Paste
615 recipes
Barrah Kebab
This is the kind of kebab you grill when the timing is not rushed and the meat deserves more than a quick marinade.
Pulippu (Tamarind) Kootu
This tamarind and dal based kootu uses a double dose of lentils plus a roasted spice paste to create something thick enough to eat with rice but loose enough to act as a sauce.
Capsicum Kairas
This is a peanut and capsicum curry thickened with roasted coconut and sesame, balanced by tamarind and jaggery.
Shorshe Maach (Fish Cooked in Mustard)
This is mustard sauce done the Bengali way, sharp and bright with poppy seeds to soften the heat just enough.
Malaysian Mee Goreng Recipe
Mee goreng is a Malaysian fried noodle dish made with yellow noodles, tofu, egg, bean sprouts and a savory spicy sauce.
Mussel Curry with Coconut
This curry gets its depth from toasted coconut and coriander powder fried until fragrant, then ground into a paste that thickens the gravy naturally.
Homemade Szechuan Sauce
This is one of those condiments that actually justifies the effort of making it from scratch.
Mixed Vegetable Rice
This one pot meal uses a freshly ground mint and coconut paste that gets fried into the tempering before you fold in the vegetables and rice.
Punjabi Chicken Masala
This recipe uses cashew nut paste as both a marinade and a thickener, which gives the gravy a silky body without needing cream.
Konkani Masala Pomfret
This recipe gives you crispy fried fish wrapped in a fresh coconut and kokum masala that stays bright and sharp, not heavy.
Coconut Chicken Curry
This curry uses coconut milk to create a rich, aromatic gravy without needing cream or cashew paste.
Char Kway Teow
Char kway teow is a Malaysian stir-fried noodle dish made with flat rice noodles, shrimp, egg, Chinese sausage and bean sprouts tossed in soy sauce and chili paste.
Sambal Belacan
Sambal belacan is a bold Malaysian chili condiment made by pounding fresh red chilies with toasted fermented shrimp paste, lime juice and a little sugar.
Babi Pongteh
Babi pongteh is a savory Peranakan braised pork dish made with fermented soybean paste and garlic.
Otak-Otak
Otak-otak is a Malaysian grilled fish paste wrapped in banana leaves and cooked until fragrant and lightly charred.
Sarawak Laksa
Sarawak laksa is a Malaysian noodle soup made with rice vermicelli, spiced broth, chicken and prawns.
Ikan Bakar
Ikan bakar is a Malaysian grilled fish marinated in a chili spice paste and cooked over high heat.