Using coconut milk in both the dressing and the marinade makes for succulent chicken that’s ready in just 40 minutes.

In a deep saucepan, add: the onion, lime juice, coconut milk ... Assemble the tacos: Fill each crispy taco with the shredded chicken and sauce. Decorate with a few fresh coriander leaves and ...

This Nochebuena, taste the holiday cheer in classic dishes like pernil asado, arroz con gandules, lamb shank tamales, and ...

"I like the rendang flavour, there's a coconut sweetness. However, the chicken skin isn't crispy. It can't be eaten and all the sauce is on the skin so I can't eat it," Mr Wallace remarked.

Wash, clean and pat dry soft shell crabs carefully. 2. Marinate crabs in ginger and garlic paste, red chilli powder, chicken broth powder and half lemon juice. Keep aside. 3. Slice fresh coconut ...