National dish of Malaysia: coconut rice, fried anchovies, cucumber

Nasi Lemak

National dish of Malaysia

CHICKEN VEG

VEG CURRY

CHICKEN CURRY

FISH BIRIYANI

MUTTON BIRIYANI

CHICKEN BIRIYANI

Paella with seafood

Pork fillet, ginger, garlic, honey, pepper & canola oil, Pork fillet, ginger.

Grilled Fillet

Big Chef Meatballs

bream fillet, red tiger prawns, basmati rice

Moules Frites

dungeness crab, mexican wild prawns, avocado, egg, tomato, cucumber, louie dressing

Red Panang Malaysian Curry

WOO PREMIUM

CRAB CLAW SOUP

HUNTER PASTRY

Seafood Pasta

Sicilian Seafood Stew

dungeness crab, mexican wild prawns, avocado, egg, tomato, cucumber, louie dressing clams, mussels, salmon, scallop, shrimp, creamy sea water broth

Louie

Roast Chicken

Steak Filet

Whole Grilled Mediterranean Sea Bass

Beer Battered Fish & Chips

Sicilian Seafoodstew

Rinse the jasmine rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Rinse and prep rice

In a medium saucepan or rice cooker, combine the rinsed rice, water, coconut milk, salt and turmeric (if using). Tie pandan leaves into a knot and add to the pot (or add a few drops of pandan extract). If using a saucepan, bring to a gentle boil over medium heat, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Cook rice

Remove stems from dried chilies and soak them in hot water for 15 minutes until soft. Drain, reserve a little soaking liquid. In a blender or food processor, combine the softened dried chilies, fresh red chilies (if using), shallots, garlic and belacan (or a splash of fish sauce). Add a tablespoon of the soaking liquid if needed and blend to a smooth paste.

Soak and blend chilies

Heat 3 tablespoons vegetable oil in a skillet over medium heat. Add the chili-shallot paste and fry, stirring frequently, about 6–8 minutes until fragrant and the raw smell has cooked out. Add tamarind paste and palm sugar and continue to cook, stirring, until the mixture darkens slightly and the oil begins to separate from the paste, about 8–10 more minutes. Season with 1/4 teaspoon salt (adjust to taste). If the sambal becomes too thick, add a tablespoon of water to loosen. Turn off heat and set aside.

Cook sambal

Pat the rinsed and drained anchovies dry with paper towels. If anchovies have heads, remove them earlier. Drain well to avoid oil splatter.

Prepare anchovies and peanuts

In a small heavy skillet or wok, heat about 2 tablespoons of the oil over medium heat. Add the raw peanuts and fry, stirring frequently, until golden brown and cooked through, 3–5 minutes. Use a slotted spoon to transfer peanuts to a plate lined with paper towel; season lightly with 1/8–1/4 teaspoon salt while hot.

Fry peanuts

Increase oil to about 1/3 cup in the pan (or use remaining oil), heat to medium-high. Fry the dried anchovies in batches until crisp and light golden, about 1–2 minutes per batch. They cook quickly—watch to avoid burning. Remove with a slotted spoon to paper towels and sprinkle with 1/8–1/4 teaspoon salt. Let cool; they will crisp further as they cool.

Fry anchovies

Thinly slice the cucumber and set aside. Peel the hard-boiled eggs and halve lengthwise (or keep whole if preferred).

Prepare cucumber and eggs

Spoon a mound of coconut rice onto each plate. Arrange a portion of sambal to the side, a small pile of crispy anchovies, a handful of fried peanuts, several cucumber slices, and a halved hard-boiled egg. Add optional fried chicken or other protein if desired. Serve immediately so the anchovies remain crispy and the sambal is warm or at room temperature.

