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419 recipes

Pejerrey arrebozadoBattered fish fillets with onion salsa

Pejerrey arrebozado is a Lima classic from the cevicherías and home kitchens of the coast, eaten at lunch on a plate with white rice, a heap of sharp salsa criolla and sometimes boiled potato. The pejerrey, a small silverside, is opened into butterflied fillets, dipped in a light egg-and-flour batter and fried golden. Outside Peru, use small fillets of whiting, sole, haddock or tilapia. The batter here uses sparkling water, not beer, so it is alcohol free. The common mistake is frying in oil that isn't hot enough: the batter drinks the oil and turns greasy, so test with a drop of batter first. Chef's tip: make the salsa criolla first and let the onion sit in lime for ten minutes; it softens its bite and turns a pretty pink.

25 minPeruvianFish
by KrazyBadal 0 views

Tau sar piahMung bean pastries

Old biscuit shops in George Town, Penang, still bake tau sar piah in big trays every morning, and tourists leave with stacks of plastic tubs. The pastries are only a couple of bites each: a tender, flaky shell, glazed golden, around a fluffy mung bean filling. Penang bakers sell two kinds, sweet, and a savoury-sweet one with fried shallots and white pepper, which is what many locals prefer; this recipe gives the sweet filling with the savoury twist as an option. The pastry is traditionally made with lard; this version uses vegetable shortening and keeps them vegetarian. Chef's tip: leave a small, unfloured patch at the seam when wrapping, because floury edges won't stick together and the pastries split open as they bake.

112 minMalaysianBaking
by KrazyBadal 0 views

Biskut dahliaPiped flower butter cookies

In the last days of Ramadan, Malaysian kitchens from Johor to Kedah turn into small factories of kuih raya, and biskut dahlia is one of the easiest and prettiest: soft buttery dough piped through a star nozzle into ruffled flowers, each with a bit of glacé cherry or a chocolate chip in the centre. They are crisp at the edges and tender inside, with a vanilla-milky flavour from custard powder and milk powder, and they fill the jars set out for open-house visitors at Hari Raya Aidilfitri. This version uses one egg yolk; for an eggless batch, replace it with 2 tablespoons of milk. Dough that is too stiff is the usual problem, as it will not go through the nozzle; beat the butter well and keep the kitchen warm. Chef's tip: chill the piped trays for 15 minutes before baking so the petals hold their sharp ridges.

50 minMalaysianBaking
by KrazyBadal 0 views

Telur masak kicap (Malaysian eggs in sweet soy sauce)

Telur masak kicap is the kind of dish Malaysian mothers make on a busy school night, and children across Selangor and beyond grow up loving it: fried eggs with crisp, frilly edges, bathed in a sweet-salty soy sauce with soft onions, spooned over hot rice. The sauce soaks into the browned whites while the yolks stay creamy. The mistake to avoid is boiling the sauce hard after the eggs go back in, which makes the whites tough and the sauce bitter. Leave out the chilli for small children. For pregnant people, young children, older or vulnerable people, fry the yolks until fully set. Chef's tip: fry the eggs in plenty of hot oil and baste the tops, so the edges go brown and lacy; that crisp skin is what holds the sauce.

17 minMalaysianVegetarian
by KrazyBadal 0 views

Heong pengSesame maltose biscuits

Ipoh, the old tin-mining city in Perak, is famous for heong peng ('fragrant biscuits'), and visitors buy them by the bag along with white coffee. They are flat, round pastries with a crisp, flaky shell coated in sesame seeds, filled with a sticky, chewy layer of maltose mixed with shallot oil and fried shallots: sweet, savoury and deeply aromatic at once. Locals eat them with a cup of kopi in the morning or as a snack on the road. The pastry is traditionally made with lard; this recipe uses vegetable shortening and keeps the shallot oil, so it is vegan. Chef's tip: warm the maltose jar in hot water before measuring, then chill the finished filling until firm, because maltose softens fast and a runny filling leaks out and burns on the tray.

117 minMalaysianBakingVegan
by KrazyBadal 0 views

Ikan goreng kunyit (turmeric fried fish)

Ikan goreng kunyit is cooked in Malay kampung kitchens and city flats alike for a simple lunch or dinner with rice, sambal and vegetables: small whole fish or thick steaks rubbed with turmeric, salt and a little chilli, then fried until golden and crisp at the edges. The mistake is moving the fish too soon; leave it until it releases from the pan on its own, or the crust tears and sticks. Chef's tip: score the fish to the bone so the turmeric seasons the flesh and it cooks evenly.

