Azalina's

based on an old recipe used by the mamak people. a unique blend of chinese, polynesian/malay and indian influences; this curry is a deliciously complex mix of soy sauce, cinnamon and star anise. the sauce is ready to go, simply simmer/cook with your favorite meat or vegetable over rice. available in mild or spicy.

peanuts have long been a malaysian staple. a very traditional table-side condiment used frequently in malaysia. exceptionally versatile, peanut sauce can be used for anything from marinades to pasta sauce, even as a topping for salads or simply for dipping vegetables.

made mainly from coconut milk. the malaysian word for coconut jam, kaya, means rich, which is a perfect description for this sweet, creamy, luscious spread. kaya, as we call it, is traditionally served with bread but can be used in place of any jam. goes great with waffles, pancakes, crepes or even as a topping for ice cream.

spicy mint chicken curry free-range chicken cooked in creamy coconut milk, fresh mint, and 15 of malaysia's most flavorful spices. served with a green and purple cabbage salad made with carrots and azalina's coriander peanut sauce

almond beef curry. slow cooked beef with a roasted almond blend, homemade curry paste, and fresh malaysian herbs. served with a fresh cucumber and pineapple salad and a cilantro lime vinaigrette.

sambal tofu. locally-made tofu braised in sweet red chilies sauce and fresh malaysian herbs. served with stir-fried pea shoots and green garlic cooked in malaysian wine

with 5 malaysian spices

with 10 fresh malaysian herbs

with azalina's sweet mango chutney

with egg and cumin onion

with azalina's coconut jam

with azalina's asian jelly

with turmeric spiced tricolor beets

with azalina's coconut and spicy harissa aioli

with azalina's coriander peanut sauce

with azalina's harissa and sweet tarragon aioli

with yellow chives and azalina's coriander peanut sauce

wrapped in a banana leaf

with exotic spices and spring seasonal herbs

with roasted california cache creek farm almonds

with red chili and calamansi vinegrette

free-range chicken cooked in creamy coconut milk, fresh mint, and 15 of malaysia's most flavorful spices

with carrots and azalina's coriander peanut sauce

fresh coconut and coconut cream steam rice with crunchy toppings

with a hint of fenugreek, white poppy seed and mustard seed rice

with red chili, lemongrass, tamarind, fresh sugar cane juice, kaffir lime leaf and shrimp paste

with spring green garlic and griselle shallots

seasonal vegetable curry cooked with creamy fresh grated coconut milk

simply marinated in malaysian exotic spices and yogurt

coriander, mint and coconut sambal

oven roasted with turmeric spices and cumin

steamed with saffron

marin sun farm slow cooked beef in clay pot with roasted

with fresh herbs

chicken cooked in coconut cream with 30 most flavorful spices

indian spice noodle with sweet potato base

malaysian version 'croissant' in flat bread version