Arrange the fish properly and toss the shallot, garlic and ginger onto the fish.

Marinate the fish with some oyster sauce, salt and black pepper.

Steam the fish around 10-15 minutes or until it is fully cooked. (You do not have to add on any water as the fish will produce some juices.)

Prepare the streamer pot and boil the water.

Coat the fish with salt and put it into the pot.

Sprinkle some garlic and ginger on top. Steam the fish until it is half cooked.

Then, add the fish sauce, water, bird's eye chillies and key lime juice. Steam it until it is fully cooked.

When it is done, sprinkle some spring onion and let it simmer for a moment.

Serve this dish with a bowl of hot rice.

Boil the water with the sup bunjut ikan, shallots, garlic, cinnamon stick, star anise and cardamom.

Once the water reaches to a boil, place the fish into the pot.

Sprinkle on some black pepper and salt to your liking.

Add some spring onions and fried onions on top. Turn off the stove and serve this dish with a bowl of hot rice.

Boil all the ingredients except for the fish.

Let the water boil and put the fish in the pot. Reduce the flame.

Let it simmer until the fish and other ingredients are fully cooked.

Sprinkle some salt and serve this soup with a bowl of hot rice.

Boil all the ingredients in a pot with a small flame.

Cook until the gravy is quite thick and the fish is cooked.

Mix all the ingredients well before serving.

Coat the fish with all the ingredients.

Steam the fish until it is cooked.

Serve with a bowl of hot rice.

Put all the ingredients in a pot.

Cook the ingredients until the fish is cooked. Let the gravy simmer and turn off the stove.

Serve with a hot bowl of rice.

Blend the desiccated coconut, onions, bird’s eye chillies, onions, chili paste, garlic, turmeric root, lemongrass, eggs, tamarind water and coconut milk until a smooth paste is formed.

Pour the blended paste into a small bowl. Using a spoon, stuff the fish with the spice paste. If there’s excess, spread it evenly around the fish. This will give more flavour to the fish and enhance the smokiness of the flesh.

Using a brush, coat the banana leaves with some oil and place the stuffed fish in the middle. Sprinkle the kaffir lime leaves.

Wrap the fish, burrito-like.

Grill the fish on a wide pan and medium high flame for 10-15 minutes, or until the fish is fully cooked.

Serve this dish with a bowl of hot rice and sambal.

Coat the fish with Ingredient A.

Marinate the fish for around 30 minutes.

Grill the fish until it is fully cooked. Then, put it aside.

Heat the pan with a little bit of oil.

Sauté Ingredient B until you can smell the aroma.

Turn off the stove and sprinkle the ingredients on top of the fish.

Heat the oil in a pan. Add mustard seed and allow it to crackle .

Add fenugreek seeds and fry for few seconds. Make sure to not to burn it.

Add onion, green chillies, curry leaves and fry them until translucent.

Add ginger garlic paste and fry until cooked.

Add turmeric, chilli powder and coriander powder and fry the ingredients .

Add tomato and sprinkle some salt, fry it until soft.

Add tamarind juice and water. Then, allow it to boil.

Add water as per your preferred consistency.

Once it starts boiling, add the fish and cook for 15 – 20 minutes, or until the gravy thickens and the oil floats on top. Your cooking time depends on the size of the fish.

Garnish with curry leaves or coriander leaves.

Serve with a bowl of hot rice.

Combine water and rice in a large pot over high heat. Bring to a boil; simmer for 5 minutes. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes.

Combine fish, ginger, spring onion, chicken seasoning powder, and pepper in a bowl. Let marinate for 15 minutes.

Stir fish mixture into the pot. Simmer gently until the rice is very soft and the fish is falling apart, about 20 minutes. Season with parsley and salt.

Marinate the fish with salt and black pepper.

Fry the fish with a little bit of oil and put it aside.

Sauté the garlic and ginger.

Then, place the fried fish back on the pan.

Sprinkle some spring onion.

Serve with a bowl of hot rice.

Fry the anchovies and potatoes. Then, put them aside.

Sauté the garlic and onion with a little bit of oil until it is cooked.

Add back the fried anchovies and potatoes on the pan.

Add some Javanese acid water and mix the ingredients well.

