National dish of Malaysia

CHICKEN CURRY

VEG CURRY

CHICKEN VEG

FISH BIRIYANI

MUTTON BIRIYANI

CHICKEN BIRIYANI

Paella with seafood

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

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

HENDRERIT NISI VENENATIS

WOO PREMIUM

CRAB CLAW SOUP

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

HUNTER PASTRY

Seafood Pasta

Sicilian Seafoodstew

charred gem, red cabbage & carrot slaw, raita & lemon (for 2 to share)

Tandoori Monkfish

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

Louie

Whole Grilled Mediterranean Sea Bass

Beer Battered Fish & Chips

Sicilian Seafood Stew

Flat Iron Steak

Rinse 2 cups of rice under cold water until the water runs mostly clear to remove excess starch. Drain well.

Rinse and prepare rice

In a medium saucepan or rice cooker pot combine the drained rice, 400 ml coconut milk, 300 ml water, 1 tsp salt, pandan leaves (tie into a knot if whole) and turmeric (if using) for color. If using a rice cooker, set to cook normally. On the stovetop, bring to a gentle boil over medium heat, then reduce to low, cover tightly and simmer 15–18 minutes until liquid is absorbed. Turn off heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Simmer rice with coconut milk

Pat the rinsed anchovies dry with paper towels thoroughly (removing moisture prevents oil splatter).

Prepare anchovies and peanuts

Heat 2 tablespoons oil in a wok or deep skillet over medium heat. Add raw peanuts and fry, stirring often, until golden and cooked through, about 3–5 minutes. Remove with a slotted spoon to a paper towel-lined plate and sprinkle 1/2 tsp salt while hot. Set aside.

Fry peanuts

Add remaining oil (about 4 tbs) to the hot pan. When shimmering, add the dried anchovies in a single layer and fry over medium-high heat, stirring frequently, until crisp and golden, about 2–4 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle 1 tsp sugar and 1/2 tsp salt, toss to coat lightly. Combine with the fried peanuts.

Fry anchovies

If using dried chilies, soak them in hot water for 15 minutes until soft; drain. In a small blender or food processor, combine rehydrated chilies, fresh red chili (if using), shallots, and garlic. Blend to a rough paste, adding a tablespoon of water if necessary. The paste should be smooth but not watery.

Soak and blend chilies

Heat 2 tablespoons oil in a small pan over medium heat. Add the chili-shallot-garlic paste and fry, stirring frequently, for 6–8 minutes until fragrant and oil separates slightly. Add tamarind paste, palm sugar, and anchovy stock or fish sauce. Reduce heat to low and simmer, stirring, for another 5–7 minutes until thickened and glossy. Taste and adjust balance with salt, sugar, or tamarind to get a sweet-sour-spicy profile. Remove from heat and let cool slightly.

Cook the sambal

Slice the cucumber into thin rounds or half-moons. Peel and halve the hard-boiled eggs.

Prepare cucumber and eggs

To serve (4 portions): spoon a mound of coconut rice on each plate or banana leaf. Add a small heap of fried anchovies and peanuts, a spoonful of sambal, 2 halves of a hard-boiled egg, and a handful of cucumber slices. Serve with lime or calamansi wedges to squeeze over if desired.

Assemble plates

Store leftover sambal in an airtight jar in the fridge for up to 2 weeks. Coconut rice is best fresh but can be refrigerated for 1–2 days; reheat gently with a sprinkle of water and cover to steam until warm.

Storage and reheating (optional)

long-grain or jasmine rice

coconut milk

water

pandan leaves (or 1 tsp pandan paste)

fresh turmeric (or 1/2 tsp ground turmeric) - optional

salt

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

raw peanuts (skin on)

vegetable oil (for frying)

sugar

dried red chilies, rehydrated (or 6-8 red chilies)

fresh red chilies (optional, seeds removed for less heat)

shallots

garlic cloves

tamarind paste (or 1 tbs tamarind juice)

palm sugar (or brown sugar)

anchovy stock (from a small handful of anchovies simmered) or 2 tbs fish sauce

vegetable oil

cucumber

hard-boiled eggs

lime or calamansi (optional)

In a large bowl combine yogurt, 4 minced garlic cloves, 1 tbsp grated ginger, 1.5 tsp kosher salt and 1/2 tsp ground turmeric. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize and deepen flavor).

