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Malay Cuisine Recipes

Trish yee
Trish yee
Prep Time 15 min
Cook Time 45 min
No doubt, many local Singapore food can’t go without sambal chilli. Singaporeans love our chilli! A good sambal can elevate a dish or be used as . . .
Trish yee
Trish yee
Prep Time 20 min
Cook Time 30 min
Ayam Pengyat is a indonesian dish where ayam stands for chicken and pengyat means smashed. It is a deep fried chicken that is seasoned and marinated . . .
Trish yee
Trish yee
Prep Time 30 min
Cook Time 60 min
Ubi Kayu is a traditional Nonya kueh that is made using grated tapioca, coconut cream and eggs as the base. It looked like a steamed kueh . . .
Trish yee
Trish yee
Prep Time 20 min
Cook Time 90 min
Rempah is a Malay word that means spice paste and it is a blend of asian spices and herbs. Many asian recipes especially Singapore, Malaysian and . . .
Trish yee
Trish yee
Prep Time 20 min
Cook Time 30 min
Chicken rendang is a traditional malay dish that is chicken stew with exotic spices and simmered in coconut cream. People often mistaken chicken rendang to be . . .
Trish yee
Trish yee
Prep Time 30 min
Cook Time 8 min
Ondeh Ondeh is a popular Malay sweet snacks that is made using glutinous rice flour infused with pandan flavouring and coated in grated coconut. The tiny . . .
Trish yee
Trish yee
Prep Time 20 min
Cook Time 20 min
This is our version of Ikan Pepes – straight oven roasting! But you can do it the old way too. Whole fish, or fillets marinated in . . .
Trish yee
Trish yee
Prep Time 30 min
Cook Time 50 min
Nasi Lemak is a Malay dish where rice is cooked in coconut milk infused with pandan fragrance. The key ingredient is the sambal chilli that come . . .
Trish yee
Trish yee
Prep Time 45 min
Cook Time 45 min
A classic Malay dish that we will find in almost every hawker centers and a comfort food that everyone would like to have on a rainy . . .
Trish yee
Trish yee
Prep Time 60 min
Cook Time 30 min
Curry puff is a pastry usually wrapped with potato cubes fried in curry spices. Try this recipe at home see what you can put in a . . .
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