22 minMalaysianFishGluten free
by KrazyBadal 0 views

Telur dadar (Malaysian fluffy omelette)

Telur dadar turns up on Malaysian tables from Penang to Johor at almost any meal: next to nasi lemak for breakfast, in a nasi campur spread at lunch, or with plain rice, soy sauce and sambal on a night when there is no time to cook. It is thicker and puffier than a French omelette, with crisp brown edges and pockets of soft onion and chilli. The common mistake is pouring the eggs into oil that isn't hot enough, so they spread thin and turn rubbery instead of puffing up. Chef's tip: beat the eggs hard with a fork until frothy just before they go in, and use a small pan so the omelette stays thick.

10 minMalaysianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Kaya puffsCoconut jam puff pastries

Malaysian kopitiams spread kaya, a silky jam of coconut milk, eggs, sugar and pandan, on toast for breakfast; bakeries in Kuala Lumpur and Melaka fold the same jam into crisp puff pastry half-moons sold warm from the oven, often alongside curry puffs. They are a school-holiday treat and a favourite at tea time with teh tarik. This recipe makes a small batch of pandan kaya on the stove and uses ready-made all-butter puff pastry, so it fits into an afternoon. Overfilling is the trap, as the kaya bubbles out and burns on the tray. Chef's tip: chill the kaya until firm and keep the pastry cold; cold pastry puffs into crisp layers, while warm pastry stays flat and greasy.

65 minMalaysianBaking
by KrazyBadal 0 views

Sambal udang (prawns in chilli sambal)

Sambal udang is a Malay home dish cooked for everyday rice meals and dished up at nasi lemak stalls from Kuala Lumpur to Penang: prawns cooked in a deep red paste of dried chilli, shallot and garlic, soured with tamarind and sweetened with a little sugar. This version leaves out belacan (shrimp paste) as optional. The mistake is not frying the chilli paste for long enough; it needs to cook until the oil separates and turns red, or it tastes raw and harsh. Chef's tip: soak the dried chillies in just-boiled water while you peel the prawns and the paste blends silky smooth.

25 minMalaysianFishGluten freeSpicy
by KrazyBadal 0 views

Tallarines rojosSpaghetti in red sauce with chicken

Tallarines rojos is the Sunday-lunch and weeknight pasta of homes all over Peru, from Lima to Arequipa: spaghetti in a sweet, deep-red sauce of blended tomato, onion and garlic with a little ají panca and oregano, often with pieces of chicken cooked right in it. Children love it, and it is served with a sprinkle of grated cheese and sometimes a spoon of huancaína on the side. The usual mistake is cooking the sauce too briefly, so it tastes of raw onion; let the blended tomato fry until it darkens and the oil shows at the edges. Chef's tip: a bay leaf and a spoon of ají panca paste give the sauce its Peruvian character; paprika will do if you can't find the paste.

30 minPeruvianPasta & Noodles
by KrazyBadal 0 views

Chicharrón de pescadoCrisp fried fish chunks

Up and down the Peruvian coast, from Chorrillos in Lima to the beaches of Piura, chicharrón de pescado is the crunchy plate ordered alongside ceviche at a long seafood lunch: bite-size chunks of firm white fish marinated briefly in garlic and lime, dusted in flour and fried, then served with fried cassava, salsa criolla and tartar or rocoto sauce. Using frozen peeled cassava keeps it to half an hour. The common mistake is leaving the fish in the lime too long: after about ten minutes the acid starts to 'cook' the outside and the coating slips off. Chef's tip: toss the floured pieces in a sieve to shake off every bit of loose flour; a thin coat fries crisp, a thick one turns pasty.

