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Stories

Is our food Malaysian enough?
Eat your feelings: Am I eating too much comfort food?
An introduction to pangkang
How to build a food aid pack
Eat your feelings: How can I make the most of packet mixes?
How did tinned sardines become a staple in Malaysian kitchens?
How my grandfather wooed his son-in-law—with peanut cake
The 101: How to avoid soggy meehoon
The value of tapioca through the eras
In defence of rice
Every jollof is more than just rice
How are frontliners breaking fast?
The 101: Fermentation with pangi seeds
Mastering sambal tambrinyu, the famed Kristang condiment
The 101: How to prepare keluak
How my grandma’s recipes bridged a 10,000km, 20-year gap
Eat your feelings: How do I reclaim my favourite dish?
There’s a T-Rex in the living room
The making of budu, our underrated condiment
When you can’t go to the theatre, the theatre comes to you
Vegan substitutes for a Malay kitchen
Amid a pandemic, yee sang all-year-round
The painstaking process of making Foochow red wine
Of Prosperity Burgers and my long-distance friend
Keeping Kadazandusun cuisine alive for another generation
Does ammonium bicarbonate make a better char siu bao?
The science and joys of making pekasam
Can the Milo truck recipe be recreated at home?
Telling a tale of the land
The phenomenon of Dayak barbecue in Sarawak
A father’s legacy in soy sauce
Is our food Malaysian enough?
Eat your feelings: Am I eating too much comfort food?
An introduction to pangkang
How to build a food aid pack
Eat your feelings: How can I make the most of packet mixes?
How did tinned sardines become a staple in Malaysian kitchens?
How my grandfather wooed his son-in-law—with peanut cake
The 101: How to avoid soggy meehoon
The value of tapioca through the eras
In defence of rice
Every jollof is more than just rice
How are frontliners breaking fast?
The 101: Fermentation with pangi seeds
Mastering sambal tambrinyu, the famed Kristang condiment
The 101: How to prepare keluak
How my grandma’s recipes bridged a 10,000km, 20-year gap
Eat your feelings: How do I reclaim my favourite dish?
There’s a T-Rex in the living room
The making of budu, our underrated condiment
When you can’t go to the theatre, the theatre comes to you
Vegan substitutes for a Malay kitchen
Amid a pandemic, yee sang all-year-round
The painstaking process of making Foochow red wine
Of Prosperity Burgers and my long-distance friend
Keeping Kadazandusun cuisine alive for another generation
Does ammonium bicarbonate make a better char siu bao?
The science and joys of making pekasam
Can the Milo truck recipe be recreated at home?
Telling a tale of the land
The phenomenon of Dayak barbecue in Sarawak
 
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© Copyright Periuk 2021

© Copyright Periuk 2021