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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 green 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

• ½ tsp belancan

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. 

🐟 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

• 2 tbsp flour 

• 4 tbsp potato starch (for coating)

• 2 tbsp plain flour

• 400ml 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.

🥦Roti Canai with Rempah Curry Sauce

Roti Canai is a beloved Malaysian flatbread that’s crispy on the outside and soft and chewy on the inside. Served with a flavorful rempah curry sauce, this dish is the ultimate comfort food. The process of folding and flattening the dough creates those iconic flaky layers, making each bite indulgent and satisfying. Resting the dough overnight allows the gluten to develop, resulting in an even softer, stretchier texture. Paired with the spicy, aromatic curry sauce made from the rempah paste, this roti canai will transport you straight to Malaysia.

Serves: 2
Preparation time: 15 minutes (excluding resting time)
Execution time: 20 minutes

INGREDIENTS

For the Roti Canai Dough:

• 180g all-purpose flour

• 90g water

• 1 tbsp ghee (clarified butter)

• 1/2 tsp salt

• 1 tsp sugar 

• 1 tbsp vegetable oil (for greasing)

For the Rempah Curry Sauce:

• 3 tbsp rempah spice paste (from previous recipe)

• 200ml coconut milk

• 200ml chicken stock

• 1 tbsp tamarind paste

• 2 tsp sugar

• 1 tbsp vegetable oil

• 1/2 tsp salt (to taste)

• 1 tsp fish sauce (optional for extra umami)

METHOD

1. Prepare the Roti Canai Dough: In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Add the ghee and vegetable oil. Gradually pour in the water, stirring with your hand or a spoon until a dough starts to form. Knead the dough for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a small amount of flour. Once the dough is ready, cover it with a damp cloth and let it rest for 10 minutes.

2. Rest the Dough Overnight: After resting for 10 minutes, divide the dough into small balls (about the size of a golf ball). Coat each ball lightly with vegetable oil, then cover them with plastic wrap or place them in a sealed container. Refrigerate overnight to allow the dough to relax and develop more elasticity.

3. Prepare the Rempah Curry Sauce: While the dough is resting, prepare the rempah curry sauce. Heat the vegetable oil in a saucepan over medium heat. Add the rempah spice paste and fry it for 2-3 minutes until fragrant and slightly darker in color. Add the coconut milk, water or chicken stock, tamarind paste, sugar, and salt. Stir well and bring the sauce to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly. Taste and adjust the seasoning with fish sauce or more sugar as needed.

4. Cook the Roti Canai: After the dough has rested overnight, remove it from the fridge and allow it to come to room temperature for 15-20 minutes. On a lightly oiled surface, take one dough ball and start stretching it out by gently pressing and pulling it with your hands until it forms a thin, almost transparent sheet. The dough should be large enough to fit your pan. Once stretched, fold the edges into the center to create layers, then fold it over itself into a square or round shape.

5. Fry the Roti: Heat a non-stick or cast-iron skillet over medium heat and lightly oil it. Place the folded roti canai onto the pan and cook for about 2-3 minutes on each side, or until golden brown and crispy. Use a spatula to press down gently on the roti to ensure it crisps up evenly. Once cooked, remove from the pan and set aside. Repeat with the remaining dough balls.

6. Serve: Serve the freshly fried roti canai hot with a generous portion of rempah curry sauce on the side. You can break off pieces of the roti and dip them into the curry sauce for a truly satisfying meal.