30 minPeruvianFish
by KrazyBadal 0 views

ChaplasHollow puffed Andean bread

Walk through Ayacucho's central market at seven in the morning and you will see women selling stacks of chaplas from cloth-lined baskets, still warm from the wood-fired ovens of the Andes. These round wheat breads puff up like pita in the fierce heat, leaving a hollow pocket inside a thin, soft, lightly floury crust. In Ayacucho and Huancavelica they are eaten with sweet coffee or hot emoliente for breakfast, or split and filled with queso fresco, avocado or a spoonful of rocoto sauce. Highland bakers traditionally work in a little lard; vegetable shortening gives the same tenderness and keeps the bread vegan. A cool baking tray is the reason chaplas stay flat, so preheat it thoroughly. Chef's tip: let the rolled rounds rest before baking and flip them upside down onto the tray, so the smooth, dry side meets the heat first and the pocket opens evenly.

149 minPeruvianBreads & ParathasVegan
by KrazyBadal 0 views

Pan chutaAniseed round bread

The small town of Oropesa, half an hour from Cusco, calls itself Peru's bread capital, and its wood-fired bakeries are famous for chuta: big, flat, round loaves as wide as a dinner plate, glossy on top, with a faint sweetness and the warmth of aniseed. Travellers on the road to Puno and Bolivia stop to buy them by the bagful, and families bring them home for All Saints' Day and for sharing with hot coca tea or coffee, fresh cheese and butter. The bakeries traditionally use lard; this version uses vegetable shortening and butter, so it is vegetarian. The make-or-break moment is the proof: chuta is large and flat, and if it goes in under-risen it bakes dense and splits at the rim. Chef's tip: toast the aniseed for a minute in a dry pan and crush it lightly before adding, for a rounder, sweeter perfume.

240 minPeruvianBreads & Parathas
by KrazyBadal 0 views

Cucur udangPrawn fritters

Cucur udang come straight from the wok at roadside stalls across Malaysia in the late afternoon, sold in paper bags with a tub of sweet chilli sauce, and they are one of the busiest items at Ramadan bazaars. Each fritter is a craggy, crunchy cluster of batter, bean sprouts and chives with a whole prawn pressed on top. A mix of plain and rice flour keeps them crisp for longer. Chef's tip: overcrowding the wok drops the oil temperature and gives greasy, pale fritters; fry no more than four or five at a time.

40 minMalaysianSnacks & Starters
by KrazyBadal 0 views

Kuih talamPandan coconut layer cake

Trays of kuih talam sit on almost every kuih stall from Johor Bahru to Alor Setar, cut into neat green-and-white squares that office workers pick up with their morning kopi. The bottom layer is a springy pandan jelly of rice flour and tapioca; the top is a soft, slightly salty coconut layer that melts against it. It needs a 20 cm square tin and a wok or steamer with a lid, and it slices best the next morning. Chef's tip: wrap the steamer lid in a cloth; condensation dripping onto the white layer leaves pockmarks and a watery top.

70 minMalaysianDessertsVeganGluten free
by KrazyBadal 0 views

Kuih cara manisMini pandan pancakes

Kuih cara manis are cooked in a cast-iron pan of shallow flower-shaped cups, the same pan used for the savoury kuih cara berlauk, and Malay families make both for breakfast or teatime, especially on weekend mornings in Pahang and Negeri Sembilan. A thin pandan coconut batter sets into soft little flowers, and a pinch of sugar dropped into each centre melts into a glossy pool. They take minutes and are best eaten warm. An aebleskiver or takoyaki pan works if you have no kuih cara mould. Chef's tip: adding the sugar too soon makes it sink and burn; wait until the batter edges have set but the middle is still wet.

30 minMalaysianDesserts
by KrazyBadal 0 views

Air mata kucingLongan and winter melon drink

Petaling Street in Kuala Lumpur's Chinatown has a stall that has sold little else for decades, and on a hot afternoon the queue for its iced air mata kucing, 'cat's eye water', stretches down the lane. The 'cat's eyes' are dried longan, simmered with monk fruit, candied winter melon and rock sugar into a sweet, smoky, caramel-like brew that Chinese Malaysians drink to cool the body. Look for the dried ingredients in Chinese grocers. Chef's tip: boiling hard for too long makes it bitter from the monk fruit shell; keep it at a gentle simmer.

