http://cuisine.com.au/recipe-finder/malaysian-recipes A variety of Malaysian recipes from Mee Goreng through to Soto Ayam and fish-head curry... en-au http://cuisine.com.au/recipe/Chicken-curry-puffs Malaysian-style chicken and coconut curry puffs, a street stall speciality, are best deep-fried and served warm, and certainly not refrigerated. For picnics they can also be baked and wrapped, still warm, in a dry, clean cloth. http://cuisine.com.au/recipe/marinated_prawns Light, aromatic, flavoursome. A divine dish. http://cuisine.com.au/recipe/curried-pea-custard-with-aviyal I ate an exquisite pea custard years ago when my friend Stephanie Alexander had her restaurant in Hawthorn. It was intense and sweet and from that experience this pea custard, with hints of curry spices, was born. http://cuisine.com.au/recipe/singapore_noodles Pick up Chinese barbecue pork from your local takeaway to create an authentic dish. http://cuisine.com.au/recipe/crayfish_laksa Laksa can be a little finicky to make with so many ingredients, but the end result is very much worth the trouble. A deliciously aromatic dish that is so enjoyable to eat. http://cuisine.com.au/recipe/hot-and-sour-prawns Tamarind comes in many forms and is often sold as a concentrate or puree, both of which are convenient to use. The concentrate is a thick, molasses-type liquid made by boiling down the pulp after it has been strained to remove the seeds and fibre. http://cuisine.com.au/recipe/Wok-fried-pepper-prawns This chilli and pepper-inspired prawn stir-fry is an all-embracing fire-in-the-belly cook-up, softened by the addition of lime and lemongrass. Dish it up hot from the wok adorned with scorched peppercorns and serve with a refreshingly cool salad to quell the fire. http://cuisine.com.au/recipe/chicken-rendang-with-cardamom Cardamom pods the colour of green olives. And like green olives, they come in just about all shades. White cardamom is a bleached version of the green variety and there are black and brown coloured pods as well, though these have a coarse, less aromatic quality. http://cuisine.com.au/recipe/malaysian-roast-turkey-with-lime-and-lemongrass-stuffing I don't remember when we started cooking turkey for Christmas but I have vivid childhood memories of running my tiny fingers over the bones and picking off bits of delicious meat. Perhaps it was during the days when my mother worked as a cook for the British, perhaps it was for friends and neighbours who dropped by when service was over in the Chinese restaurant we had. I do, however, remember we brined our turkeys to make them moist, as free-range birds in the tropics were rather chewy. I also remember that we ate the turkey with Indian achars, pickles - sometimes cranberry sauce - roast vegetables, potato salad, beef rendang and lots of salads. You will need to begin this recipe a day and half ahead. http://cuisine.com.au/recipe/deep-fried-prawns-stuffed-with-water-chestnuts-and-prawn-mousse Although not strictly a Christmas dish, this Chinese dish pops up whenever there is a special occasion. It is perfect for multi-faith Malaysia as it crosses all religious taboos especially during the customary "open house" when friends and guests come to visit. A fantastic do-ahead starter, it is nothing more than deep-fried butterflied prawns topped with minced prawns and water chestnuts. They are often eaten with mayonnaise, chilli sauce, a soy dipping sauce and in some families, chutney.