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Prawn Sambal (or Sambal Udang, Sambal Shrimp) relies heavily on one of Malaysia’s favorite ingredients, Sambal Sauce. The spicy sauce is a staple in Malaysian cooking. The very basic sauce, Sambal Oelek, is a paste made with fiery red chiles and a little salt and/or vinegar. Recipes for Sambal sauces vary widely from there, depending …

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Don’t let the red color of Ayam Masak Merah, a traditional Malaysian dish, intimidate you if you aren’t a fan of spicy food. Some Malaysian dishes do have quite a bit of heat, but this dish (which translates from Malay to Red Cooked Chicken”) gets most of its deep red color from tomatoes. The dish …

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We became huge fans of Laksa (Malaysian curry noodle soup) when traveling through Malaysia and Singapore. This creamy noodle soup is full of spicy exotic flavors, such as lemongrass and creamy coconut milk, that we have come to crave when in Southeast Asia.   We quickly discovered that we weren’t alone in our adoration for this …

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Laksa is a noodle soup originating from descendants of early Chinese migrants who settled in Penang, Malacca, Singapore, and Indonesia. The laksa paste used to make the soup is full of aromatic Southeast Asian ingredients, such as Kaffir lime, lemongrass, galangal and turmeric root. Once you have made the laksa curry paste, you are one …

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Kimchi is a spicy fermented condiment, similar in concept to German sauerkraut. Both of these two cabbage-based foods are used as strong flavor enhancers, but there are sharp differences between the two dishes. Korean kimchi is characterized by its intense spiciness and pungent notes. Traditional kimchi is made with gochujang, which is a paste made …

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Khinkali (also known as Chinkali or Xinkali) are stuffed pasta dumplings that are a favorite dish from the Country of Georgia. They are one of the staples of Georgian Food, often thought of as one of the national dishes of Georgia. Check out our article about “What to eat in Georgia” for a full list …

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Hot Pot (or similarly Japanese Shabu-Shabu) is actually a fondue. Vegetables, thinly sliced meats, and often noodles and/or dumplings, are added to a pot with boiling broth.  Each person sharing the fondue adds their own ingredients to the broth. Food can be rescued by using a small wire basket or just cooked by “swishing” it …

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