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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:

Jump To Recipe Jump To Video The traditional rice cake, known in various parts of Southeast Asia as "ketupat", "nasi impit," or even "lontong," is often wrapped in woven banana leaves and cooked to celebrate significant cultural festivities like Hari Raya. My version, the Lazy Man’s Compressed Rice Cake, simplifies this process considerably by using a rice cooker and banana leaves, which impart a subtle aroma and flavor to the rice. This method not only retains the essence of the traditional dish but also makes it accessible for anyone looking for a simpler, no-fuss approach. Give this Lazy Man's Compressed Rice Cake a try, especially if you’re intrigued by traditional recipes but intimidated by the labor-intensive process. This version cuts down on the complexity without sacrificing flavor, making it a perfect companion for rich dishes like Lontong Sayur Lodeh and Daging Rendang. Whether you’re hosting a special meal or just want to add something unique to your dinner table, this recipe promises to deliver the delight of traditional flavors with minimal effort. It’s a celebration of culture made easy, right in your kitchen. Ingredients: (Serve 4) Jasmine Rice, 180g Banana Leaves, 1 or More Chicken Stock Homemade , 2 Cups Sea Salt, Pinch Black Pepper, Pinch Garlic Powder, Pinch Ginger Powder, Pinch Onion Powder, Pinch Equipment: Rice Cooker Loaf Pan Directions: 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. Line the rice cooker with the banana leaves. Add in the rice and the rest of the ingredients. Give it a mix. Cook rice as per the rice cooker manufacturer's instructions. Line the loaf pan with more banana leaves. When the rice is cooked, fluff the rice with a fork and transfer it to the lined loaf pan. Use the back of a spoon to press and compact the rice. Place another piece of banana leaf to cover the rice. Press and compact to even the rice with a cake smoother. Chill in the fridge overnight. The next day, unmold, slice and serve. I served my compressed rice cake with my Lontong Sayur Lodeh and Daging Rendang. Stay tuned for my recipes... Recipe Video:

Jump To Recipe Jump To Video Lontong Sayur Lodeh is a cozy bowl full of Indonesian heritage, straight from the vibrant kitchens of Java. Historically, it’s been a dish to celebrate with, bringing smiles and full stomachs to any gathering. Imagine combining the warmth of coconut, the kick of chilies, and a bunch of fresh veggies—all mingling together to create something deliciously comforting. Now, I know the ingredient list looks a bit epic, but trust me, it’s easier than you think. Each ingredient adds its own special note to the dish, building up layers of flavor that are deep and satisfying. It’s like creating a symphony where every note perfectly complements the others. So, why not give it a shot? Turn on some music, get those spices ready, and enjoy the process of cooking something truly special. Give this recipe a go and make your weekend cooking a real adventure. It’s not just about the food; it’s about the experience of bringing a piece of Indonesian tradition into your home. Cook up a big pot, invite some friends over, and watch this dish turn dinner into a celebration. Plus, it’s always more fun to cook for a crowd, right? Let’s get that kitchen bustling! Ingredients: (Serve 8) Rempah: Dried Chilies, 2 Dried Shrimps, 1 TBSP Dried Scallops, 5 Shallots Coarsely Sliced, 3 Garlic Crushed, 4 Cloves Turmeric, 3" Ginger, 2" Galangal, 2" Lemongrass White Part, 1 Stalk Tomato Coarsely Wedged, 1 Bird's Eye Chilies / Chili Padi, 2 Adjust To Preference Red Chilies Deseeded, 4 Candlenuts / Macadamia Nuts, 3 Stew: Coconut Oil, 1/4 Cup + More Tempeh Corsely Diced, 200g Pressed Tofu Coarsely Diced, 300g Gula Melaka, 1 TBSP Sea Salt, Pinch Bay Leaves, 2 Carrots Obliqued, 1 Potatoes Coarsely Wedged, 3 Turnip Coarsely Sliced Into Matchsticks, 1/2 Coconut Milk, 600g Coconut Cream, 200g Cabbage Finely Sliced, 1/4 French Beans Coarsely Sliced, 200g Beancurd Sheet Torn, 1 Sheet Glass Noodles, 1 Handful Bundle Coriander Coarsely Chopped, A Handful Compressed Rice Cake Homemade , For Serving Sambal Ikan Bilis Homemade , For Serving Hard Boiled Eggs, For Serving Fried Ikan Bilis / Anchovies, For Serving Equipment: Blender Heavy Pot Directions: Please visit my " Compressed Rice Cake " page for the recipe. Please visit my " My Grilled Pizza: Sambal Ikan Bilis " page for the sambal ikan bilis recipe. Make the Rempah (Spice Paste): Soak dried chilies, dried shrimps, and dried scallops in hot water until soft. Once soft, deseed the chilies and keep the soaking water. Transfer everything—including the soaking liquid and other rempah ingredients—to a blender or use a hand blender. Blitz until smooth. Set aside. Prepare the Stew Base: In a large pot over medium heat, heat up some oil. Sear tempeh until golden and crispy on all sides. Remove and set aside on paper towels. Repeat the same for the pressed tofu. Set aside. Add 2 more tablespoons of coconut oil into the same pot. Add the blended rempah and deglaze the pot. Stir in a bay leaf, a pinch of salt, and some gula melaka. Cook until the paste thickens and darkens in color. Build the Stew: Add in chopped carrots, potatoes, and turnip. Stir to coat everything well in the rempah. Pour in coconut milk and coconut cream. Add in cabbage and French beans. Stir well and bring to a gentle simmer. Lower the heat and cook until the veggies are fork-tender, stirring occasionally. Finish and Serve: Add glass noodles, fried tempeh, tofu, and beancurd sheets. Stir to combine everything. Adjust the stew with salt and hot water if it gets too thick. Garnish with chopped coriander. To Serve: Ladle the stew into bowls and serve with compressed rice cakes. Add sambal ikan bilis, hard-boiled eggs, and fried anchovies on the side. To make crispy anchovies: shallow fry dried ikan bilis in coconut oil until golden brown, then drain. Nourishing... Hearty and yummilicious... Recipe Video:

Jump To Recipe Jump To Video Daging Rendang holds a special place in my heart—it's inspired by a recipe from my friend's grandmother, melding with memories of my own grandma’s cooking. This dish is more than just food; it’s a precious heirloom, passed down through generations in Indonesia. It is also one of my highly requested dishes. Making kerisik from scratch... Originating from the Minangkabau people of West Sumatra, rendang is traditionally served at ceremonial occasions and to honor guests. The process of making it, which involves simmering beef slowly in a rich, spiced coconut milk, transforms simple ingredients into an exquisite meal with layers of complex flavors, each spoonful steeped in tradition and familial love. From my friend's grandma... Though the list of ingredients and steps might initially seem daunting, each spice and simmering hour adds depth and connects you to a centuries-old tradition. Preparing rendang offers a glimpse into the intricate world of Indonesian culinary arts, where patience and careful seasoning lead to unparalleled flavors. As you embark on making this dish, consider it a small adventure in your kitchen, an opportunity to connect with a culture and history through its beloved cuisine. I encourage you to embrace this recipe and the stories it carries. Making Daging Rendang is not just about following a recipe—it's about rekindling old memories and creating new ones, just like the ones I cherish from my grandma’s kitchen. Gather your ingredients, and let’s take this culinary journey together. It’s the perfect way to spend a weekend afternoon, slowly building layers of flavor that culminate in a dish as rich in taste as it is in heritage. Trust me, the effort you put in will be deeply rewarding—not just for the delicious end result, but for the heartfelt connection to a beautiful tradition. Ingredients: (Serve 8) Kerisik: Grated Coconut, 200g Spice Blend: Coriander Seeds, 1 TBSP Cumin Seeds, 1 TSP Fennel Seeds, 1 TSP Rempah: Dried Chilies, 20g Shallots Coarsely Sliced, 8 Garlic Crushed, 5 Cloves Turmeric, 3" Ginger, 2" Galangal, 2" Lemongrass White Part, 3 Stalks Stew: Beef Chuck Diced, 1kg Baking Soda, 2 TSP Sea Salt, Pinch Black Pepper, Pinch Coconut Oil, 1/4 Cup + More Gula Melaka, 1 TBSP Coconut Milk, 400g Coconut Cream, 400g + More Tamarind Juice, 1 TBSP Turmeric Leaves / Daun Kunyit Coarsely Sliced, A Handful Kaffir Lime Leaves Coarsely Sliced, 4 Leaves Compressed Rice Cake Homemade , For Serving Coriander Coarsely Sliced, For Garnishing Equipment: Blender Heavy Pot Spice Grinder Cast Iron Skillet / Pan Mortar and Pestle Directions: Please visit my " Compressed Rice Cake " page for the recipe. Make