Sauté the dish until it is cooked.

Season with salt and black pepper.

Cook spaghetti in a pot of boiling water for about 2 minutes.

Marinade the salmon slices with salt, black pepper, and chili powder. Grill the salmon until it is cooked. Then, cut the salmon into cubes.

Sauté the garlic until fragrant.

Add the carrots, capsicums and dried chillies into the pan. Mix them well and sauté the ingredients until it partially cooked.

Add the spaghetti into the pot and mix all the ingredients. Season it with salt, black pepper.

Mix them well and add the salmon cubes.

Add all the ingredients into a pot, except for the fish.

Boil the ingredients over a small flame.

Add the fish and boil until the fish is fully cooked.

Serve with a bowl of hot rice.

Marinade the fish with the turmeric powder and salt for about 15 minutes.

Let the pan heat up for a few minutes before adding the oil. Fry the snakehead fish until it is crispy.

In another pan, heat some oil and sauté the pounded ingredients.

Add some black pepper sauce, fish curry powder, and salt.

Mix the ingredients well and pour it over the fish.

Serve with bowl of hot rice.

Fry the salted fish without any oil.

Sauté some shallots with the fish. Add some black pepper over it.

Squeeze in some lemon zest.

Mix the ingredients well.

Serve with a bowl of hot rice.

Boil broccoli florets and keep them aside.

Heat oil in a pan and melt butter with olive oil in it. Sauté garlic and ginger in it for 1-2 minutes.

Once the garlic turns slightly brown, add boiled broccoli florets to it.

Cook for 5-10 minutes. Drizzle lemon juice over it. Sprinkle salt and black pepper to taste.

Stir to mix all of the ingredients. Serve hot.

Boil kailan until they become tender. First, cook the thick stems and then add the rest of the parts.

Once the kailan is cooked, add carrot and green peas to the boiling water with kailan. Cook for 10 minutes.

Heat oil in a pan and add garlic and ginger to it. Stir-fry mushrooms until the liquid goes away.

Pour the kailan, carrot, and peas into the pan. Mix all of the ingredients well. Add salt and black pepper as per taste.

Add soy sauce, stir well, and cook for 5 minutes. Serve immediately.

Sauté ginger and garlic in oil.

Then, fry broccoli, green peas, and mushroom on a medium heat.

Add rice to it and cook for 5-7 minutes. Stir occasionally so that the rice does not stick to the bottom.

Add coconut milk and light soy sauce. Cook for 10 minutes more.

Add salt and black pepper. Mix everything well and close the lid. Cook for 5 minutes. Serve hot.

Sauté boiled broccoli florets in oil with ginger for 5-10 minutes.

Add almonds and cook for 5 minutes. Then, add green onions and sesame seeds. Stir well.

Mix salt and black pepper as per taste.

Drizzle lemon juice and mix all of the ingredients well.

Sprinkle some more sesame seeds and serve.

Boil broccoli and salmon separately. Keep them aside.

Heat oil in a pan and sauté the boiled broccoli with ginger-garlic paste.

Add the salmon and cook for 5 minutes. Add grated carrots and stir for 5-7 minutes.

Pour light coconut milk and cook for 10 minutes.

When it is boiled, add coriander leaves, salt, black pepper, and oregano herbs.

Stir well and drizzle lemon juice before serving. You can add fresh cream on it if you want.

Boil chickpeas with a pinch of salt. Add it with garlic and ginger paste into a pan. Sauté them lightly.

Add broccoli and spinach to it and mix well. Sprinkle the spices and stir for 5-10 minutes.

Add vegetable broth and coconut milk to it and cook for 10 minutes closing the lid.

Sprinkle chopped coriander leaves and add butter to the curry. Stir and mix salt accordingly.

Once it is cooked well, sprinkle black pepper, drizzle lemon juice, and serve.

Heat oil in a pan and sauté onions with ginger-garlic paste.

Add salt, capsicum, carrot, and tomatoes. Cook them until they become tender. Add oiled broccoli florets and cook well.

Pour boiled pasta into the pan and cook for 5-10 minutes.

Add a little water if it is too dry. Then, add tomato sauce and light soy sauce. Cook for 7-8 minutes.

Sprinkle oregano herbs and serve hot.