A 2-hour marinade in soy sauce, sesame oil, fresh ginger, garlic, and green onion provides the beef with a punch of flavor. Serve on lettuce leaves with condiments like chile sauce, daikon and kim chee.
Water Chestnut Cake (Bu Bu Kao Sheng) recipe uses water chestnuts, water chestnut flour, coconut milk and fresh milk.
A paste that is made up of a mixture of ground chiles, salt and brown sugar. It is generally served with rice and curried dishes and is used as a condiment or a side dish.
Sup Ekor is a classic Malaysian soup made with oxtails. Recipe from Malaysia Cuisine.
Recipe by Martin Yan for a traditional moon cake filled with lotus paste.