Plate nasi lemak

long-grain jasmine rice (or fragrant rice)

water

coconut milk (full fat)

pandan leaves (screwpine) or pandan extract

fresh turmeric (optional) or turmeric powder

salt

dried red chilies, stems removed (soaked)

fresh red chilies (optional, for heat)

shallots

garlic cloves

belacan (shrimp paste) or substitute fish sauce

tamarind paste

palm sugar (or brown sugar)

vegetable oil

dried anchovies (small, ikan bilis), heads removed and rinsed

raw peanuts (skin removed)

vegetable oil (for frying)

cucumber, thinly sliced

hard-boiled eggs

fried or sliced chicken (optional)

Rinse 2 cups of rice under cold water until the water runs mostly clear. Drain thoroughly.

Rinse and prepare rice

In a saucepan or rice cooker, add the rinsed rice, 1.5 cups coconut milk, 1 cup water, smashed 1-inch piece of ginger or galangal, 2 pandan leaves (tied if you like), 1 tsp salt and 1 tsp palm or brown sugar. Stir gently to combine. If using a pot on the stove, bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let rest, covered, 10 minutes. If using a rice cooker, cook per the device instructions and let rest 10 minutes after cooking.

Combine and cook

Discard pandan leaves and ginger. Fluff the rice with a fork and keep covered until serving.

Fluff the rice

Pat the rinsed anchovies dry with paper towels. If they are large, separate into smaller pieces. Toss the anchovies with 1/4 tsp turmeric powder (optional) and 1/2 tsp salt for even seasoning.

Pour about 3/4 cup vegetable oil into a medium skillet to come about 1/4 inch deep (or use enough for shallow frying). Heat over medium-high until shimmering (about 350°F/175°C).

Heat oil

Carefully add 1/2 cup raw peanuts to the hot oil and fry, stirring, until golden and puffed, about 2–3 minutes. Use a slotted spoon to transfer peanuts to a paper towel-lined plate; sprinkle with a pinch of salt.

In the same oil, fry the dried anchovies in batches so they have space. Fry until crisp and golden, about 2–4 minutes depending on size. Remove with a slotted spoon to paper towels to drain. When slightly cooled, mix the anchovies and peanuts together. Taste and adjust salt if needed.

Soak 6 dried red chilies (and 2 fresh chilies if using) in hot water for 15–20 minutes until softened. Drain and transfer to a blender along with 3 shallots and 2 garlic cloves. Blend to a coarse paste, adding a tablespoon of the soaking water if needed; scrape down sides.

Heat 2 tbsp oil in a small frying pan over medium heat. Add the chili-shallot-garlic paste and sauté, stirring frequently, until the raw smell disappears and the oil begins to separate from the paste, about 6–8 minutes.

Cook the sambal

Stir in 1 tsp tamarind paste, 1 tbsp palm or brown sugar, 1 tsp fish sauce (or light soy sauce), and 1/4 tsp salt. Continue to simmer 3–4 minutes, adjusting sweetness, saltiness, and acidity to taste. Remove from heat and let cool slightly. Sambal can be made ahead and refrigerated for up to a week.

Season sambal

Peel (optional) and thinly slice 1 cucumber into rounds or half-moons about 1/8–1/4 inch thick. Keep chilled until serving.

Slice cucumber

On each plate, place about 1 cup of warm coconut rice (serve total yields 4 portions; adjust as desired). Add a generous spoonful (about 2 tbsp) of sambal to the side, a small mound (about 2 tbsp) of the crispy fried anchovies and peanuts, and a handful of sliced cucumber. Serve with lime wedges if using. Mix sambal and anchovies with rice as you eat.

Plate and serve

jasmine or long-grain rice

thick coconut milk

pandan leaves (or 2 bay leaves)

ginger or galangal (smashed)

palm sugar or brown sugar

dried small anchovies (ikan bilis), heads removed, rinsed and drained

raw skin-on peanuts

vegetable oil (for shallow/deep frying)

turmeric powder (optional)

dried red chilies (stems removed, soaked until soft)

shallots, peeled

fish sauce or light soy sauce

cucumber

lime wedges (optional)

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. In a bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tbs lemon juice, minced garlic, 1 tsp black pepper, 1/2 tsp kosher salt and 1 tsp smoked paprika. Add the chicken pieces, toss to coat thoroughly, cover and refrigerate for at least 20 minutes (up to 2 hours).

