Malaysian

Tony Tan’s eggplant, coconut and tamarind sambal

A sambal that hits all the right sour and spicy notes.

The curry laksa may be better known, but asam laksa is a breed all its own: sour, sweet and rich with fish.

Everyday instant noodles made luxe. It could only be the work (and wok) of Ho Jiak's Junda Khoo.

When coconut, spices and noodles combine...

Comfort in a bowl.

For the first time in his professional career head chef Loong Oon is cooking the food of home, in tribute to his late Amah.

This supremely comforting classic is a cinch if you know the tricks. Here's how it's done.

A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.

Part soup, part gentle curry, this brothy-y recipe is best served with rice and noodles. Add curry leaves and fish sauce for extra dimension.

This dessert is popular in Malaysia and Singapore, and we can why – it's pretty, simple and sweet with palm-sugar syrup.