But for the soul of Malaysian cuisine—the prawn mee, curry mee, and asam laksa—paste seemed like an unwelcome intruder. However, breaking the stigma associated with “instant” food in ...

For this sambal, use Malaysian or Singaporean belacan (fermented shrimp paste), which is drier than the Thai version. Canldlenuts - a rich nut with a high fat content, which is used to thicken ...

As Yin puts it: “Malaysian dishes are food for the soul ... Using the same wok, turn the heat down to medium and stir-fry the shrimp and oil paste until fragrant, which will take around one ...