Vegetarian Mutton (Mushroom) Rendang Nasi Lemak by Navaneetham Krishnan

Spicy rendang,coconut rice and cucumber slices.

Stir Fried Vegetarian Mutton With Curry Leaves by Navaneetham Krishnan

It’s a side dish for rice; magnificent aroma of spices and curry leaves.

Belacan Fried Rice by Navaneetham Krishnan

dynamic and atomic fried rice; chilli belacan paste, fresh prawns and kangkung.

Pad Thai (Flat Noodles with Vegetables) by Hina Gujral

These Pad Thai Noodles is a fusion of Chinese and Thai flavors creating dynamic flavors and brilliant color. This recipe is simple, quick and totally exotic, which is a refreshing change from regular stir-fried noodles, which I am quite bored now. Don't be scared by the number of red chilies used, as the heat of the chilies is been…

Chicken Breast And Cashew Nuts With HoiSin Sauce by Yoko Kitahira

HoiSin sauce goes well with almost any ingredients used in Chinese cooking. Above all, it brings utmost flavour when used with cashew nuts and coriander combination. Coriander is considered it should not be overused or it spoils whole dish. However, as far as this recipe is concerned, the rule may not apply. You are allowed to…

Four Angled Beans And Tempeh Stir Fried by Navaneetham Krishnan

A healthy side dish for rice.

Kam Heong Prawns by Navaneetham Krishnan

Made with dried prawns and chilies for the knock out spicy and aromatic aroma of curry leaves.

Kacang Buncis Goreng Belacan (French Beans With Shrimp Paste) by Navaneetham Krishnan

a typical Malaysian style; an amalgamation of chillies, belacan and fried ikan bilis/anchovies.

Thai Style Stir Fried Beans by Hina Gujral

Legumes and beans are the seeds of fresh beans dried, and are also one of the oldest crops cultivated by the human mankind. Even after so many years, when we have endless food options, beans are still considered one of the best sources of protein, dietary fiber, and complex carbohydrates for the vegetarians.

Oriental Vegetable and Rice Bowl by Julia Ann Souders

Fast cooking at a high temperature is a key to Oriental cuisine. The rapid, minimal cooking helps preserve the flavor, color and texture. If you are serving Italian, Indian, Mexican, U.S. midwestern, southern and southwestern cuisine, here is a change of pace for dinner. Vegetables and meat or without meat can be changed as to what…

Chicken Salpicao by ShaleeDP

A variety of the salpicao dishes that we have. Why not use chicken :)

Urulaikilangu Poriyal (Potato Stir Fry) by Navaneetham Krishnan

A dose of spices, chillies and aromatic curry and coriander leaves; yummylicious.

Claypot Tofu by BeautyMe Love Recipes

Cashew Chicken with Capsicum by BeautyMe Love Recipes

Super Speedy Spicy Sweet and Sour Shrimp by Karen Vivers

This is the easiest tastiest Sweet and Sour recipe I know.