What is kaya?
A staple in Singaporean and Malaysian coffee shops, this coconut spread lends an extra dimension to sweet breakfasts and desserts.
Lots of laksa: our favourite ways with laksa
Part curry, part noodle soup and a whole world of slurpable goodness.
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Tony Tan’s cucumber salad with sambal belacan
Sambal, dried shrimp and seasonal vegetables add up to one deliciously simple salad that's ideal served as part of a banquet.
Tony Tan’s pipis with Batak sauce
Fragrant with lemongrass, tingling with Sichuan peppercorn and enriched by galangal and makrut lime leaves, this is a sauce to remember.
Pan-fried fish with vinegar sambal
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.
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Malay fried chicken with curry leaves
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.
Fancy Hank’s weekend hawker market
The Melbourne barbecue restaurant is embracing the wok.
Where to stay, shop and eat in George Town, Penang
Splendid heritage architecture, a thriving urban arts scene and great street food define Penang’s capital, writes Lara Dunston.
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Christine Manfield’s prawn laksa
“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.
Hot Hotels: Jawai Peranakan Mansion
Shophouses and mansions in Penang are restored as UNESCO heritage award winning hotels.