How to make Chickpeas Curry – Heat up a big pan on low. Add coriander seeds and cumin seeds. Cook for about 2 minutes or until aromatic. Add curry leaves. Cook for about 20 seconds. Add red onion and a big pinch of salt. Cook until the onion is softened.
How to make Spicy Baked Beans on Toast – Heat up a skillet on medium. Add about a tablespoon of cooking oil. Once the oil starts smoking, add bacon, a pinch of salt and black pepper. Stir-fry until the bacon turns slightly crispy.
How to make Nasi Biryani – Grind tomatoes to a smooth paste. Set aside. Grind green bird’s eye chillies with 100 ml of water to a smooth paste. Set aside.
How to make Thai Basil Chicken – In a bowl, mix together light soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar and water. Set aside. Heat up a wok/pan on medium-heat.
How to make Easy Teriyaki Sauce – Heat up a saucepan on low-heat. Add sugar, Mirin and light soy sauce. Stir until the sugar is fully dissolved. Immediately remove from heat. Store in an air-tight container and keep in the fridge.
How to make Buttermilk Chicken (Malaysian Edition) – Cut chicken into bite-size cubes. Marinate with salt and white pepper for 30 minutes. Add egg, all-purpose flour and corn flour. Mix until all ingredients are well combined. Set aside.
How to make Char Kuey Teow – Mix together light soy sauce, cooking caramel and white pepper. Set aside. Heat up a wok on medium-heat. Once the wok starts to smoke, add cooking oil.
How to make Nasi Lemak Sambal Ikan Bilis – Boil dried red chillies for 5 minutes. Strain and set aside. Toast “belacan”. Set aside. Using a blender or a food processor, add shallots, garlic, 1 1/2 of red onion, ginger, boiled dried red chillies, dried anchovies, 150 ml of water and 60 ml of peanut oil. Blend to form a smooth paste.
How to make Sichuan Pepper Prawns – Soak dried chillies in hot water. Set aside. Mince garlic. Set aside. Mince about 1 inch of ginger. Set aside.
How to make Claypot Chicken Rice using rice cooker – Soak shiitake mushroom with hot water. Set aside. Cut, peel and juice about 2 inches of ginger. Set aside.