Exotic Recipes

Food is a national pastime for Malaysians. As a melting pot of cultures, many of the cuisines are a fascinating mix of Malay, Chinese, Indian and Nyonya. Wondering what it feels like to dine like the locals? Here are some recipes for you to try out!

Curry Popcorn

1 teaspoon cumin seeds
3 tablespoons butter
1 scant tablespoon curry powder
2 tablespoons neutral-flavored oil, such as canola
75g popping corn
Salt to taste


    1. Toast the cumin seeds on a small skillet in medium heat, until aromatic, for about 30 seconds. Set the seeds aside.
    2. Melt butter on small saucepan over low heat. Add curry powder and stir well – until smooth. Set aside.
    3. Add oil and corn in a medium saucepan, with medium heat.
      Cover the three quarters of the pan to let steam escape. When the popping subsides, remove pan from heat.
    4. Transfer the popcorn to a large bowl and drizzle on the curry butter.
      Sprinkle toasted cumin seeds and salt if desired. Serve immediately as a snack.

Turmeric Chicken

6 pieces chicken thigh, cleaned and washed
3 tbsp turmeric powder
2 tbsp sea salt
2 tbsp sugar
2 tbsp ground white pepper powder
1 tbsp finely ground fresh chili (optional)
Enough oil for deep frying


    1. Season chicken thigh with turmeric, sugar, ground pepper, sea salt and ground chili and store in large container for 2-3 hours or longer.
    2. Heat oil in fryer or deep skillet at medium high. When hot, place chicken and fry until cooked.
      *Tip: To check if the chicken is cooked, pierce a chopstick or bamboo stick into the chicken.
      If there is still blood fusing out, fry again.
    3. Once cooked, take out chicken and place on paper towel to drain oil. Serve with rice or as a snack.

Curry Clams

650g Manila clams, or any kind of clams
2 tablespoons cooking oil
1 ¼ tablespoons seafood curry powder
1 tablespoon Malaysian Lingham’s hot sauce, or any type of chili sauce
1 teaspoon oyster sauce or to taste
A few sheets of fresh or frozen banana leaf (rinsed and wiped clean and dry with paper towels)


    1. Rinse clams with cold water thoroughly, scrub the shells, drain the water, and set aside.
    2. Heat up the pan on medium heat and add a little cooking oil to coat the surface.
      Lay the banana leaves on top of the pan.
    3. Add the remaining cooking oil onto the banana leaves, and then add clams into the pan and start stirring.
    4. As soon as the clams start to open, add curry powder, hot sauce, oyster sauce
      and stir well with the clams. Cover the pan with its lid and cook for a few minutes or until all clams are open.
      Dish out and serve immediately.

* Note: The banana leaves will be burnt when cooked, but it adds a tantalizing aroma to the clams.

Please feel free to contact us if you would like to learn more recipes or taste these scrumptious delicacies in Malaysia!