Fish Head Curry, Minus the Head Takes a look at a favourite in Malaysia and Singapore, Fish Head Curry, and how using prawn stock can replace the depth of flavour imparted by the fish head. Incorporate mackerel steaks and you can have all the fish you want to eat, with the taste of Traditional Fish Head Curry.

World War Soup – A Recipe Lost, Re-Created In re-creating the recipe for Thai World War Soup, we have toned it down for a mellower flavour. Simmering the spare ribs gives a richer soup, enhanced by the flavours of the roasted chillies. If pressed for time, by all means just cook long enough for the meat to be done and the vegetables softened.

Mung Bean Sprouts - Traditional Microgreens Microgreens may be popular among those looking for a healthy diet, but bean sprouts have been an age old favourite of all and sundry in Malaysia and Thailand. Requiring minimal cooking, taugeh (or towgay) as it is known in Malaysia is highly nutritious. The attached recipe features a simple stir-fry dish.

Recipe Secrets – Braised Pork Shoulder (Moo Palo) An early encounter with Braised Pork Shoulder with Soy Sauce and Five Spice Powder, and my learning decades later that it is a common dish in Thailand, known simply as Moo Palo. So much for unique dishes!

Malaysian Hawker Fare – Penang Prawn Mee (Hae Mee) A trip down memory lane, back to the ‘60s and the hawkers of my childhood in Kuala Lumpur; those were the days of noodle sellers pedaling around on tri-cycles. Plus a featured recipe of Penang Prawn Mee, or Hae Mee, made very special by the addition of Prawn stock, for a gourmet quality one-dish meal.

Memorable Meals in The Philippines - Jerked Chicken Recollecting three memorable meals I had in the Philippines, excellent food found in places where I least expected it. The unusual pairing of Jerked Chicken with roti chanai and curry was probably one of the best recommendations a waiter has ever given me, and lead to my own efforts to create a Jerked Chicken recipe I could be happy with. The list of ingredients is long, but the prep is minimal.

Cooking Methods and Cuts - Beef, Pork, Lamb, Chicken. A quick guide to understanding heat, cooking methods and the most appropriate cuts to use for a particular cooking method. Use this to choose the cut of beef, lamb, pork (or chicken) you should buy for any recipe, and get the best result without needlessly paying more than you should.

Cooking Then and Now A nostalgic look at home-cooking in the 1960s, remembering Ah San, the first of the many talented home-cooks I encountered. A cook who never needed a recipe to produce wholesome delicious food that still comes to mind years later, the memory of which fuels my culinary exploration today. Plus, a simple Malaysian Beef Curry from those times.

Lamb Biryani – Keeping The Pilaf Simple. Lovers of Lamb, especially in Indian food, will appreciate this Lamb Biryani dish that eliminates much of the fuss and bother commonly associated with cooking a pilaf, along with the oily rice. Learn how to make Lamb Biryani the easy way, no rice cooker needed, and enjoy succulent lamb in a yoghurt based curry, with fragrant basmati rice.

Mackerel Steaks Mackerel steaks are extremely versatile and lend themselves well to preparation in a wide range of styles. Here are some of the very simple ways you can prepare mackerel steaks, including broiling them with a simple shallot-mustard dressing and topping with chopped honey tomatoes, for great presentation and taste.