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Rempah - Spice Paste 

Sambal - Chilli and Tamarind Condiment 

Laksa Soup- Coconut Curry Soup with Noodles 

Ayam Goreng - Malaysian Fried Chicken 

Nasi Lemak- Coconut Rice with Traditional Condiments 

Roti Canai - Roti with Curry Sauce 

🌶 Rempah- Spice Paste 

Rempah, the heart and soul of Malaysian cooking, is a fragrant spice paste that infuses dishes with layers of aromatic heat and depth. Made from a vibrant combination of fresh herbs and dried spices, this paste serves as the foundation for many iconic dishes like rendang, laksa, and ayam goreng. Whether you're making a curry, stir-fry, or slow-cooked stew, this homemade rempah spice paste will eevate your cooking with its bold and authentic flavors. Easy to prepare and packed with aromatic spices, it’s a must-have in your kitchen arsenal for anyone looking to explore the rich, complex tastes of Malaysian cuisine.

Serves: Makes 400g 

Preparation time: 15 minutes 

Execution time: 10 minutes 

Ingredients

• 6 cloves garlic, peeled

• 6 dried chillis (10g), rehydrated, minced finely 

• 2 large red chillis, minced finely

• 3 bird’s eye chillis, minced 

• 1 whole shallot, minced finely

• 2pcs coriander root 

• 2x2x2 cm ginger, minced finely

• 2x2x2 cm galangal

• 4cm stalk lemongrass

• 1 tsp turmeric powder 

• 1 tsp coriander seed

• 1.5 tsp salt

• 1 tsp dried prawns

METHOD 

1. Place the dried prawns, salt, and spices into a mortar and pestle and crush until they become a sandy powder. 

2. Add in the lemongrass and galangal and pound until they are crushed well. 

   1. Add in the rest of the ingredients and crush them until they are a smooth paste. 

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🐟 Sambal - Spicy Malaysian Chili Paste

This sambal recipe is the perfect blend of heat, umami, and tang, designed to add a punch of flavor to your meal. A beloved accompaniment in Malaysian cuisine, this sambal is made with a combination of dried and fresh chillies, tamarind, shrimp paste (belacan), and aromatics, creating a robust, flavorful paste that can complement everything from fried chicken to grilled meats, or even be enjoyed with rice.

Serves: 12
Preparation time: 10 minutes
Execution time: 15 minutes

INGREDIENTS

• 6 large dried chillies, soaked in hot water

• 4 fresh long red mild chillies, minced finely

• 1 tbsp tamarind paste

• 2 tbsp sugar

• 2 tsp belacan (shrimp paste)

• 4 cloves garlic, minced

• 3 shallots, minced

• 4 tbsp vegetable oil (for frying)

METHOD

1. Prepare the Chiles: Begin by soaking the dried chillies in hot water for about 1 hour minutes, or until they soften. Once softened, remove the stems and seeds, then set aside.

2. Make the Sambal Paste: In a blender or food processor, combine the soaked dried chillies, fresh red chillies, tamarind paste, sugar, belacan, garlic, and shallots. Blend until you get a smooth, thick paste. If needed, add a little water to help blend the ingredients, but try to keep it as thick as possible.

3. Fry the Sambal: Heat the vegetable oil in a frying pan or wok over medium heat. Once the oil is hot, add the blended sambal paste to the pan. Stir-fry for about 8-10 minutes, or until the paste darkens slightly and becomes fragrant. The sugar will caramelize a bit, giving the sambal a rich, balanced flavor.

4. Adjust the Seasoning: Taste the sambal and adjust the seasoning ifnecessary, adding more sugar for sweetness, tamarind for tang, or chili for heat.

5. Serve: Once fried and fragrant, remove the sambal from the heat. Let it cool slightly before serving. 

🍛 Laksa Soup 

Laksa soup is a fragrant, spicy noodle soup that brings together a harmonious blend of rich coconut milk, savory stock, and a kick of aromatic spices. The perfect comfort food for any occasion, this dish is full of vibrant flavors and textures—from the silky tofu puffs to the tender prawns, and the fresh crunch of bean sprouts. Ideal for a cozy evening or an impressive dish for guests, this quick recipe comes together in under 40 minutes and offers a delicious balance of heat, creaminess, and umami.

Serves: 2  

Preparation time: 20 minutes

Execution time: 15 minutes

INGREDIENTS

For the Laksa Broth

• 2 tbsp coconut oil

• 6 tbsp rempah paste

• 500ml chicken stock

• 250ml coconut milk or cream

• ½ tsp fish, to taste

• ¼ tsp salt, to taste 

To assemble: 

• 50g bean shoots 

• ½ Lebanese or Chinese eggplant, half peeled, steamed 

• 1 egg (boiled for 8 minutes)

• 75g boiled rice vermicelli

• 75g Hokkien noodles 

• 4 prawns, blanched 

• ½ lime, cut into wedges 

• 4 pieces tofu puffs 

• 1 stalk coriander leaves 

METHOD 

1. Prepare the Broth: Heat the cooking oil in a pot over medium heat. Add the laksa paste and sauté for a couple of minutes until fragrant. Pour in the prawn or chicken stock, followed by the coconut milk or cream. Stir well to combine, then season with salt and fish sauce to taste. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.

