• luluf on June 07, 2023

  Mussels in pineapple curry-also excellent. I think I put a tiny bit too much tamarind as I thought it was a little too sour but my husband thought it was perfect. I think it would be fantastic with prawns which I will do next time. It’s also an extremely easy recipe if you have a food processor

• luluf on June 07, 2023

  Nyonya Chicken Curry- this was delicious

Notes about Recipes in this book

• Chicken satay

  • Deja1 on October 05, 2024

    The first dish I made from this book and it was delicious. The instructions to make the spice paste and peanut sauce are very well described and I love that there is extra paste left over to make more dishes with. The sauce is quite mild and could use extra chili.

• Hainanese chicken rice

  • cheezacooks on September 17, 2025

    Overall, simple version of hainanese chicken rice. I think the butter rice and accompanying recipes were pretty good. But overall I think there could be more spices in the broth.

• Signature curry laksa

  • catmummery on November 01, 2025

    This takes time to make but is soooo good! The paste makes the laksa super flavourful - will be making again and will batch cook the paste and freeze next time

• Black pepper lamb soup

  • Nichill on December 07, 2021

    This is delicious and really interesting, but I’m not entirely sure about the method and description. Admittedly, I used bone-in slice of lamb shoulder, and should have cooked it for longer as a result, and didn’t bother with the deep-fried shallots. In order to “blitz” the spice paste, I should have used something larger than my Kenwood spice mill: I ended up with unevenly ground spices. Simmering for 2 hours wasn’t enough, but probably due to use of lamb shoulder. It says “remove the meat, and then the star anise, cardamom pods and cinnamon stick, and you should have a completely clear stock. There were sliced onions in the marinade, as well as my poorly ground garlic, ginger and spices, and bits of lamb bone. I ended up sieving it all. Very tasty, but a lot of meat to have with no vegetables.

• Beef rendang

  • luluf on July 16, 2023

    Took 3 hours to cook but the best rendang i have eaten. My coconut cream did not caramelise in the microwave in 4 minutes though, took way longer and then the water separated and it was short of curdled. If anyone knows a better way to do this easily, please let me know

  • Heah on May 11, 2026

    I have the same problem with the coconut cream. I think it can just be added to the rendang. I also reduced the tamarind.

• Lamb in tamarind and green chilli

  • peaceoutdesign on February 22, 2022

    Thick lamb chops were used and seared before putting in the oven. I cooked to medium rare so a bit different than they cooked the breast and not as much fat was released. I used seeded serranos and the chile mix was perfect. I didn't add the lamb to the pan with the chilies just out of the fear of it being too hot.

• Chinese-style steamed seabass

  • RugbyRd on March 05, 2023

    Includes a ginger, mushroom, soy sauce

• Mamak Indian lentil curry

  • peaceoutdesign on February 22, 2022

    This feeds 4 as a side, no more. I didn't use the curry leaves and stalk but did add a bit of a curry blend. I added an extra 1/4 cup of lentils and a bit of water. The dried chili I used was an Ancho just because I didn't want to add more heat. The green chili was a seeded serrano.

• Vegetable fritters

  • takstephe on April 26, 2022

    Very good but I would make 2x the serving of the ginger chili sauce because it is very good and the fritters could have used more for serving. Also, eat quick, they are much better hot

• Coconut pudding with salted banana caramel

  • peaceoutdesign on February 22, 2022

    This is a very small portion of the pudding. I would double it for 6 servings. Don't let the banana caramel cool completely but top the pudding while it still flows otherwise it comes out in blobs and can't be spread. The amount of sweetness was perfect and everyone enjoyed it.

• Kavey Eats

  Alongside the helpful cultural insight, personal stories and charming anecdotes these recipes provide a solid and very delicious introduction to Malaysian cooking.

  Full review

• Eat Your Books

  A beautiful blend of classic, fusion, hawker meets home style, dishes await us in this exciting new book.

  Full review