45 minMalaysianDrinksVeganGluten free
by KrazyBadal 0 views

Roti tisuPaper-thin crisp flatbread

Late at night in Kuala Lumpur's 24-hour mamak restaurants, someone at the next table will order roti tisu and a towering golden cone arrives, as tall as a teh tarik glass, brushed with butter and sugar. The dough is the same as roti canai, but stretched on the oiled counter until you can read a newspaper through it, then griddled into a single crisp sheet. Kids break it from the top down; adults dip it in dhal. It takes practice, so expect the first one or two to tear. Chef's tip: the dough must rest at least 6 hours, better overnight, in plenty of oil; rushed dough snaps back and tears instead of stretching thin.

45 minMalaysianSnacks & Starters
by KrazyBadal 0 views

Kuih lopesSticky rice triangles with coconut

Kuih lopes turn up at Malay breakfast stalls and Ramadan bazaars, especially in Perak and Selangor: dense triangles of soft-cooked glutinous rice rolled in white grated coconut, then flooded with thick gula Melaka syrup at the moment of serving. Cooking the rice wrapped tightly in pandan leaves or foil for a long time is what fuses the grains into one chewy slab. The contrast of salty coconut, smoky syrup and plain rice is the point. Chef's tip: don't skimp on the boiling time; under-cooked lopes stay grainy and fall apart when cut.

90 minMalaysianDessertsVeganGluten free
by KrazyBadal 0 views

Sirap limauRose syrup lime drink

Order a sirap limau at any kopitiam or warung from Johor to Kedah and a tall glass of shocking pink arrives, sweet with rose syrup and sharpened with fresh lime; it is the drink that goes with nasi lemak at lunch and fried snacks after school. The rose syrup, 'sirap', is easy to make at home and keeps for weeks. Chef's tip: squeezing the limes hours ahead makes the drink taste flat and bitter; squeeze them just before you pour.

15 minMalaysianDrinksVeganGluten free
by KrazyBadal 0 views

Kuih keriaSweet potato doughnuts

Afternoon kuih sellers in Kuala Lumpur and Ipoh pile kuih keria on trays still warm, each ring wearing a thin white shell of crystallised sugar that crackles when you bite. The dough is mostly mashed sweet potato with just enough flour to hold it, so the inside is soft and almost creamy. Orange-fleshed sweet potato gives a sunny colour; the yellow or purple ones are used too. Chef's tip: adding the sugar to syrup that isn't boiled long enough leaves the doughnuts sticky; it must reach the point where a drop turns cloudy and grainy on a cold plate.

60 minMalaysianDessertsVegan
by KrazyBadal 0 views

Sup kambingMutton soup

Mamak restaurants in Penang and Kuala Lumpur keep a pot of sup kambing going from breakfast to supper, ladled over chunks of mutton on the bone and eaten with slices of soft white bread or roti. The broth is clear but powerful: black pepper, star anise and cinnamon, a little tomato and potato, and a crown of fried shallots, celery leaves and lime. It is what Malaysians crave when they have a cold. Chef's tip: grinding the spices to powder clouds the broth and makes it gritty; tie them whole in a muslin bag, the way stalls do with their 'sup bunjut'.

140 minMalaysianSoupsGluten free
by KrazyBadal 0 views

Kuih bahuluMini egg sponge cakes

In the week before Hari Raya, kitchens across the Malay peninsula smell of warm egg sponge as bahulu come out of their brass flower and goldfish moulds by the dozen, stored in airtight jars for visiting guests. The outside is thin and crisp, the inside light and dry, a little like a madeleine without butter. Eggs, sugar and flour are all it takes, plus patience with the whisk. Chef's tip: under-whisking is the usual mistake; beat the eggs and sugar until they fall in a thick ribbon that sits on the surface for 3 seconds, or the bahulu bake flat and dense.

60 minMalaysianBaking
by KrazyBadal 0 views

Bubur lambukSpiced beef rice porridge

Every afternoon in Ramadan, volunteers at Masjid Kampung Baru in Kuala Lumpur stir bubur lambuk in cauldrons the size of bathtubs and hand out thousands of packets to whoever queues before iftar. The porridge is fragrant with star anise, cinnamon and cloves, made rich with minced beef and a splash of coconut milk, and finished with fried shallots and herbs. At home it makes a gentle, warming one-pot meal. A vegetable and sweet-potato version works well for vegetarians. Chef's tip: walking away from the pot is the usual mistake; porridge catches on the bottom, so stir often and keep the heat low once it thickens.

90 minMalaysianRice & GrainsGluten free
by KrazyBadal 0 views

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