Prepare and marinate chicken

While the chicken marinates, wash and cut the broccoli into florets, slice the bell peppers into 1/2-inch strips, julienne the carrot, and separate onion into wedges. If using baby corn, drain and rinse. Pat vegetables dry so they sear instead of steaming.

Prepare vegetables

Blanch broccoli (optional for bright color and tenderness): bring a medium pot of salted water to a boil, add broccoli for 45–60 seconds, then transfer to an ice bath. Drain and set aside.

In a small bowl whisk together 1/4 cup chicken broth, 1 tbs soy sauce, 1 tsp oyster sauce (if using), 1 tsp honey or brown sugar, 1/4 tsp red pepper flakes and 1/4 tsp black pepper. In a separate small cup dissolve 1 tsp cornstarch into 1 tbs water and set aside.

Mix sauce

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbs olive oil (from cooking amount). Add the marinated chicken in a single layer (work in batches if needed) and sear without moving for about 1–2 minutes, then stir-fry for another 2–3 minutes until chicken is mostly cooked through and nicely browned. Transfer chicken to a plate and keep warm.

Cook chicken

Add remaining 1/2 tbs olive oil to the pan. Add red onion and carrots first and stir-fry 1–2 minutes until they begin to soften. Add bell peppers, baby corn (if using) and broccoli and stir-fry 2–3 minutes more until vegetables are crisp-tender. If pan gets too dry, add up to 2 tbs of the reserved chicken broth to deglaze and create some steam to finish cooking.

Cook vegetables

Return the cooked chicken and any accumulated juices to the pan with the vegetables. Stir the prepared sauce once then pour it over the chicken and vegetables. Bring to a gentle simmer for 30 seconds, then stir in the cornstarch slurry and cook 30–60 seconds until sauce thickens and evenly coats the chicken and vegetables. Taste and adjust seasoning with a pinch more salt or soy sauce if needed.

Combine and finish sauce

Divide cooked rice between plates or bowls. Spoon the chicken and vegetable mixture over the rice. Garnish with sliced green onions and a sprinkle of sesame seeds if desired. Serve immediately.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.

boneless skinless chicken thighs

olive oil (for marinade)

soy sauce

lemon juice

garlic cloves, minced

ground black pepper

kosher salt

smoked paprika

broccoli florets (medium sized)

red bell pepper, sliced 1/2-inch

yellow bell pepper, sliced 1/2-inch

carrot, julienned or thinly sliced

red onion, quartered and separated into wedges

baby corn (optional)

olive oil (for cooking)

low-sodium chicken broth or water

soy sauce (for sauce)

oyster sauce (optional)

honey or brown sugar

cornstarch

water (to dissolve cornstarch)

red pepper flakes (optional)

freshly ground black pepper

cooked jasmine or brown rice

green onions, thinly sliced

sesame seeds (optional)

Peel and dice the potatoes into 1/2-inch cubes. Slice the carrot, break cauliflower into bite-sized florets, chop bell pepper and tomatoes, finely chop the onion, mince garlic and grate ginger. If using frozen peas, rinse and thaw briefly.

Heat a large, heavy-bottomed pan or skillet over medium heat. Add the vegetable oil and allow to warm for 30 seconds.

Add cumin seeds and mustard seeds (if using). Fry 20–30 seconds until fragrant and cumin begins to sputter. Add finely chopped onion and a pinch of salt; sauté 5–7 minutes until onion is soft and translucent and starting to brown at the edges.

Add minced garlic, grated ginger and slit green chili. Sauté 1 minute until aromatic but not burned.

Add chopped tomatoes and 1/4 teaspoon salt. Cook 4–6 minutes, stirring occasionally, until tomatoes break down and form a thick saucy mixture. If tomatoes are very dry, add 1–2 tablespoons water to help them soften.

Lower heat slightly and add turmeric, ground coriander, ground cumin, and red chili powder. Stir continuously and cook 1–2 minutes so the spices bloom and become fragrant. If the mixture sticks, add 1–2 tablespoons water to loosen.

