Things are heating up! Part 2 is all about bold spice and big energy. Nasi Goreng brings the sambal punch, while Pad Thai ...

It’s Indonesia vs Thailand on a plate—and the battle begins now! In Part 1 of this epic mukbang series, we dive into the first bites of spicy, smoky Nasi Goreng and sweet, tangy Pad Thai. First ...

Nasi goreng is a classic Indonesian fried rice. Whether you make it at home or you pick it up from a street cart, it makes for a fantastic breakfast (or late-night snack) that uses up leftovers.

As I ngaw on my chicken bone, I think about how nasi lemak puritans might snub their noses at this nasi lemak-inspired dish, but I really plead you to have a taste.Then I leave you to make your own ...

This spicy Indonesian-style fried rice is one we make at home most weeks, said Laura Strange. Packed with veggies, a tingly level of spice and topped with a fried egg, it’s comforting and oh-so ...

For the stir-fry, heat the oil in a wok over a high heat until shimmering hot, then add the chicken and fry for a minute or so, then add the spice paste and prawns and stir well, cooking for a ...

To round out my nasi lemak, I added a thigh piece of Ayam Goreng Berempah (RM7.50). It came with a generous heap of fried spices, but sadly, they lacked crunch. Instead of that crispy bite I was ...

6 whole raw almonds; 4 small shallots; 3 garlic cloves; 2 small red Thai chiles, seeds removed, coarsely chopped; 2 tablespoons neutral oil, such as peanut or canola, divided, plus more as needed ...

If there's more than 30ml (2tbsp) of oil left in the wok, pour off the excess. Set the wok over a medium-high flame. Add the minced shallot and stir-fry for about 30 seconds, then add the rice and ...

We round up our selection of the best nasi lemak in Singapore to satisfy any craving for the classic dish you may have. Read ...