Roti Canai

Pulut Durian

Sayur Lemak

Chocolate Cake

Chicken Curry

Sago pudding served with palm sugar and coconut milk.

Sago Gula Melaka

Grilled chicken skewers served with peanut sauce.

Chicken Satay

Crispy rolls filled with mixed vegetables.

Spring Rolls

Gulab Jamun

A refreshing yogurt drink blended with mango.

Mango Lassi

Sweet sticky rice topped with fresh mango and coconut milk.

Mango Sticky Rice

Chicken in a creamy tomato sauce served with basmati rice.

Butter Chicken

Soft and fluffy Indian bread, perfect for pairing with curries.

Naan Bread

Steamed Rice

Prawn Noodle

Nyonya Eggplants

Sambal Mixed Vegetable

Green Beans

Ginger Garlic Cod Fish

Asam Curry Cod Fish

Special BBQ Pork Ribs

Roasted Chicken (Whole Chicken)

Roasted Chicken (Half Chicken)

Golden Durian Balls

In a large mixing bowl, combine the all-purpose flour and salt. Gradually add water and condensed milk, mixing until a soft dough forms. Knead the dough for about 10 minutes until smooth.

Prepare the Dough

Cover the dough with a damp cloth and let it rest for at least 2 hours at room temperature.

Rest the Dough

After resting, divide the dough into small balls (about the size of a golf ball). Flatten each ball slightly and coat with ghee or oil. Place them on a greased tray and cover again. Let them rest for another 30 minutes.

Divide and Shape

Take one dough ball, and using your hands or a rolling pin, stretch it out as thinly as possible on a floured surface. The dough should be almost transparent.

Roll Out the Dough

Fold the stretched dough into thirds, then roll it up into a coil shape. Flatten it gently with your hands. Heat a skillet over medium heat and add a little ghee or oil. Cook the roti for about 2-3 minutes on each side until golden brown and flaky.

Fold and Cook

Serve hot with dhal (lentil curry) or your choice of curry.

Serve

all-purpose flour

water

salt

condensed milk

ghee or vegetable oil

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.

Prepare the Glutinous Rice

Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam for about 30-40 minutes until the rice is cooked and sticky.

Steam the Rice

In a saucepan, mix the coconut milk, sugar, and salt. Heat gently until the sugar dissolves, but do not boil.

Prepare Coconut Mixture

Once the rice is cooked, transfer it to a large bowl. Pour half of the coconut mixture over the rice and mix well. Let it sit for about 10 minutes to absorb the flavors.

Combine Rice and Coconut Mixture

In a serving dish, layer the sticky rice and durian flesh. Top with the remaining coconut mixture.

Layer with Durian

Serve warm or at room temperature. Enjoy your Pulut Durian!

Glutinous rice

Coconut milk

Durian flesh

Sugar

Salt

Water

In a pot, combine the coconut milk and water. Bring to a gentle simmer over medium heat.

Prepare the Broth

Once the coconut milk mixture is simmering, add the long beans, eggplant, pumpkin, and tofu. Stir well to combine.

Add Vegetables

Add the chili paste, salt, and sugar to the pot. Mix thoroughly and let it cook for about 10 minutes, or until the vegetables are tender.

Season the Broth

Stir in the torn lime leaves for added aroma and flavor. Cook for an additional 2 minutes.

Add Lime Leaves

Remove from heat, garnish with fresh coriander leaves, and serve hot with rice.

Long beans (kangkung), cut into 2-inch pieces

Eggplant, sliced

Pumpkin, cubed

Tofu, cubed

Chili paste (sambal belacan)

Lime leaves, torn

Fresh coriander leaves, for garnish

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Preheat the Oven

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.

Mix Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Add Wet Ingredients

Stir in the boiling water until the batter is well combined. The batter will be thin.

Incorporate Boiling Water

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Pour and Bake

Once baked, allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely before frosting.

Cool and Serve

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

eggs

whole milk

vegetable oil

vanilla extract

boiling water

In a large pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.

Sauté the Aromatics

Stir in the minced garlic and ginger, cooking for another minute until fragrant.

Add Garlic and Ginger

Add the chicken thighs to the pan, cooking until they are browned on all sides.

Cook Chicken

Sprinkle in the curry powder and turmeric, then add the tomato puree. Stir well to combine.

