Today we meet @mrnigelng, aka Uncle Roger, to try his favourite Malaysian foods at his favourite restaurant in London. Get ...

Make the poached crab Stir together 6 quarts water, salt, lime leaves, and lemongrass in a large pot or Dutch oven; bring to a boil over medium-high. Using tongs, grab crabs, and plunge each ...

Chef Rachel Yang of Joule and Revel in Seattle prefers lightly chilled medium-grain rice for her fried rice for its lower starch content. “Medium-grain doesn't release too much starch while ...

In Singapore, it’s chicken stock only. The rice is properly fried in chicken fat, and cooked in chicken broth. The chicken is cooked till it has a hint of pink around the bones.

I took my first mouthful and unfortunately, it didn’t wow me at all. It tasted like our local old-school chee cheong fun with its red sweet sauce, sesame seeds and fried shallots. I could count the ...

Eggs are another traditional ingredient in fried rice and why the dish is sometimes called egg fried rice. You have the option of adding 2 to 4 eggs, depending on your preference.