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Showing only recipes by “James Oseland.”

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Black Pepper Crab

Here’s a popular, easy-to-make hawker-stall favorite from Singapore: stir-fried crab encrusted with a paste made of crushed peppercorns, ...

by James Oseland

Comment (1)

Beef Rendang

This extravagantly rich, dry-braised beef curry is a signature dish of the Manangjabau highlands of West Sumatra, Indonesia. It’s a trium...

by James Oseland


Indonesian Spice Cake

This butter-rich spice cake, flavored with cinnamon, nutmeg, and cloves and known as spekkoek (the Dutch spelling) or spekkuk, is an inhe...

by James Oseland

Comments (2)

Javanese Sambal

This is the most popular sambal in Indonesia. It has a mellow, rather than fiery, taste because it’s slowly sautéed over a low fire, whic...

by James Oseland


Chopped Vegetable Salad with Coconut and Lime Leaf D...

This dish is among the foods mentioned in the Serat Centhini, a celebrated ancient Javanese poetic text. It’s classic court food (though ...

by James Oseland


Stir-Fried Chinese Egg Noodles with Shrimp and Asian...

Fresh Chinese egg noodles, the shape and thickness of spaghetti and called mee or “yellow noodles,” are a core ingredient in Malaysian an...

by James Oseland


Stir-Fried Water Spinach, Nyonya Style

Water spinach, a hollow-stemmed green with a rich, almost nutty taste, is called kankung in Malaysia and Indonesia (and the Philippines, ...

by James Oseland


Stir-Fried Shrimp Sambal

This Malaysian dish is my favorite shrimp dish from the region. It’s a fiery-hot, ruby red stir-fry that goes well with rice or nothing a...

by James Oseland


Tofu and Summer Vegetables in Coconut Milk

This lovely dish of deep-fried tofu, carrots, green beans, and cabbage in a pale yellow coconut-milk broth is a Malaysian family favorite...

by James Oseland


Celebration Yellow Rice

This variation on coconut rice gets its vivid golden color from turmeric and its abundant flavor from lemongrass and kaffir lime, daun pa...

by James Oseland


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