Nyonya Ayam Tempra (Stovetop and Pressure Cooker Variations)

800 gr boneless skinless chicken thigh you can use about 3 lbs bone-in, skin-on drumsticks, leg quarters,or 1/2 of chicken 3 large onions thinly sliced, red onion is best 2 cloves garlic finely minced 4 thin slices of ginger 3 red chilies optional, seeded if you want and chopped 3 Tbsp cooking oil 3 Tbsp… Continue reading Nyonya Ayam Tempra (Stovetop and Pressure Cooker Variations)

Crispy Fried Shallots

4 Shallots Place your diced shallots between two paper towels. Firmly press down with your hands to squeeze out as much moisture as possible. Place to one side. Heat up oil in a large pot to 120C/250F and add in your shallots. Make sure the heat does not creep any higher, you want to fry… Continue reading Crispy Fried Shallots

Soy-Glazed Chicken Breasts With Pickled Cucumbers

1 English cucumber, thinly sliced 1 shallot, peeled, halved and thinly sliced lengthwise 1/4 cup rice vinegar Kosher salt and black pepper 1/4 cup low-sodium soy sauce or tamari 2 tablespoons honey or maple syrup 4 boneless, skinless chicken breasts (1 1/2 to 2 pounds) 2 tablespoons vegetable oil 2 garlic cloves, smashed 1 teaspoon… Continue reading Soy-Glazed Chicken Breasts With Pickled Cucumbers

Spicy Cauliflower and Green Beans with Coconut

2 tablespoons grapeseed or other neutral oil 1 pound head cauliflower, trimmed and cut into 1-inch florets 8 ounces green beans, trimmed and cut into 1½- to 2-inch lengths Kosher salt and ground black pepper 2 medium garlic cloves, finely grated 2 Fresno OR jalapeño chilies, stemmed, seeded and finely chopped 2 tablespoons lime juice,… Continue reading Spicy Cauliflower and Green Beans with Coconut

Jackfruit Ice Cream (condensed milk version)

Ripe jackfruit – 10 Fresh cream – 200 ml medium fat Condensed milk – 1 cup Wash the jackfruit and remove seeds. Add jackfruit to blender and puree it adding very little water. Chop 3-4 jackfruit into small pieces and keep aside. Take fresh cream in a mixing bowl and beat using hand whisk or… Continue reading Jackfruit Ice Cream (condensed milk version)

Jackfruit Ice Cream (standard version with eggs)

4 egg yolks, whisked 1/2 cup sugar, or to taste 1 1/2 cups milk 1 1/2 cups heavy cream 1 1/1/2 cups jackfruit jam (see related recipe) In a saucepan heat the milk on a low flame till just warm. Add the sugar and dissolve. Add a couple of tablespoons of the warmed milk to… Continue reading Jackfruit Ice Cream (standard version with eggs)

Roasted Fish With Spice Butter and Tomatoes

1 pint cherry or grape tomatoes (halved or quartered, if they are large) Kosher salt 6 tablespoons unsalted butter, melted 3 garlic cloves, finely grated or minced 1 teaspoon finely grated lemon or lime zest 1 to 2 teaspoons spice blend of choice (see notes) 4 (6-ounce) mild white fish fillets (for example, cod, hake… Continue reading Roasted Fish With Spice Butter and Tomatoes

Basic Vegetable Soup with Ginger and Chilies

In a big stock pot: Heat up some coconut oil, canola, or peanut oil till it shimmers Throw in a couple cups of chopped onion, a quarter cup of chopped garlic, about a half cup of thick slices of fresh ginger, and one or two chopped serrano chilis. Once they have sweated down, pour in… Continue reading Basic Vegetable Soup with Ginger and Chilies

Bok Choy Salad with Cucumber and Peanuts

3 tablespoons lime juice 2 tablespoons soy sauce 2 tablespoons grapeseed or other neutral oil 1/4 cup finely chopped fresh cilantro 2 teaspoons white miso 1 teaspoon finely grated fresh ginger Kosher salt and ground black pepper 1 Fresno OR jalapeño chili, stemmed and seeded, half minced, half thinly sliced, reserved separately 3 scallions, whites… Continue reading Bok Choy Salad with Cucumber and Peanuts