Add Spices and Tomato Puree

Pour in the coconut milk and bring the mixture to a gentle simmer. Cover the pan and let it cook for about 20 minutes, or until the chicken is cooked through.

Simmer

Season with salt and black pepper to taste. Garnish with fresh cilantro before serving. Serve hot with steamed rice.

Season and Serve

Chicken thighs, boneless and skinless

Onion, finely chopped

Garlic, minced

Ginger, minced

Tomato puree

Curry powder

Turmeric powder

Black pepper

Vegetable oil

Fresh cilantro, chopped (for garnish)

In a pot, bring 500 ml of water to a boil. Add the sago pearls and cook on low heat, stirring occasionally, until the sago becomes translucent and soft, about 10-15 minutes. Remove from heat and let it sit for a few minutes.

Prepare the Sago

In a small saucepan, add the palm sugar and 100 ml of water. Heat over low heat, stirring until the sugar dissolves completely. Once dissolved, remove from heat and let it cool slightly.

Prepare the Palm Sugar Syrup

In a separate saucepan, heat the coconut milk with a pinch of salt over low heat. Stir continuously until warmed through but do not let it boil.

Prepare the Coconut Milk

In serving bowls, add a portion of the cooked sago. Drizzle with the warm palm sugar syrup and then top with the coconut milk. Serve immediately.

Assemble the Dish

sago pearls

palm sugar (Gula Melaka)

coconut milk

Cut the chicken breast into thin strips and place them in a bowl.

Prepare the Chicken

In a separate bowl, mix soy sauce, lime juice, brown sugar, curry powder, minced garlic, and salt. Pour this marinade over the chicken strips and let them marinate for at least 30 minutes.

Marinate the Chicken

Soak the skewers in water for 30 minutes to prevent burning during grilling.

Prepare the Skewers

In a saucepan over medium heat, combine coconut milk, peanut butter, honey, chili paste, and a pinch of salt. Stir until smooth and heated through, then set aside.

Make the Peanut Sauce

Thread the marinated chicken strips onto the soaked skewers.

Skewer the Chicken

Preheat the grill to medium-high heat. Grill the skewers for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.

Grill the Skewers

Remove the skewers from the grill and serve hot with the peanut sauce.

Chicken breast

Soy sauce

Lime juice

Brown sugar

Peanut butter

Honey

Chili paste

Skewers

In a large bowl, combine the shredded cabbage, grated carrots, bell pepper, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and pepper. Mix well and set aside.

Prepare the Filling

Fill a large shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it softens. Remove and lay it flat on a clean surface.

Soften the Rice Paper

Place about 2 tablespoons of the vegetable filling in the center of the softened rice paper. Fold the sides over the filling, then roll from the bottom up tightly to form a spring roll. Repeat with remaining wrappers and filling.

Assemble the Spring Rolls

In a deep skillet or fryer, heat oil over medium heat. Once hot, carefully add the spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Spring Rolls

Cabbage, shredded

Carrots, grated

Bell pepper, thinly sliced

Green onions, chopped

Ginger, grated

Sesame oil

Pepper

In a saucepan, combine sugar, water, and cardamom pods. Bring to a boil and let it simmer for about 10 minutes until slightly thickened. Add rose water and set aside to cool.

Prepare the Sugar Syrup

In a mixing bowl, combine milk powder, all-purpose flour, and baking soda. Add ghee and mix well. Gradually add milk to form a soft dough. Let it rest for 15 minutes.

Make the Dough

Divide the dough into small, equal portions and roll them into smooth balls, ensuring there are no cracks.

Shape the Gulab Jamun

Heat oil in a deep frying pan over medium heat. Fry the dough balls in batches, cooking until they are golden brown all over. Remove and drain on paper towels.

Fry the Balls

While the gulab jamuns are still warm, immerse them in the sugar syrup. Allow them to soak for at least 1 hour before serving.

Soak in Syrup

Milk powder

All-purpose flour

Baking soda

Ghee (clarified butter)

Milk

Cardamom pods

Rose water

Oil (for frying)

In a blender, combine the diced mango, plain yogurt, milk, honey (or sugar), and ground cardamom.

Blend the Ingredients

Add ice cubes to the blender and blend until smooth and creamy.

Add Ice

Pour the mango lassi into glasses and enjoy immediately.

ripe mango, peeled and diced

plain yogurt

milk

honey or sugar

ground cardamom

ice cubes

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.