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Entries tagged with 'Seriously Malaysian'

Onde-Onde

Serious Eats Chichi Wang Post a comment

To learn about other Malaysian starters and desserts, click here. [Photographs: Chichi Wang] The batter for this chewy, soft dough can be made with either water or sweet potatoes. I like the extra bit of sweetness that comes from using... More

Chicken Rendang

Serious Eats Chichi Wang 6 comments

[Photograph: Chichi Wang]... More

Potato Rendang

Serious Eats Chichi Wang 5 comments

Learn more about how to make rendangs here. [Photograph: Chichi Wang]... More

Beef Short Rib Rendang

Serious Eats Chichi Wang 7 comments

Learn more about how to make rendangs here. [Photograph: Chichi Wang] When I dined at Fatty Crab, my favorite dish by far was the Beef Short Rib Rendang. Meltingly tender, deboned chunks for beef short ribs were nestled in a... More

How to Make Kerisik

Serious Eats Chichi Wang Post a comment

[Photograph: Chichi Wang] In Malaysian, Singaporean, and Indonesian cookery, kerisik, or grated and pan-toasted fresh coconut, is used to thicken dishes like curry and rendang. Since the coconut slivers are only slightly dehydrated, kerisik soaks up much of its surrounding... More

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