Cauliflower Cutlet by Navaneetham Krishnan

delicious and amazing crispy outer and inner soft bite.

Nasi Ulam (Steamed Rice with Asian Herbs) by Navaneetham Krishnan

It’s a fragrant rice dish with added variety and texture from fried fish and a little smear of sambal belacan for fiery oomph!!!!

Fried Lotus Root With Spring Onion by Navaneetham Krishnan

Mild salty and aromatic crispy chips.

Egg Banjo With Onion Pickle by Navaneetham Krishnan

Fried egg, onion pickle, cheese and cucumber in buttered grilled bun, topped with sauces.

Nasi Goreng Belacan Udang ( Shrimp Paste And Prawn Fried Rice) by Navaneetham Krishnan

With belacan/shrimp paste as its main ingredient, the robust flavor and reddish tint are derived from fresh prawns and red chilies.

Fried Crab Cakes by Navaneetham Krishnan

Crispy fried masala crab cakes with soft and moist inner texture.

Rosemary Potato And Egg Salad by Navaneetham Krishnan

simple magic dish with irresistible flavors

Spicy Crab Parathal by Navaneetham Krishnan

mouthwatering smack of spiciness.

Malaysian Spicy Fried Chicken Wings by Navaneetham Krishnan

A good rub a dub of grounded Asian herbs, chilli paste and double dose of spiciness from chilli powder and red chillies.

Carrot & Capsicum Omelette by Navaneetham Krishnan

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

Fried Mee Hoon (rice vermicilli noodles) by Padma Priya Manikam

This is a simply classic Malaysian noodles dish that can be eaten at any time of the day. You may add any ingredients you desire such as chicken/prawns/fishcake or make it vegetarian. It is important to soak the rice vermicilli first so it becomes soft. Not very advisable to boil the noodles as it would be too soggy & overcooked.

Chinese Chicken Meat Roll @ Wu Xiang by kristy

A lovely simple appertizer that you will enjoy snacking around.

Dry Mee Siam by Navaneetham Krishnan

Spicy, salty and tangy (don't forget to squeeze the lime over) and mouthwatering flavors.

Fried Pompret (Bawal) With Ginger And Soy Sauce by Navaneetham Krishnan

Crispy fried black pompret topped with crispy fried ginger and soy sauce, sufficient enough to be eaten with rice.

Sesame Glutinous Rice Ball @ Jin Dui by kristy