Marinate the chicken

Heat 3 tbsp vegetable oil (and 1 tbsp butter if using) in a heavy-bottomed large skillet or Dutch oven over medium heat until shimmering. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and golden brown, about 8–12 minutes. This step builds flavor—don’t rush it.

Prepare aromatics

Add 3 minced garlic cloves, 1 tbsp grated ginger and the chopped green chili (if using). Cook, stirring, for 1–2 minutes until fragrant but not burned.

Stir in 2 tbsp tomato paste and cook 1–2 minutes to remove raw flavor, then add the canned crushed tomatoes and bring to a gentle simmer.

Reduce heat to medium-low. Add 2 tsp ground coriander, 1.5 tsp ground cumin, 1 tsp paprika, 1 tsp garam masala, 1/4 tsp cayenne (if using) and 1 bay leaf. Stir continuously and cook for 1–2 minutes to bloom the spices into the tomato-onion mixture.

Bloom the spices

Remove the marinated chicken from the refrigerator. Increase heat to medium and add the chicken (including any excess marinade) to the pot, nestling pieces into the sauce. Sear for 3–4 minutes per side until the exterior is lightly browned—this adds depth but is optional if using very soft pieces.

Pour in 400 ml chicken stock (or water) to deglaze the pan, scraping any browned bits from the bottom. Stir to combine, bring to a simmer, then reduce heat to low. Cover partially and simmer gently for 20–25 minutes for boneless pieces or 30–35 minutes for bone-in until chicken is cooked through and tender. Stir occasionally.

Once the chicken is cooked, stir in 120 ml coconut milk or heavy cream (if using) and 1/2 tsp sugar to balance acidity. Simmer gently uncovered for 3–5 minutes to thicken slightly. Taste and adjust seasoning with 1 tsp garam masala more if you like and 1/2 tsp freshly ground black pepper.

Remove and discard the bay leaf. Stir in 1 tbsp fresh lemon or lime juice and 1/4 cup chopped cilantro. Let rest off heat for 5 minutes to let flavors meld.

Serve the chicken curry hot over steamed basmati rice or with warm naan. Garnish with additional cilantro and a wedge of lemon if desired.

bone-in chicken thighs (skin removed) or boneless thighs, cut into large pieces

plain yogurt

garlic, minced

fresh ginger, grated

kosher salt

ground turmeric

vegetable oil or ghee

unsalted butter (optional, for richness)

large yellow onion, finely diced

green chili (serrano or jalapeño), finely chopped (optional)

tomato paste

canned crushed tomatoes

ground coriander

ground cumin

ground paprika (or mild chili powder)

garam masala

ground cayenne pepper (optional, for heat)

bay leaf

low-sodium chicken stock or water

full-fat coconut milk or heavy cream (optional for a creamier curry)

fresh cilantro leaves, chopped

fresh lemon or lime juice

sugar or honey (optional, to balance acidity)

freshly ground black pepper

steamed basmati rice or naan

Peel and dice the potatoes into 1/2-inch cubes, slice the carrot, trim and cut the green beans into 1-inch pieces, and break cauliflower into bite-size florets. Measure peas.

Prep vegetables

Par-cook potatoes and carrots: place potatoes and carrots in a medium saucepan, cover with water, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and set aside.

If using frozen peas, thaw under warm water. Keep all vegetables ready to add to the curry.

Heat a large wide skillet or deep saucepan over medium heat. Add vegetable oil and let it warm for 30 seconds.

Add mustard seeds and cumin seeds. When mustard seeds start to pop (about 20–30 seconds), add the chopped onion. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add minced garlic, minced ginger, and slit green chili. Cook, stirring, for 1–2 minutes until fragrant but not browned.

