Notes about Recipes in this book

• Malay net pancake (Roti jala)

  • PriyaPath on March 29, 2026

    Super easy to make. Great combination with the Malay chicken curry.

• Chicken in soy sauce & honey (Ayam masak madu)

  • lilham on May 29, 2021

    I used bay leaves because I don’t have access to curry leaves. The dish is sweet and savoury and reminds me of soy sauce chicken from m childhood. I love this and will make again.

• Simple Malay chicken curry (Gulai ayam)

  • lilham on May 08, 2021

    The author said this curry is slightly thicker than is traditional. I don’t know what this dish should taste and look like. However, what I got was a thin curry, nothing like what I have expected from the description. The taste is pleasant but not amazing.

• Spicy & sour beef stew (Singgang daging)

  • sir_ken_g on March 26, 2016

    This was my first try for this book and it was excellent - full of flavor. I followed it to the letter except that I used cross cut beef shank and so it needed longer simmering...probably improved it.

  • meggan on January 29, 2018

    I made this with chuck stew beef which turned out fine. This was good served with rice but I did fish out all the aromatics before serving as I hate getting a bite of lemongrass stringies.

• Aromatic chicken curry (Kari ayam)

  • FritB on July 24, 2016

    Nice curry. I added parsley, chive and lime

• Beef in soy sauce (Daging masak kicap)

  • Frenchfoodie on April 26, 2026

    Delicious, needed longer simmer with the stewing cut I used but was worth the wait.served with mango salad from the same book.

• Chicken in chilli & tomato sauce (Ayam masak merah)

  • lilham on September 28, 2021

    I used Sriracha for the chilli sauce. I used only about half the amount specified because my children aren’t great with hot food. This is delicious and will make it into my regular rotation.

• Malaysian Portuguese devil's curry (Kari ayam devil)

  • kitchen_chick on May 02, 2018

    Delicious. I love the sharp, strong chili and vinegar flavor that forms the backbone of this dish. The recipe makes a large amount, so I cut it in half to feed two and still have leftovers for lunch the next day.

• Fried spiced chicken (Ayam goreng berempah)

  • Frenchfoodie on August 21, 2023

    Delicious. Juicy and tasty, easy to prep the night before and, when cooked in a casserole dish, generated a lovely sauce. I pushed the spice paste under the skin of my chicken legs.

• Nyonya vermicelli noodle salad (Kerabu bihun Nyonya)

  • kitchen_chick on May 13, 2018

    Though not listed in the ingredients, the photo in the cookbook includes tomatoes and quartered hard boiled eggs, and they are good additions to this salad. Galangal or ginger can substitute for the ginger flower purée. I will probably increase the amount of shrimp next time

• Prawn curry laksa (Kari laksa udang)

  • Frenchfoodie on March 14, 2026

    Delicious; good depth of flavour and comes together easily. I changed up the veg, using carrot, spring onion and broccolini.

• Anchovy egg-fried rice (Nasi goreng ikan bilis)

  • meggan on March 27, 2021

    Frying anchovies makes the kitchen smell like hell but the rice is good and simple. The anchovies are fun to eat whole and gross out your kid.

• Rice pudding with dark coconut sugar syrup (Sago gula melaka)

  • Nichill on November 14, 2016

    I was impressed with how straightforward this was. Trying to make an egg-free dessert without going to the shops, it was quicker than most rice puddings, and the contrast of the sauce and pudding, in both colour and flavour, was delightful. I wouldn't eat the pudding without a sauce: it would be too rich.

• Chilli paste (Cili kisar)

  • kitchen_chick on April 27, 2018

    Recipes uses 15g dried chiles and claims to make 8-10Tbs. 15g of dried chilies only made around half that at best.

• Peanut sauce (Kuah kacang)

  • Beth891 on January 18, 2026

    Delicious peanut sauce! I made a few changes - I skipped the chilli as I was cooking for a 5 year old and I used a chunky dark roast peanut butter instead of roasting the peanuts to make it a bit speedier. I also used a small red onion rather than shallots as I didn't have any. Half quantities was the perfect amount for 2 adults and a 5 year old. It was a little bit of effort but so tasty so I would definitely make it again.

• Chicken satay skewers (Sate ayam)

  • sir_ken_g on May 09, 2017

    Great dish. Must be some blender if you can powder lemon grass.

  • Frenchfoodie on June 21, 2019

    Seriously good, serve with peanut sauce from this book too.

  • Beth891 on January 18, 2026

    Omg so good! I made this and the peanut sauce from the same book and it was absolutely delicious. The flavour really reminded me of the dish in Malaysia and the smell cooking was absolutely divine! I cooked it on a griddle pan and it worked great. Half quantities was loads for 2 hungry adults and a hungry 5 year old. I served with sushi rice, cucumber, stir fried baby corn and the pickled onion from the same book. It's a bit of effort but so worth it!

  • NasimB on May 11, 2026

    Wasn’t very happy with this one . It was so tumeric heavy- the dish became powdery. I used 1/3 of the amount (1tbsp) but still it was too much. Having it with the peanut sauce , at the end of the book, made it more enjoyable . We will make it after a bit more research . And I had to use a blender for the lemon grass- and blend for a long time