theboywhoatetheworld cooks: Watercress, Goji berry & Pork Rib soup
This light, nourishing broth, bursting with anti-oxidants and vitamins is the Malaysian-Chinese mother’s miracle cure for that cold you just can’t shake off. A single bowl of this detoxifying elixir,...
View Articletheboywhoatetheworld cooks: Nyonya Sambal prawns
This spicy Sambal Prawn dish is one of my all time favourites and a signature at my Nyonya Supper Club. Those who followed The Taste UK last year will also recognise it as that all-important first...
View Articletheboywhoatetheworld cooks: Ayam Kunyit
Turmeric (kunyit) is used widely in Malaysian cuisine. Its earthy flavour and distinct yellow colour is essential in everything from spice pastes to marinades, curries to Laksa broths. Long considered...
View Articletheboywhoatetheworld cooks: Sarawak Laksa
Ever since my maiden trip to Kuching earlier this year, I’ve been missing the food of the region massively – Sarawak Laksa especially! If you are looking for a Laksa that is slightly subtler compared…...
View Articletheboywhoatetheworld cooks: Devil’s Curry Chicken
This fiery, red chicken curry hails from the southern Malaysian state of Malacca. The eponymous ‘Devil’ comes in the form of its distinct red colour and spiciness! A historic, prominent trading port...
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