the Kerisik. In a cast iron skillet over medium heat, add grated coconut. Toast while stirring constantly until golden brown. Transfer to a mortar and pound with a pestle until it forms a paste and releases some oil. Store in an airtight container in the fridge until needed. Prepare the Spice Blend. Toast coriander, cumin, and fennel seeds in a skillet until fragrant. Grind into powder using a spice grinder. Set aside. Make the Rempah. Soak dried chilies in hot water until softened. Remove seeds and reserve the soaking liquid. Blend the chilies with the soaking liquid and other rempah ingredients until smooth. Set aside. Start the Stew. Mix beef chuck with baking soda in a bowl and let sit for 15 minutes. Season with salt and pepper, then mix well. In a heavy pot over medium heat, sear the beef in batches until browned on both sides. Set aside. Cook the Rendang. In the same pot, add 2 tablespoons coconut oil. Add the rempah and scrape up any browned bits. Stir in the spice blend, a pinch of salt, and some gula melaka. Cook until the mixture thickens and turns a deeper red. Add coconut milk and mix well. Return the beef and its juices to the pot. Bring to a simmer, then reduce heat to low. Cover and cook for 1 to 1.5 hours, stirring often. Final Simmer. When most of the liquid has evaporated and the color deepens, stir in coconut cream. Continue cooking for another 1 to 1.5 hours, uncovered, stirring frequently. Add more coconut cream as needed until the beef is fork-tender and sauce turns into a thick paste. Finish and Serve. Pull the beef into smaller pieces right in the pot. Stir in tamarind, daun kunyit (turmeric leaf), and kaffir lime leaves. Taste and adjust with more salt or gula melaka. Serve hot with compressed rice cakes (or steamed rice). Garnish with fresh coriander. Mama Mia... Lush! Recipe Video:

Jump To Recipe Jump To Video Who said pizza always has to come out of an oven? Let’s take a trip back to the streets of Naples, where pizza fritta started as a beloved street food. It’s basically pizza dough fried to golden perfection, a favorite among locals looking for a quick, delicious bite. It’s said that during tougher times, when not everyone could afford a traditional pizza, the fried version became a scrumptious alternative that didn’t skimp on taste. Now, imagine jazzing up that crispy delight with some leftover rendang. Yes, you heard that right! We’re tossing in some rich, flavorful rendang with gooey mozzarella, all wrapped up in that crispy dough. It’s an unconventional twist that turns your leftovers into a mouth-watering treat. Perfect for a casual dinner or when you want something a bit special without too much fuss. It’s your leftovers reborn into something spectacularly tasty and surprisingly simple to whip up. So, let’s heat up that oil and get frying! This recipe is all about having fun in the kitchen and enjoying the magic of turning simple ingredients into something extraordinary. Each bite is a perfect mix of crunchy, melty, and umami, making it impossible to stop at just one. Ready to give your pizza night a crispy makeover? Let’s make these golden pockets of joy and share them fresh and hot! Ingredients: (Make 4 pizzas) My Multi-Purpose Pizza Dough , 4 Dough Balls / 150g Each Grapeseed / Sunflower / Canola / Peanut Oil, For Frying Leftover Rendang Homemade , 4 Heaping TBSP Low Moisture Mozzarella, 4 Sticks Scallions Coarsely Chopped, A Handful Equipment: Dutch Oven / Deep Fryer Directions: Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. Please visit my “ Daging Rendang ” page for the recipe. Prepare a dutch oven or a deep fryer with at least 4 inches of oil. *Insert a wooden chopstick into the oil. If bubbles are forming around the tip of the chopstick, the temperature of the oil is ready.* After shaping the pizza dough, add 1 heaping TBSP of that leftover rendang, 1 stick of mozzarella and a small handful of scallions onto the pizza dough. Fold the dough to make a 1/2 circle to cover the fillings completely, Use a fork to seal the edges. Gently and carefully, drop the pizza dough into the oil away from you. Baste the pizza with the hot oil and deep fry until golden brown on all sides. Carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil. Repeat the process for the remaining pizza dough and fillings. Slice and serve immediately. Mama Mia... Recipe Video: