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	MALAYSIAN CURRY POWDER by Linda Tay Esposito I re-created this recipe based on the memory of smell (oui, Rémy!) of the aroma in my late grandmother's house as she roasted curry powder. My grandmother roasted curry powder in a wok 1-yard in diameter, over a charcoal stove, and had all of us - her grandkids - tightly packed the spice mix into recycled glass ketchup bottles which…	3 votes 21925 views
	SAMBAL & CUCUMBER FINGER SANDWICHES by Linda Tay Esposito The British have their dainty cucumber sandwich....eaten with raised pinkies. Malaysia, a former British colony, added a little a lot of spice to the cucumber sandwich, and came up with the sambal sandwich. We made this sandwich in our Asian Mini Sandwiches class at Whole Foods recently and it was a hit! The butter softens the spice…	1 vote 15585 views
	MALAYSIAN FISH BALLS by Linda Tay Esposito Bouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy. Very few people really make this at home anymore…	2 votes 1 review 2 comments 21662 views
	YU SANG - CHINESE NEW YEAR SALAD by Linda Tay Esposito When Chinese New Year comes around in Malaysia and Singapore, one cannot escape the symbolic dish of Yu Sang. When I was a corporate banker in Kuala Lumpur (in my previous life), we would take our customers out for Yu Sang lunch, and Yu Sang dinner during CNY. If it was served for breakfast, we would have taken them out for Yu Sang…	2 votes 1 review 15174 views
	PENANG FRIED KUEY TEOW by Linda Tay Esposito A favorite street food in Malaysia. When I used to wait for my fried kuey teow at my favorite kuey teow hawker stall, I was always fascinated by the lightning speed that the dish is prepared in. The trick is to wok fast and use high heat. The kuey teow master wok so much, his spatula was ground down to the shape of the wok. It…	1 vote 2 comments 14380 views
	Malaysian Curry Laksa by Chetana Suvarna Ganatra I am sure you've tried this spicy hawker food which is gaining fast recognition outside its place of birth...Malaysia and Singapore, which is heavily influenced by Indian and Chinese cuisines. Curry Laksa nee Curry Mee is a coconut milk based noodle soup with meat, seafood and fresh vegetables. It is often mistaken as Assam/Asam Laksa…	1 vote 2 comments 4091 views
	Beans and Peanut Achar by Chez la mere courtesy NOPI This is very good as a condiment without the beans..Its hard not to eat it right out of the pot Next time I will make a double batch. I will make with beans during bean season	1 vote 2893 views
	SATAY WITH PEANUT SAUCE by Linda Tay Esposito Succulent morsels of chicken meat typically grilled over a charcoal fire. In South East Asia, every country's got their version of satay. This is the Malaysian (or Singaporean) version which is sweeter, and less spicy than the Indonesian's version. We also use cubed pieces of meat unlike the Thai version which meat is in one strip.…	1 vote 9985 views
	Malaysian Roast Chicken by Chez la mere courtesy diana henry from plenty	1 vote 2211 views
	Shahril Shamsuddin by theceo insight Tan Sri Dato Seri Shahril Shamsuddin is the Chief Executive Officer of Sapura Energy. Shahril Shamsuddin is an energetic participant of world economic forum and Tan Sri shahril Shamsuddin builds strengthen the organization. He always helps people and employees who work in the organization of sapura energy.	1 vote 357 views