Rasa Malaysia (6)
No Recipes (5)
Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char.
For this Indonesian version of fried rice, leftover rice is stir-fried with a seasoning paste made from chiles, shrimp paste, and palm sugar, yielding a richly flavored dish that's ridiculously delicious.
Marinated with the traditional Guam-style sauce finadene, a blend of cane vinegar, soy sauce, and aromatics, this succulent grilled chicken is served with annatto-tinged red rice at the food cart PDX 671 in Portland, Oregon.
This fiery, funky northern Thai chile dip is served with raw vegetables and fried pork rinds.
Home cook Eatty Du makes these Shanghainese shrimp bathed in a sweet and tangy sauce.
The recipe for this spicy Thai dish comes from chef Saipin Chutima, of the Las Vegas restaurant Lotus of Siam.
Executive chef Pui Wing Hui's sweet red chile and miso sauce bathes these fried chicken wings served at the Mansion at MGM Grand in Las Vegas.
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
This classic Asian sauce pairs beautifully with fried foods.
If you can't find limequats, a slightly bitter fruit created from the marriage of Key limes and kumquats, substitute regular limes and kumquats for this tangy drink.
The recipe for these steamed meat loaves with hard boiled egg centers comes from Saveur kitchen assistant Monica Floirendo.
In Malaysia, this pan-fried fish dish is typically made with stingray filets, but any six to ten-inch whole fish will do.
This rich Malay coconut rice is a breakfast favorite in Malaysia.
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices.
Bean sprouts, often used raw as garnish, take center stage in this quick, flavor-packed stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence.
Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food.
This flavorful Malaysian-style chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to brown when most of the liquid cooks away, creating a beautifully caramelized exterior.