Add diced potatoes, sliced carrot and cauliflower florets to the pan. Stir well to coat vegetables with the spice-tomato mixture.

Pour in 2 cups water or vegetable stock and add the measured salt. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover and cook 12–15 minutes, stirring once or twice, until potatoes and carrots are nearly tender.

Add green peas and chopped bell pepper. Stir and continue to simmer uncovered 5–7 minutes until all vegetables are tender but not mushy.

Stir in coconut milk (if using) and garam masala. Simmer 2–3 minutes to meld flavors and warm the coconut milk. Taste and adjust salt and chili as needed.

Turn off heat. Stir in lemon juice and chopped cilantro.

If you prefer a thicker curry, simmer uncovered a few minutes longer to reduce liquid. For a smoother, creamier texture, use an immersion blender to pulse a portion (about 1 cup) of the curry and then stir it back in.

Serve the veg curry hot with steamed rice, naan, or roti. Garnish with extra cilantro and a wedge of lemon on the side.

potato (medium, peeled and diced)

carrot (medium, sliced)

cauliflower florets

green peas (fresh or frozen)

bell pepper (red or green, chopped)

tomato (ripe, chopped)

onion (medium, finely chopped)

garlic cloves (minced)

fresh ginger (grated)

green chili (optional, slit)

cumin seeds

mustard seeds (optional)

turmeric powder

ground coriander

ground cumin

red chili powder (adjust)

garam masala

vegetable oil (or ghee)

water or vegetable stock

coconut milk (optional for creaminess)

fresh cilantro (chopped)

In a large bowl combine yogurt, minced garlic (4 cloves), grated ginger (1 tbs), turmeric, and 1 tsp salt. Add the chicken pieces and mix to coat. Cover and refrigerate for at least 30 minutes — preferably 1–2 hours (up to overnight).

Marinate the chicken

Remove marinated chicken from the fridge 15 minutes before cooking to take the chill off. Finely chop the onion, mince remaining garlic and grate remaining ginger. Open canned tomatoes and measure broth or water.

Prepare ingredients

Heat oil or ghee in a large heavy skillet or Dutch oven over medium heat until shimmering. Add the chopped onion and a pinch of salt; cook 7–9 minutes, stirring occasionally, until soft and beginning to brown.

Saute aromatics

Add the remaining minced garlic (3 cloves), grated ginger (1 tbs) and slit green chili if using; sauté 1–2 minutes until fragrant. Stir in tomato paste and cook 1 minute to remove raw flavour.

Add garlic, ginger and tomato paste

Pour in the crushed tomatoes and 250 ml water or broth, scraping up any browned bits. Bring to a gentle simmer.

Add crushed tomatoes and liquid

Stir in ground coriander, cumin, paprika, red chili powder, ground fenugreek (if using), 1.5 tsp salt and black pepper into the simmering tomato base. Simmer uncovered 4–5 minutes so flavors meld and sauce thickens slightly.

Bloom the spices

Add the marinated chicken (including any remaining marinade) to the pot, nestling pieces into the sauce. Bring back to a gentle simmer, then reduce heat to low, cover partially and simmer 20–25 minutes for boneless or 30–35 minutes for bone-in, until chicken is cooked through and tender (internal temp 75°C / 165°F for pieces). Stir occasionally and check liquid level — add up to 100 ml water if too thick.

Add marinated chicken

Once chicken is cooked, stir in garam masala and the heavy cream or coconut milk if using. Simmer uncovered 2–3 minutes to combine and warm through. Taste and adjust salt and heat; add lemon juice and chopped cilantro. Stir and remove from heat.

Finish the curry

Let the curry rest 5 minutes before serving so flavors meld. Serve hot with steamed rice, naan, or roti.

Nasi Lemak

National Dish Of Malaysia

Chicken Veg

Veg Curry

Chicken Curry

Fish Biriyani

Mutton Biriyani

Chicken Biriyani

Paella With Seafood