Noodles In Thai Sauce by Navaneetham Krishnan

Packs a punch - noodles with prawns, cabbage and eggs in a spicy tangy Thai sauce.

Breakfast Tortillas by Tina Smith

Creamy Parmesan and Sundried Tomatoe Chicken by Tina Smith

Carrot & Capsicum Omelette by Navaneetham Krishnan

Eggs with carrots, capsicum, coriander leaves and onion for a colorful, simple and inviting dish.

Fish With Mango Salsa by Navaneetham Krishnan

Spicy, salty, sour and sweet salsa, topped over the crispy fried fish.

Egg Rolls by David St. John

Be creative. You can put a lot of different things in an egg roll.

Gobi 65 by Navaneetham Krishnan

Cauliflower florets - nicely tender to the bite, coated with puffy batter and scented with cumin seeds and curry leaves.

Fried Black Pomfret (Bawal Hitam) In Soy Sauce. by Navaneetham Krishnan

Crispy fried and drenched with a fragrant salty, tangy and spicy soy sauce gravy.

Fried Stingray (Ikan Pari) With Lemongrass Spicy Sauce by Navaneetham Krishnan

Deep fried, topped with spicy sauce, garnished with coriander leaves and served with lime wedges.

Potato Cakes With Mushroom Sauce by Gretchen Wasniewski

Delicious vegetarian meal

CHICKEN KAAS (BREADED FRIED CHICKEN W CHEESE) by mykoreaneats

Breaded and fried chicken breast made Asian style. Full recipe at

Fried Kway Teow by Navaneetham Krishnan

Ever popular Malaysian food, flat rice noodles fried with bean sprouts, eggs, cockles, fish balls and seasoned with dark and light sauce.

Indian Fish Achar (Pickle) by Navaneetham Krishnan

That tangy, spicy and sweet flavors and surely rather addictive and tantalising.

Easy Chicken Nuggets by Candice Goodyear

I have tried lots of recipes for these and none have come out quite as good as these did.

RAW BANANA CRISPIES by Saru

These can also be called Banana fritters.But as these are really crisp and hence the name banana crispies!.During a rainy evening,this would make for a lovely surprise for anyone who love to eat crispy snack with a hot cuppa.Adding chillies to this recipe is entirely optional.Since we are used to so much spice and heat and also since…