Malaysian

What is kaya?

A staple in Singaporean and Malaysian coffee shops, this coconut spread lends an extra dimension to sweet breakfasts and desserts.

Part curry, part noodle soup and a whole world of slurpable goodness.

Sambal, dried shrimp and seasonal vegetables add up to one deliciously simple salad that's ideal served as part of a banquet.

Fragrant with lemongrass, tingling with Sichuan peppercorn and enriched by galangal and makrut lime leaves, this is a sauce to remember.

A caramel-like flavour comes through in the sauce accompanying this fish. You'll want to savour every last drop over a big bowl of steamed rice.

Malaysia's take on fried chicken involves the distinctive fragrance imparted by curry leaves as well as a spicy tamarind syrup to coat the chicken.

The Melbourne barbecue restaurant is embracing the wok.

Splendid heritage architecture, a thriving urban arts scene and great street food define Penang’s capital, writes Lara Dunston.

“The laksa paste and the stock can be made ahead of time, making the last-minute cooking and assembly quick and easy," says Christine Manfield.

Shophouses and mansions in Penang are restored as UNESCO heritage award winning hotels.