Prawn Mee Udang by Navaneetham Krishnan

Prawn broth, yellow noodles, egg, fresh prawns and kangkung; accompanied with chilli dip.

Mee Rebus by Navaneetham Krishnan

Mee Rebus Here's to another version of mee rebus; gravy made with dried prawns, lemongrass and sweet potatoes; topped with tofu, fried shallots, boiled egg, red chillies and garnished with coriander leaves and spring onions.

Rasam With Crab Legs by Navaneetham Krishnan

Lots of spices for its aroma and spiciness.

Mutton Ball Soup by Navaneetham Krishnan

scented with rosemary and its a complete dish with potatoes, carrots and celery.

Tomato Cumin Soup by Navaneetham Krishnan

perfumed with cumin seeds, bay leaves and brightly lighted with turmeric powder.

Ikan Asam Pedas (Fish in Sour Spicy Gravy) by Navaneetham Krishnan

typical Malaysian flavors; sour spicy lip burning sensation and of course, rice please.

Eggs And Green Chilli Curry by Navaneetham Krishnan

Lovely inviting spicy-tangy curry.

Rasam - Tangy Peppery Indian Soup (home made rasam podi/powder) by Navaneetham Krishnan

Splattering tangy peppery flavors.

Chicken (or Beef) Mechado by ShaleeDP

A beef recipe that my grandma usually makes at home. I could not really make it the way she does, but I try :) Hope you like this version that I got from one of the many cooks that I read from.

Pappardelle with Lamb Ragu by Nazzareno Casha

Alleppey Fish curry by Sonali Pradhan

This is a specialty dish from the district of Alleppey in Kerala. I got this wonderful fish curry recipe from one of my good friends . This recipe was narrated to her by chef Joby @ Ente Keralam restaurant, Poes Gardens, Chennai.

Hunter's Chili by Windle Grissett

"The only thing certain about the origins of chili is that it did not originate in Mexico...Chili, as we know it in the U.S., cannot be found in Mexico today except in a few spots which cater to tourists. If chili had come from Mexico, it would still be there. For Mexicans, especially those of Indian ancestry, do not change their…

Mouth-watering Thai-style Seabass by Blackswan

The 1st time I tried this spicy, sweet & sour fish was at a Zhi-char (煮炒) stall near my home. Zhi-char stall is a modest stall that’s found in coffeeshops where Chinese home-style dishes are cooked to your order. After that, I knew I had to try making this at home. And I did it, with just one attempt! Hooray! Hubby was full of…

Uncle Sidney's Red Beans by Amos Miller

There are two ways to go here: smoked meats (sausage, rib tips, neck bones, ham, country bacon), OR pickled meat. Either way, you'll obtain a rich flavor profile and a satisfying meal. One, warm, soft, and smokey; one tangy, slightly sharp, sort of barbeque-y, but it's always PORK and beans in the end.. My culinary mentor, whom I…

Heavenly Pork Leg Bee Hoon for Chinese New Year by Blackswan

This is a popular poor man’s food that almost all mothers can cook, at least in Singapore. It’s the most convenient way to have a quick delicious meal during work week. A lot of people also like to cook Pork Leg Bee Hoon during parties. You can see how easy it is to turn a simple can food dish into a classy festive dish that’s fit…