2. Prepare the Noodles and Garnishes: While the broth simmers, boil the rice vermicelli and Hokkien noodles according to the package instructions. Drain and set aside. Slice the steamed eggplant and set aside with the other garnishes.

3. Assemble the Laksa: Divide the boiled rice vermicelli and Hokkien noodles between two bowls. Gently place the tofu puffs, eggplant slices, and blanched prawns on top of the noodles. Add a boiled egg (cut in half) to each bowl, and sprinkle the thinly sliced shallots over the top.

4. Finish the Dish: Pour the hot laksa broth over the noodles and garnishes in each bowl. Add a handful of bean sprouts for a crunchy texture, and serve with lime wedges on the side for an extra burst of freshness.

5. Serve: Serve your steaming bowls of laksa with chopsticks and a spoon.

🐔Ayam Goreng - Malaysian Fried Chicken

Ayam Goreng is a fragrant, crispy fried chicken dish that’s a favorite across Malaysia. Infused with bold spices from the rempah paste, this version uses succulent chicken thighs, offering a juicy bite with every crunch. Coated in potato starch for an extra crispy exterior, this fried chicken is perfect for a quick, flavorful meal or as part of a larger spread.

Serves: 2
Preparation time: 15 minutes
Execution time: 20 minutes

INGREDIENTS

• 2 chicken thighs, skin-on

• 2 tbsp rempah spice paste

• 1 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sugar

• 1 tbsp coconut milk

• 4 tbsp potato starch (for coating)

• 2 tbsp plain flour 

• 600ml vegetable oil (for frying)

METHOD

1. Prepare the Rempah Spice Paste: In a blender or food processor, combine the garlic, shallots, ginger, lemongrass, ground turmeric, chili powder, coriander, and cumin. Add a little water if needed and blend until smooth. Heat 1 tbsp vegetable oil in a small pan over medium heat. Add the spice paste and fry for 2-3 minutes until fragrant and slightly caramelized. Remove from heat and set aside to cool.

2. Marinate the Chicken: In a bowl, combine the cooled rempah paste with soy sauce, oyster sauce, salt, sugar, and coconut milk. Mix well. Coat the chicken thighs in the marinade, ensuring they’re fully covered. Let it sit for at least 15 minutes to absorb the flavors.

3. Coat the Chicken: After marinating, sprinkle the potato starch over the chicken, ensuring each piece is evenly coated. The potato starch will give the chicken its signature crispy texture when fried.

4. Fry the Chicken: Heat the vegetable oil in a frying pan over medium-high heat. Once the oil is hot, carefully place the marinated, coated chicken thighs into the oil. Fry for 8-10 minutes on each side, or until golden brown and crispy, and the internal temperature reaches 75°C (165°F). The skin should be extra crispy, and the chicken should be cooked through but juicy inside.

5. Drain and Serve: Once fried, remove the chicken from the pan and place it on paper towels to drain excess oil.

🍯 Nasi Lemak - Malaysian Coconut Rice with Spicy Sambal, Fried Chicken, and Traditional Garnishes

Nasi Lemak is a quintessential Malaysian dish that beautifully balances flavors and textures: rich, fragrant coconut rice, spicy sambal, crispy fried chicken, and refreshing garnishes. The sambal, with its blend of heat, sweetness, and tang, pairs perfectly with the coconut rice and crispy Ayam Goreng. Served with traditional accompaniments like a hard-boiled egg, toasted peanuts, and cucumber, this dish is a satisfying meal that brings the bold flavors of Malaysia to your plate.

Serves: 2
Preparation time: 15 minutes
Execution time: 35 minutes

INGREDIENTS

For the Coconut Rice:

• 800g jasmine rice

• 200ml coconut cream

• 800ml water 

• 1 pandan leaf, knotted

• 1/2 tsp salt

For the Sambal Ikan Bilis:

• 3 tbsp of sambol (from previous recipe) 

• 2 tbsp vegetable oil (for frying)

• 1/4 cup fried anchovies (ikan bilis)

To Serve:

• 2pcs ayam goreng (from previous recipe)

• 1 boiled egg, halved

• 2 tbsp toasted peanuts

• 1/2 cucumber, thinly sliced

METHOD

1. Cook the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, water, knotted pandan leaf, and salt. Bring to a boil over medium heat, then reduce the heat to low and cover. Let it cook for about 12-15 minutes, or until the rice is tender and fully absorbed the liquid. Remove from heat and let it sit for 5 minutes before fluffing the rice with a fork.

