• Place coriander stems, shallots, garlic, turmeric, ginger, lemongrass, chile, lime zest, coriander seed, and cardamom in the centre of a 30 cm square heavy-duty aluminium foil. Gather up edges to make a tight pouch.
• Place the pouch in the bottom of a wok and heat over high heat, turning occasionally, until smoky, about 10 minutes
• Place in grinder until a very fine paste is formed, about 2-3 minutes. Add shrimp paste and mix to incorporate. Set curry paste mixture aside.
• Deep fry 25% of the uncooked noodles in coconut oil in a wok until crispy. Set aside.
• Fry two tablespoons of thick coconut milk in one tablespoon of oil for a couple of minutes.
• Add the spicy paste and cook for 40-45 seconds.
• Slowly stir in the coconut milk, followed by the chicken stock and palm sugar.
• Add chicken legs and bring to a simmer, turning chicken occasionally, until chicken is tender and broth for about 30 minutes. Season to taste with fish sauce.
• Bring a pot of salted water to a boil. Add remaining uncooked noodles and cook for about a minute (or until noodles are cooked. Drain noodles and divide them between four warmed bowls.
• Place two pieces of chicken in each bowl and add the curry sauce. Top with crispy noodles and serve immediately garnished with sliced shallots, lime wedges, and pickled mustard greens on the side.

Brown the meat

• If using a traditional tagine pot, soak it in water for at least 1 hour before cooking. This helps prevent the pot from cracking during cooking.
• Heat the olive oil in the tagine or pot over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set it aside.

Prepare the base

• In the same pot, add the chopped onions and cook until softened. Add minced garlic and cook for an additional minute.
• Mix in the ground cumin, coriander, cinnamon, ginger, paprika, turmeric, cayenne pepper, dried chillis, salt, and pepper. Stir well to coat the onions and garlic with the spices.

Combine ingredients

• Return the browned lamb to the pot. Add dried apricots, raisins, almonds and preserved lemon slices. Pour in the chicken or lamb broth.

Simmer

• Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours or until the meat is tender.

Add honey

• Stir in the honey during the last 15 minutes of cooking.

Prepare the harissa sauce

• If the dried red chilli peppers are whole, remove the stems. You can soak them in warm water for about 30 minutes to soften them.
• In a dry pan over medium heat, toast the caraway seeds, coriander seeds, and cumin seeds until fragrant. Be careful not to burn them.
• Use a spice grinder or mortar and pestle to grind the toasted seeds into a fine powder.
• In a food processor, combine the softened dried chilies, ground spice mixture, minced garlic, tomato paste, olive oil, and lemon juice. Process until you get a smooth paste.
• Taste the harissa and add salt/pepper as needed. You can also adjust the consistency by adding more olive oil if desired.

Garnish and serve

• Garnish the tagine with chopped fresh cilantro before serving. Serve the tagine over couscous or freshly baked flat bread.
• Transfer the harissa sauce to a small bowl and serve it alongside your tagine.

Prepare the Sazon mix

• In a small bowl, combine all the ingredients thoroughly.
• Mix well until all the spices are evenly distributed.
• Store the sazón in an airtight container or a sealed jar for future use.

Cooking

• Heat the vegetable oil in a large skillet over medium heat.
• Add the chopped onions and garlic, and sauté until the onions become translucent and the garlic is fragrant.
• Add the tomatoes to the skillet and cook for about 10-15 minutes, or until they have softened and released their juices.
• Stir in the ground cumin, salt, and black pepper, and mix well with the tomato mixture.
• Reduce the heat to low and let the mixture simmer for an additional 10-15 minutes, stirring occasionally.
• Add the chopped cilantro during the last few minutes of cooking.

Serving

• Once the hogao has thickened and the flavors have melded together, remove it from the heat and let it cool slightly before serving.

• In a large pot, heat some oil over medium heat. Add the chopped onions and sauté until they turn translucent.
• Add the minced garlic and grated ginger to the pot. Sauté for a minute or until the raw smell disappears.
• Add the pieces of mutton or beef to the pot and cook until they are slightly browned.
• Pour enough water or broth into the pot to cover the meat. Bring the mixture to a boil and then let it simmer over low heat for about 1-2 hours, or until the meat is tender and the flavors are well infused.
• Add the ground cumin, black pepper, and salt to taste. Adjust the seasonings according to your preference.
• Add the noodles to the pot and cook until they are tender.
• Stir in most of the fresh coriander leave
• Serve the Yakni soup hot, garnished with remaining fresh coriander leaves for added freshness and flavour.

• In a large skillet, heat the butter and oil over medium-high heat. Add the sliced reindeer meat and cook until it's no longer pink (5-7 mins), then remove it from the skillet and set it aside.
• Add the chopped onions, red chilli, and garlic in the same skillet. Sauté until the onions are translucent (3-5mins).
• Add the sliced mushrooms to the skillet and cook until they are browned and have released their moisture (5-7 mins).
• Sprinkle the flour over the mushroom mixture and stir well. Cook for a couple of minutes to get rid of the raw flour taste (5-7 mins).
• Slowly add the beef or vegetable broth while continuously stirring to create a smooth sauce. Allow the sauce to thicken (5-7 mins).
• Return the cooked reindeer meat to the skillet, and stir to combine with the sauce.
• Reduce the heat to low, and then mix in the sour cream and Dijon mustard. Make sure the mixture is well combined.
• Let the mixture simmer for a few minutes, but be careful not to boil it (5-8 mins).
• Season with salt and black pepper to taste.

Garnish and serve

• Serve your Reindeer Stroganoff over rice, and garnish with chopped fresh parsley.

• Clean the fish thoroughly, making sure it's descaled and gutted. Make a few diagonal cuts on both sides of the fish. This will help the flavors to penetrate the flesh.
• Prepare a steamer by bringing water to a boil in a large pot or wok.
• Place the fish on a heatproof dish that fits inside the steamer.
• Mix minced garlic, ginger, lemongrass, Penang shrimp paste, tamarind juice, palm sugar, soy sauce, fish sauce, lime juice, sesame oil, red chillis, Shaoxing wine, and a pinch of salt and pepper in a bowl.
• Pour this mixture evenly over the fish, making sure some of it gets into the cuts.
• Scatter the chopped spring onions on top of the fish.

Steaming

• Once the water is boiling, place the dish inside the steamer and cover it with a lid. Steam the fish for about 10-15 minutes, depending on the size of the fish. The flesh should be opaque and easily flaked with a fork when it's done.

Serving

• Carefully remove the dish from the steamer and garnish with fresh coriander and sliced red chillis.
• Serve the steamed fish with steamed rice and enjoy the delicate flavors of Malaysian cuisine.