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Basket of crispy fried chicken wings and French fries (topped with a tangy BBQ sauce.)

Basket of crispy fried chicken wings and French fries (topped with a tangy BBQ sauce.)

Chef Wan's Nonya squid sambal

Chef Wan's Nonya squid sambal

FROM ISSUE #166 Fragrant leaves of pandan, a perennial grass with an intoxicating vanilla-like aroma, bring a floral dimension to this Malay dish of chicken simmered in a thick chile-spiked tomato gravy. Seasoned with coriander, cinnamon, lemongrass, and ginger and sweetened with honey, it first appeared in our June/July 2014 issue with Christopher Tan's story "Blades of Glory."

Ayam Masak Merah (Malay-Style Red-Cooked Chicken with Pandan)

FROM ISSUE #166 Fragrant leaves of pandan, a perennial grass with an intoxicating vanilla-like aroma, bring a floral dimension to this Malay dish of chicken simmered in a thick chile-spiked tomato gravy. Seasoned with coriander, cinnamon, lemongrass, and ginger and sweetened with honey, it first appeared in our June/July 2014 issue with Christopher Tan's story "Blades of Glory."

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