2. Prepare the Sambal: In a blender or food processor, combine the soaked dried chillies, fresh long red chillies, tamarind paste, sugar, belacan, garlic, and shallots. Blend until smooth. Heat the vegetable oil in a frying pan over medium heat, then add the sambal paste and fry for 8-10 minutes, stirring occasionally, until the sambal darkens and becomes fragrant. Add the fried anchovies and stir to combine. Cook for another 1-2 minutes, allowing the anchovies to crisp up and absorb the sambal flavor. Taste and adjust seasoning with more sugar or tamarind if needed.

3. Cook the Ayam Goreng: While the sambal cooks, prepare the Ayam Goreng as per the previous recipe. Coat the marinated chicken thighs in potato starch and fry them in hot oil until golden and crispy, about 8-10 minutes per side. Once done, remove the chicken and set it on paper towels to drain excess oil.

4. Assemble the Nasi Lemak: To serve, place a mound of the fragrant coconut rice in the center of each plate. Add a piece of crispy Ayam Goreng to the side. Spoon a generous amount of sambal with fried anchovies on top of the rice, and place the halved boiled egg next to it. Garnish with toasted peanuts and sliced cucumber for freshness and crunch.

5. Serve: Serve your Nasi Lemak hot, and enjoy this iconic Malaysian dish that perfectly balances rich, spicy, and savory flavors with refreshing, crunchy garnishes. It’s a meal that’s both comforting and satisfying, packed with layers of taste.

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🍖 Lor Bak – Bean Curd Skin Pork Rolls

Lor Bak is a classic Malaysian street food and home-cooked favorite, especially popular among the Penang Peranakan Chinese community. These savory pork rolls are made by wrapping a fragrant spiced pork mixture in thin sheets of bean curd skin (fu pei), then pan-fried until crisp and golden. The secret lies in the marinade—five-spice powder, soy sauce, and aromatic seasonings infuse the meat with deep umami flavor. Allowing the rolls to rest before cooking helps the flavors meld and the bean curd skin to soften and adhere properly. Often served with sweet chili sauce or a sticky soy dip, Lor Bak is crispy, juicy, and irresistibly addictive.

Serves: 2
Preparation time: 20 minutes (excluding marination/resting time)
Execution time: 25 minutes

INGREDIENTS

For the Lor Bak Filling:

• 100g minced pork (with some fat)

• ½ egg 

• 1 tbsp potato starch

• 2 tsp light soy sauce

• 1 tsp dark soy sauce

• 1 tsp oyster sauce

• 1 tsp sesame oil

• 1/4 tsp five-spice powder

• 1/4 tsp ground white pepper

• 1/4 tsp sugar

• 1 cloves garlic, minced

• 1/2 small shallot, finely minced

• 1 stalk spring onion, chopped

• 1/4 tsp salt (or to taste)

For Wrapping & Cooking:
2 sheets dried bean curd skin (fu pei), approx. 25x25cm each
1 tbsp cornstarch + 2 tbsp water (for sealing)
Vegetable oil (for shallow frying)

To serve:
Sweet Chili sauce (optional)

METHOD

1. Prepare the Filling:
   In a large bowl, combine the minced pork, egg, cornstarch, soy sauces, oyster sauce, sesame oil, five-spice powder, pepper, sugar, garlic, shallot, and spring onion. Mix well using your hands or a spoon until the mixture becomes slightly sticky and well-blended. Cover the bowl and let the mixture marinate in the refrigerator for at least 1 hour (or overnight for deeper flavor).

2. Soften the Bean Curd Skin:
   Wipe the bean curd skin lightly with a damp cloth to remove excess salt and soften the sheets. Cut each sheet into rectangles (roughly 20x15cm) to fit the amount of filling you'll roll. Avoid soaking the sheets in water—they will tear easily.

3. Wrap the Lor Bak:
   Place a piece of bean curd skin on a clean surface, smooth side down. Spoon about 2–3 tablespoons of filling along one edge, forming a log shape. Fold the sides over and roll tightly like a spring roll. Seal the end with the cornstarch-water mixture. Repeat until all filling is used.

4. Rest the Rolls:
   Place the wrapped rolls on a plate and allow them to rest for 15–20 minutes. This helps the skin adhere and makes frying easier.

5. Fry the Lor Bak:
   Heat 1–2 tablespoons of vegetable oil in a non-stick or cast-iron skillet over medium heat. Place the rolls seam side down and fry for 3–4 minutes on each side until golden brown and crispy. Adjust the heat as needed to prevent burning. If desired, you can slice each roll in half diagonally for presentation.

Serve:
Serve the Lor Bak hot with steamed rice or as a snack with hoisin-chili dipping sauce on the side. Enjoy the crunchy skin, juicy filling, and bold, aromatic spices in every bite.