Nasi Lemak (Malaysian Coconut Rice)

Frequently served with toppings and condiments like sambal tumis and dried anchovies, this coconut rice is what many Malaysians crave when they wake up in the morning.

Beef Rendang

One of Malaysia's better-known dishes is beef rendang, a slow-cooked dry curry deeply spiced with ginger and tumeric, kaffir lime and chilis. In Malaysian fashion, it fuses sweet, sour, and savory elements.

Zak Pelaccio's Asparagus Kerabu

Spring is here and with it come many stalks of wonderfully green asparagus, and while we love them simply steamed, drowned with hollandaise or topped off with a wobbly poached egg, we're thinking this Asparagus Kerabu from Zak Pelaccio's Eat with Your Hands might just be our asparagus go to for the season.

Beef Short Rib Rendang

Learn more about how to make rendangs here. [Photograph: Chichi Wang] When I dined at Fatty Crab, my favorite dish by far was the Beef Short Rib Rendang. Meltingly tender, deboned chunks for beef short ribs were nestled in a...

Turmeric-Coconut Chicken and Rice

[Photograph: Max Falkowitz] This is not your typical chicken and rice dish, but it may be my new favorite. The chicken is cooked two ways: first braised on the bone in rich coconut milk, steeped in turmeric and chile; then...

Coconut Rice (fluffy, not gluey!)

Simple, fluffy coconut rice! Fantastic side with any South East Asian food - Thai, Malaysia, Vietnamese - as well as Caribbean and tropical foods.

Kaya Jam

This quick version of the popular caramelized coconut-pandan curd is spread over toast with lots of butter. Serve with soft boiled eggs and a coffee for a real Singaporean kopitiam breakfast.

DIY Coconut Rum

Since this recipe doesn't have any sugar, it's a nice way to put a little coconut in your drink without adding sweetness. For more flavor, you could adding vanilla, peppercorns, grains of paradise, cardamom, ginger, basil, lemongrass, or chiles.

Thai Coconut Red Curry Potato Chips

Inspired by the flavors of a spicy red Thai coconut curry, these homemade potato chips are flavored with a fragrant mix of coconut, chili power, lemongrass, makrut lime leaves, garlic, and ginger. A little sugar rounds out the assertive flavors into an addictive little package.

Coconut Chutney

This is the blueprint for the classic coconut chutney, often eaten alongside idlis and dosai, although it's versatile enough to serve with grilled fish or vegetables.