Malaysian

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.

Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.

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.

Less well-known than Malaysia's curry laksa, asam laksa is a breed all its own: sour, sweet and rich with fish, it's not for the faint-hearted.

The Melbourne barbecue restaurant is embracing the wok.