Recipes
Spicy vegetable pakoras served with a cooling yoghurt dip and fragrant curry leaves. A delicious starter or side dish.
Soft egg custard with a quick cherry jam - perfect for an after dinner sweet treat
Malaysian Sambal is used both as an accompaniment to certain dishes and as a base for many Malaysian curries or stir-fries. In many Malaysian dishes such as Nasi Goreng, Nasi Lemak and Soup noodles, this hot chilli paste adds a bitter sweet spice to the dish which complements the great variety of textures and tastes on a Malaysian dinner plate.
These coconut spiced pork ribs are seared to perfection and glazed in a rich palm sugar and fish sauce caramel. A knockout rib dish you’ll want to make again and again.
This rich and mild Thai Massaman curry works beautifully with seasonal spring lamb, and is a perfect alternative to a Sunday or Easter roast.
Saiphin Moore, renowned chef and founder of the UK's beloved Thai chain, Rosa's Thai Cafe, recently delighted us at School of Wok with an authentic Pad Thai cooking demonstration.