Sri Lankan Mango Fish Curry: Miris Malu:

Village cooking, traditional cooking,  also Kerala style and Sri Lankan style heritage cooking (SRI LANKAN COCONUT MILK FISH). Cooking in clay pot is not only truly meaningful, but considered healthier because it preserves nutrients, requires less oil, and allows slow, even cooking.

This fish curry takes the Sri Lankan fish curry recipe, known as Miris Mallu, cooked in clay pot, but with its own tweet and twist. Still, featuring from a stratch, homemade curry paste. Pan roasted spices to release their aromas, and traditionally pounded, but for easy cooking, blended (KEEMA RECIPE). 

Chilli Chicken Recipe: Chinese Style

A popular order during Chinese meals, or as one of the dishes in a Chinese mix rice (chap fun) eatery, Chilli Chicken features dried red chilies, spring onions, and soy sauce with tender chicken pieces. Its simplicity makes it a sincerely appetizing dish (BEANS STIR-FRY CHINESE STYLE). 

This recipe follows the same high-fire stir-frying (woi hei) style found in eateries. It also includes crispy fried cashew nuts. This gives it the name Cashew Nut Chilli Chicken or Chilli Chicken Cashew Nut, depending on which you prefer to put first.

 

Get your plate of rice ready. The pairing does not have to be elaborate for this classic Chinese-style chilli chicken (CHILLI PRAWNS CHINESE STYLE). 

Kuih Buah Melaka/Ondeh-Ondeh

Whether known as Kuih Buah Melaka, or spelled as onde-onde or ondeh-ondeh, it’s one of Malaysia’s beloved traditional desserts, or kuih-muih (WAJIK PULUT/GLUTINOUS RICE CAKE). 

Taking a bite into the chewy, pandan-scented glutinous rice balls coated with palm sugar (Gula Melaka), bursting in your mouth, is a true Malaysian treat.

 

Back then, white glutinous rice (pulut putih) was soaked overnight, rinsed, and pounded into flour. These days, making ondeh-ondeh is easier with store-bought glutinous flour, making the process convenient and time-saving.

Crispy Fried Cauliflower Recipe: Gobi 65

Crispy fried cauliflower florets, also known as Gobi 65, are coated in a spiced batter and fried to a golden crisp. Each floret puffs up with a vibrant yellow hue from turmeric, with curry leaves in the batter adding fragrance and visual appeal (POTATO CURRY VEGETARIAN).

This batter-fried cauliflower is a vegetarian take on the famous Chicken 65, offering a crunchy, aromatic snack or appetizer.

 

To make this Gobi 65 recipe, start with the batter. The consistency is key. Too thick, and it overpowers the cauliflower; too thin, and the florets won’t hold together. The right balance seals in each floret for a crispy exterior and a tender bite inside.

Orange Cake Recipe: Eggless

The scent of orange cake, both while baking and after, is uplifting to the tastebuds. A fresh citrus burst in every bite makes this cake simply delicious. That’s exactly what this recipe is about, an eggless and vegetarian orange cake. It uses fresh orange juice and zest from Mandarin oranges.

If Mandarin is not available, any type of orange or even store-bought juice will do. Just ensure store-bought juice is sugar-free, as condensed milk already adds sweetness (NO-BAKE CHEESECAKE). 

Asam Laksa Recipe: Nyonya Style

What makes this Asam Laksa unique and outstanding? It’s a bowl of colorful fish broth, noodles, and fresh toppings. This is the Nyonya Style Asam Laksa, known for its aromatic fresh herbs, which form the base of the fish soup (TOM YUM FISH).

Unlike the typical reddish or dark brown fish soups, this recipe features a yellow hue from fresh turmeric.

 

The rest is mostly about making the fish soup and choosing toppings. Common choices include pineapple for natural sweet and sour notes. There’s no compromising on spiciness, add red chillies or even bird’s eye chillies to taste (HONGKONG WONTON NOODLE SOUP). Garnish with fresh mint leaves for an extra aromatic touch.

Chilli Prawns Recipe: Chinese Style

Succulent, juicy prawns stir-fried in soy sauce, spiced with red chilies, and lifted by the aroma of kaffir lime leaves. This is not your usual chili prawns, and not even the typical Chinese-style chilli prawns. It’s a tweaked version.

Made with common Chinese ingredients but infused with kaffir lime leaves instead of spring onions or coriander (PORK CHOPS RECIPE). 

 

Think of it as a touch of fusion Chinese cooking. Tiger prawns as the star, cooked skin-on for maximum tastiness.