ready. Fry the potato cubes until golden brown and cooked through. Remove and drain on paper towels. Fry the beef in batches for just 30 seconds (only about 30% cooked). Do not overcrowd. Remove and drain on paper towels. Make the Stir Fry Sauce In a skillet, add 2 tablespoons of the used frying oil. Add shallots, garlic, and ginger. Season with salt and pepper. Sauté until fragrant. Pour in the beef stock to deglaze the skillet. Stir in black pepper, oyster sauce, and kecap manis. Let it come to a gentle simmer. Finish the Dish Add the fried potatoes and beef into the skillet. Stir well to coat everything in the sauce. Add chilies and onions. Pour in the cornstarch slurry and cook until the sauce thickens (about 3 minutes). Taste and adjust seasoning. Remove from heat, garnish with coriander, and serve hot with banana leaf rice. An explosive umami bomb... Hearty and yummilicious... Recipe Video: