These dishes are so full of flavour

cornflour for sprinkling 400g medium large prawns, well trimmed 2 tbsp butter 2 tbsp oil 2 pandan leaves, finely shredded 2 kaffir lime leaves, finely shredded 1 sprig curry leaves 1 stalk lemongrass, finely sliced 2 birds eye chillies, sliced 2 tbsp quick-cooking oats Seasoning 1/2 tsp chicken stock powder 1 tbsp fish sauce 2 tbsp sugar or to taste Sprinkle a little cornflour over the prawns. Heat enough oil in a wok and deepfry prawns until just cooked.

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Curry kapitan

It was love at first bite. Of all the delectable delights I had on a recent insider’s food odyssey to Penang, kari ayam kapitan Nonya (Nonya chicken curry kapitan) takes top spot.

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Cook Peruvian quinoa the Malaysian way

Ambassador of Peru to Malaysia Guido Loayza is a talented cook who is so obsessed with food that he even admits to dreaming about it in his sleep. He likes cooking Peruvian food and developing the dishesfurther by incorporatinglocal ingredients that are easily available to him.

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