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main, malaysian

Malaysian Beef Curry

(Bon Appétit, March, 2011)

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Malaysian Chicken and Rice

(Fine Cooking, February/March, 2011)

Zak Pelaccio likes to wrangle big flavor from simple ingredients, and this dish is no exception. It may look unassuming, but trust us—it’s a veritable flavor bomb. Spicy ginger, fresh garlic, and salty fish sauce add savory depth to the chicken, and the crisp layer of golden rice on the bottom of the pot is good enough to fight over.
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Malaysian Roast Chicken

(Gourmet, April, 1997)

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Malaysian-Style Chicken Curry

(Gourmet, June, 1995)

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Slow-Roasted Malaysian-Spiced Leg Of Lamb

(Cooking Light, December, 2009)

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