Beef Rendang
Beef rendang is a slow Indonesian coconut curry cooked down until the sauce turns dark and clings to the beef. Get the spice paste and timing right here.
Malay, Singaporean & Indonesian
Malaysia, Singapore, and Indonesia share a delicious overlap: spice pastes, coconut milk, sambal, lemongrass, and herbs used by the handful. Our recipes from this region keep the big flavors but lighten the approach — grilled satay instead of fried, coconut used with a lighter hand, and plenty of vegetable and herb-forward dishes. If you like Thai food, this is the natural next stop: similar fresh-herb energy, with its own deep, savory character from belacan, galangal, and toasted spices.
Laksa: Coconut Curry Noodle Soup
Laksa coconut curry noodle soup with shrimp, chicken, tofu puffs, and fresh herbs. Spicy, fragrant, and filling, with variations for seafood, veg, and heat.
Sambal Kangkong: Water Spinach with Chili
Sambal kangkong in under 15 minutes: tender-crisp water spinach in a spicy, savory belacan chili sauce, with tips for heat, crunch, and easy swaps.
Mee Goreng: Malay Stir-Fried Noodles
Mee goreng with springy yellow noodles, chicken, shrimp, and cabbage in a sweet-spicy kecap manis sauce. A beloved Malaysian street-stall noodle, made at home.
Hainanese Chicken Rice
Hainanese chicken rice made simple: silky poached chicken, fragrant rice cooked in the broth, ginger-scallion oil, and chili sauce. A Singapore classic at home.