Sarah Tiong was a lawyer before she applied to compete on “MasterChef Australia” in 2017. She didn’t win the show, but her passion for Malaysian street food won over fans and led to an entirely new ...

Mortar and pestle the lemongrass, shallots, galangal and garlic to a fine paste. (The mortar and pestle is the best option as it effectively bruises and softens the fibers of the lemongrass. Using a ...

Unlike its Japanese counterpart, Malaysian satay is heavily marinated and served alongside nutty, spiced sauces. Marinating chicken imparts flavor, tenderizes and moistens the meat, so we can use cuts ...

Place garlic, shallots, sesame oil, soy sauce, lime rind and juice, sesame seeds, ginger and chopped mint into a bowl (preferably non-metallic) season salt and pepper. Remove skin from chicken, cut ...

Cubes of chicken are marinated in a fragrant combination of spices, including lemongrass, ginger, and turmeric, then grilled so the marinade forms a crust in this Malaysian chicken saté recipe. The ...

Junda Khoo, chef-restaurateur of Sydney’s Ho Jiak restaurants, says this version is a cross between Malaysian and Indonesian satay. It’s from his cookbook, also named Ho Jiak, which means “delicious” ...

Add articles to your saved list and come back to them anytime. Mandy Yin, who runs London's Sambal Shiok Laksa Bar, says her goal in life is to encourage more people to appreciate the joys of ...

Sarah Tiong was a lawyer before she applied to compete on "MasterChef Australia" in 2017. She didn't win the show, but her passion for Malaysian street food won over fans and led to an entirely new ...

"If all you’ve ever had is a store-bought satay in Australia, I really hope you try this recipe because it will revolutionise the way you think about satay. These are sweet and deeply fragrant, full ...