Reduce heat to medium-low. Add ground coriander, ground cumin, turmeric, and red chili powder. Stir continuously for 30–45 seconds to toast the spices and bloom their aroma.

Add the chopped tomatoes (or canned crushed tomatoes). Increase heat to medium and simmer, stirring occasionally, until the tomatoes break down and the oil begins to separate from the mixture, about 6–8 minutes. If the mixture seems very dry, add 2–3 tablespoons of water.

Season with salt. Taste and adjust lightly — the curry should be slightly concentrated since vegetables will be added.

Add the par-cooked potatoes, carrots, cauliflower florets, and green beans to the tomato-spice base. Stir gently to coat the vegetables with the sauce.

Pour in 1 cup of water or vegetable stock. Bring to a gentle simmer, cover partially, and cook for 8–10 minutes until the vegetables are tender and the flavors meld. Stir occasionally to prevent sticking.

Stir in peas and coconut milk (if using). Simmer 2–3 more minutes until peas are heated through and the sauce is slightly thickened.

Sprinkle garam masala over the curry and stir gently, cooking for 1 minute to combine flavors.

Turn off heat. Stir in lemon juice and chopped cilantro. Adjust seasoning with more salt or lemon juice to taste.

Let the curry rest for 3–5 minutes to allow flavors to settle, then serve hot.

potato, medium, peeled and diced

carrot, peeled and sliced

cauliflower florets

green beans, trimmed and cut into 1-inch pieces

frozen or fresh peas

mustard seeds

cumin seeds

onion, finely chopped

ginger, minced

green chili, slit (optional)

turmeric

red chili powder (or paprika)

tomatoes, chopped (or canned crushed tomatoes)

water or vegetable stock

coconut milk (optional, for creamier curry)

lemon juice

fresh cilantro, chopped

Pat the chicken thighs dry with paper towels. Trim excess fat and cut into 1-inch bite-size pieces.

Trim and cut chicken

Place the chicken pieces in a bowl and season with 1 tsp kosher salt and 1/2 tsp black pepper. Add 1 tablespoon of olive oil and toss to coat.

Season chicken

In a separate small bowl whisk together soy sauce, rice vinegar, honey, lemon juice, and sesame oil until honey is dissolved.

Mix marinade

Pour half of the marinade over the chicken, toss to coat, and let sit at room temperature for 10–15 minutes (or refrigerate up to 1 hour). Reserve the remaining marinade for later.

While the chicken marinates, wash and prepare the vegetables: thinly slice the onion, seed and slice the red bell pepper, halve and slice the zucchini, halve the baby carrots, and cut the broccoli into small florets so they cook evenly.

Pat the vegetables dry if necessary so they sauté rather than steam.

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat.

Heat pan

Add the marinated chicken in a single layer (work in batches if needed) and cook without moving for 2 minutes to develop color. Stir and continue cooking until chicken is cooked through and no longer pink in the center, about 3–4 more minutes. Transfer chicken to a plate and set aside.

Brown chicken

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pan. Add the minced garlic and sliced onion; sauté 1–2 minutes until fragrant and the onion begins to soften.

Sauté aromatics

Add the carrots and bell pepper and sauté 2–3 minutes. Add broccoli and zucchini and sauté another 3–4 minutes until vegetables are crisp-tender. Season lightly with 1/2 tsp kosher salt and remaining 1/2 tsp black pepper. If vegetables are browning too quickly, add 1–2 tablespoons of water or chicken stock to deglaze and steam briefly.

Cook vegetables

Return the cooked chicken to the skillet with the vegetables and stir to combine.

Return chicken to pan

In a small bowl whisk together the reserved marinade, chicken stock (or water), and cornstarch until smooth. Pour this mixture into the skillet and stir well. Bring to a gentle simmer; the sauce will thicken in 1–2 minutes. Taste and adjust seasoning with additional salt, pepper, or a pinch of red pepper flakes for heat.

Thicken sauce

Once the sauce coats the chicken and vegetables and reaches a glossy consistency, remove from heat.

