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…

DUNGENESS CHILI CRAB by Linda Tay Esposito

The Singaporeans claim the Chili Crab as their national dish. As a good Malaysian, this was ^our^ dish! But since my good friend, Karina, gave me the original recipe for the dish, which I have now adapted to the abundance of this side of the Pacific pond, and she lives in Singapore now, I will gladly attribute this dish as…

Shaking Beef (Bo Luc Lac) by Charles Phan

This is a very popular dish that I enjoy serving. It serves 4 as part of a multi-course meal

Hoisin Barbeque lamb chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hoisin Barbeque lamb chops

Green curry with chicken by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Green curry with chicken

Vietnamese Sweet Potato Curry by Chez la mere

courtesy diana henry...plenty

Sweet and sour fish by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sweet and sour fish

THAI-STYLE BEEF SALAD IN LETTUCE CUPS by Chef Lia Soscia

Malaysian Roast Chicken by Chez la mere

courtesy diana henry from plenty

Rich banana bread by fe casumpang

Preheat oven to to( 350d)or (175 d) 9x5 inch loaf pan,