Cornflakes Baked Chicken Wings by Navaneetham Krishnan

Satisfying and aromatic crunchy baked chicken wings paired with sweet potatoes; boiled and coated with olive oil.

Lemongrass Cordial by Navaneetham Krishnan

Lemongrass is known for its antioxidant properties and you get the same impact from this citrus-y refreshing and soothing drink.

Sago Gula Melaka (Pudding) by Navaneetham Krishnan

A local fav dessert from Malaysia; translucent sago, coconut milk and palm sugar.

Ikan Bilis (anchovies) Sambal With Belimbing by Navaneetham Krishnan

Natural sourness from the fruit and into the spicy gravy.

Belacan (Shrimp Paste) Fish Sambal (Gravy) by Navaneetham Krishnan

Spicy, salty, tangy and tad bit of sweetness; made with green chillies and garnished with spring onions.

Malaysian Banana Pancake by Navaneetham Krishnan

Pancake served with fresh grated coconut

Indonesian Traditional Kue Lapis (Layer Cake) by Christine

I was craving this Indonesian Traditional Layer Cake some time ago and decided to make it myself. I used the recipe from an old cook book I bought in Indonesia many years ago. This book is intended for beginners in the kitchen and the recipe for this Kue Lapis doesn't use rice flour but uses mungbean flour (tepung hunkwe) instead.

Honeydew Sago Dessert by Navaneetham Krishnan

Fruity with sago, coconut milk and sugar syrup.

Sardine Varuval (Dry Style) by Navaneetham Krishnan

Simply simple. Yet crazily yum with rice,tosai or toast

Nasi Goreng Belacan Ikan Bilis (Shrimp Paste Anchovies Fried Rice) by Navaneetham Krishnan

big and bold flavors - chili spicy and crunchy bite from anchovies and long beans.

Lamb Curry Noodles by Navaneetham Krishnan

Coca-Cola Cake by Navaneetham Krishnan

Yesss, my invention; caramelised and spongy texture.

Mee Siam Kuah/Gravy (Vegetarian) by Navaneetham Krishnan

spicy, salty and tangy and a simplified version.

Sardine Puffs by Padma Priya Manikam

I had 5 sheets of frozen puff pastry and decided to create a tasty sardine snack. It is easy to make and would be a big hit at picnics or for tea-break.

Caramelized Soy and Lemongrass Spareribs by Henry Moline

I like this Vietnamese-inspired recipe because the Caramelized Lemongrass Marinade combines sweet and salty flavors with lemongrass. The sugar is first caramelized, which gives the ribs a nice crust. This marinade is well suited to both smoking and grilling. Serve these ribs with Chinese Coleslaw and Curried Potato Wedges or jasmine…