Transfer Chicken Veg to a serving platter or individual plates. Sprinkle with chopped parsley or cilantro and toasted sesame seeds if using. Serve immediately with lemon wedges on the side to squeeze over just before eating.

Suggested serving: serve over steamed rice, quinoa, or noodles to absorb the sauce.

boneless skinless chicken thighs

extra-virgin olive oil

garlic cloves, minced

medium yellow onion, thinly sliced

red bell pepper, sliced into 1/2-inch strips

zucchini, halved lengthwise and cut into 1/2-inch half-moons

baby carrots, halved lengthwise (or 2 medium carrots, sliced)

broccoli florets

soy sauce (low-sodium preferred)

rice vinegar

honey

fresh lemon juice

chicken stock or water

cornstarch

sesame oil

red pepper flakes (optional)

fresh parsley or cilantro, chopped

toasted sesame seeds (optional)

lemon wedges

Rinse the basmati rice under cold water until water runs clear to remove excess starch. Combine rinsed rice with 2 cups water and 1 tsp salt in a bowl. Soak for 20–30 minutes while preparing the rest.

Pat dry fish pieces with paper towel. In a bowl combine 1 cup yogurt, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 tsp red chili powder, 1 tsp turmeric, 1 tsp garam masala, 1 tbsp lemon juice, 1 tsp salt and 1 tbsp vegetable oil. Mix to a smooth marinade.

Add fish pieces to the marinade and gently coat. Cover and refrigerate for 20–30 minutes (minimum 15 minutes) — avoid marinating for too long to prevent the fish from breaking down.

Heat 2 tbsp oil or ghee in a heavy-bottomed wide pot (or Dutch oven) over medium heat. Add whole spices: cinnamon stick, 4 cardamom pods, 4 cloves, 2 bay leaves, star anise (if using) and 6 peppercorns. Saute for 30 seconds until fragrant.

Add thinly sliced onions and a pinch of salt. Fry, stirring occasionally, until onions are golden brown and caramelized, about 12–15 minutes. Reserve 1 cup of these fried onions for garnish (birista).

Add 1 tbsp minced garlic, 1 tbsp minced ginger and slit green chilies. Saute 1 minute until raw smell fades.

Add chopped tomato and cook until it softens and oil separates, 4–5 minutes. Stir in 1 tsp coriander powder, 1 tsp cumin powder and 1 tsp red chili powder. Adjust salt to taste.

Stir in chopped cilantro and mint, reserve a handful of herbs for layering. Cook mixture 1–2 minutes and then reduce heat to low.

In a separate non-stick skillet, heat 1 tbsp oil over medium heat. Gently sear the marinated fish pieces 1–2 minutes per side just to set and lightly brown — they should not be fully cooked. Remove and set aside. Alternatively, spoon some of the biryani masala into the pot and place fish pieces on top and cook 1–2 minutes per side until lightly firm.

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tsp salt and 1 tsp oil/ghee. Drain soaked rice and add to boiling water. Add the reserved whole spices if you like an extra aroma. Boil the rice uncovered at high heat until it is about 70–80% cooked (grains still have a slight bite), about 6–8 minutes depending on rice age.

Drain the rice in a colander and set aside.

Preheat oven to 300°F (150°C) if you plan to finish in the oven. If finishing on stovetop, prepare for tight sealing with a heavy lid and dough or foil.

On top of the cooked biryani masala in the heavy pot, arrange the seared fish pieces evenly. Sprinkle a little reserved chopped cilantro and mint over the fish and some fried onions.

Layer the partially cooked drained rice over the fish and masala in an even layer.

Combine saffron threads with 3 tbsp warm milk and let sit 2 minutes. Drizzle saffron milk over the rice in a few spots. Sprinkle remaining fried onions, chopped cilantro and mint over the rice. If desired, add a few dots of ghee on top.

Seal the pot tightly: cover with a tight-fitting lid and seal edges with dough or heavy foil to trap steam (for stovetop).

National Dish Of Malaysia

Chicken Curry

Veg Curry

Chicken Veg

Fish Biriyani

Mutton Biriyani

Chicken Biriyani

Paella With Seafood