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The secret to achieving the robust flavour in this laksa is in the Ikan bilis: small, sun-dried, deep-fried anchovies used in Malaysian cooking, available in Asian food shops and select greengrocers.
Source: China Squirrel
Ready in minutes, this tasty dish can be served as a standalone veg plate or as a side to a meatier main. Either way, its wonderful flavours will please the masses.
Source: China Squirrel
Fried chicken might be on every second street corner in major cities, but this homemade version will give them a run for their money. A snap-lock bag is your best friend for making this punchy Malaysian favourite.
Source: Randy Larcombe Photography
Those who can bake their own bread live in a sphere reserved for domestic gods. Lucky, then, that this simple no-knead recipe has now paved the way for the most novice of bakers to create their fresh homemade loaves.
Source: China Squirrel
If you think you know fried rice - think again. This version uses Chinese sausages (lap cheong), taro and crispy fried shallots, all of which can be found in Asian grocers and select supermarkets.
Source: China Squirrel
Delicate hands are needed when preparing these French classics. The molten sugar is super hot, so exercise caution when flipping them, and remember: sugar turns from a rich caramel brown to burnt very quickly!
Source: China Squirrel
This is a great midweek meal that skips all the chopping and dicing often required in regular stir-fries. Then, once you've tasted all those sweet and salty flavours coating those noodles, it will join your weekly repertoire.
Source: Poh & Co. 2
Poh's take on the Sicilian sweet doesn't deviate too much from the original, incorporating a good nip of Marsala and a chocolate sauce at the end. This is one of those deeply satisfying recipes to get right, which is not difficult.
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