Go-To Mint-Cilantro Vinaigrette

1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce or Yondu (or a combination) 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Combine all ingredients… Continue reading Go-To Mint-Cilantro Vinaigrette

Pork Adobo

1 1/2 – 2 lbs pork shoulder or pork butt roast large pieces of fat and any bone removed *see Note 1 6-8 cloves garlic lightly smashed 4 bay leaves Coarsely ground black pepper or smashed whole peppercorns 1/3 Cup low-sodium soy sauce 1/3 cup distilled white or unfiltered cider vinegar *see Note 2 1… Continue reading Pork Adobo

Sautéed Shrimp With Coconut Oil, Ginger and Coriander

2 1/2 tablespoons refined coconut oil 6 scallions, white parts thinly sliced; dark green parts sliced and reserved 1 tablespoon finely chopped peeled ginger 2 garlic cloves, finely chopped 1/2 teaspoon ground coriander 1 pound large shrimp, shelled 1/2 teaspoon kosher salt 1 teaspoon fresh lemon juice 1/2 teaspoon ground black pepper Lemon wedges, for… Continue reading Sautéed Shrimp With Coconut Oil, Ginger and Coriander

Pandan Ice Cream

80 grams (3 ounces) pandan leaves, cut into 10-centimeter (4-inch) pieces 200 milliliters (7 fluid ounces/scant 1 cup) coconut water 200 grams (7 ounces) sweetened condensed milk 200 milliliters (7 fluid ounces/scant 1 cup) double (heavy) cream Blend the pandan leaves with the coconut water until smooth. Push the liquid through a sieve and into… Continue reading Pandan Ice Cream

Next-Day Turkey Salad With Fried Shallots and Herbs

1 1/2 cups thinly sliced shallots 4 tablespoons peanut oil 2 cups leftover cooked turkey meat, pulled into bite-size pieces 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1 jalapeño, seeded and minced Handful of cilantro and mint leaves, torn Divide the sliced shallots: Soak 1/3 cup of the shallots in cold water for… Continue reading Next-Day Turkey Salad With Fried Shallots and Herbs

Next-Day Turkey Silog (Garlic Fried Rice With Eggs)

1/2 cup canola or other neutral oil, plus more as needed 8 to 12 garlic cloves, to taste, peeled and ends trimmed Kosher salt 8 cups day-old cooked white jasmine rice 1 to 1 1/2 cups leftover gravy (omit if using ham) 1 1/2 pounds leftover turkey or ham, sliced 1/4-inch thick 4 eggs Make… Continue reading Next-Day Turkey Silog (Garlic Fried Rice With Eggs)

Pressure Cooker Sticky Tamarind Baby Back Ribs (with Slow Cooker Variation)

4 to 5 pounds baby back ribs 1 teaspoon kosher salt, plus more to taste 1/4 cup tamarind paste or concentrate 1/4 cup fresh orange juice (from about 1/2 orange) 1/4 cup honey, plus more as needed 2 tablespoons soy sauce 1/4 teaspoon grated lime zest 1 tablespoon fresh lime juice 1 star anise pod… Continue reading Pressure Cooker Sticky Tamarind Baby Back Ribs (with Slow Cooker Variation)

Spicy Tamarind Pork Ribs With Scallions and Peanuts

2 racks baby back or spare ribs (about 2 1/2 pounds each) 1 cup dark brown sugar 2 teaspoons garlic powder 1 teaspoon ground cayenne 1 teaspoon black pepper 1 tablespoon kosher salt, plus more to taste 1/2 cup store-bought tamarind concentrate or purée 1 scotch bonnet chile, stemmed and chopped, or 2 tablespoons sambal… Continue reading Spicy Tamarind Pork Ribs With Scallions and Peanuts

Pork Noodle Soup With Ginger and Toasted Garlic

3 tablespoons neutral oil, grapeseed, vegetable or canola 8 garlic cloves, thinly sliced 1 pound ground pork 1 1/2 teaspoons red-pepper flakes, plus more to taste Kosher salt and black pepper 4 cups chicken broth 3 tablespoons soy sauce or tamari, plus more to taste 1 large bunch pea leaves or spinach, thick stems removed,… Continue reading Pork Noodle Soup With Ginger and Toasted Garlic