Monk fish ball soup - Agwi saengsun eomuktang 아귀 생선 어묵탕

“We’ve put this fish ball soup on the menu at CHAE. It’s nice on a cold day because it’s hot and a bit spicy. The main tip for success is to make the kelp stock the day before and cook it for at least 5 hours. If you can’t find monkfish, you can replace it with another firm fish such as snapper; prawns (shrimp) are fine too.” - Jung Eun Chae

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Summer, Spring, Autumn, Winter, cookbook, Asian, Malaysian, main Antony Summer, Spring, Autumn, Winter, cookbook, Asian, Malaysian, main Antony

Roast chicken

“Malaysian roast chicken has crispy, dark skin and lots of flavour from the five-spice and salt rub. Back in primary school, when my mum was working and it was just us boys and Dad, he would often ask, ‘Chicken rice tonight?’ It was always a big yes from us, and we’d go to the chicken rice shop near our house where…

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