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Techniques & tips

Recreating the bakery-style sausage bun
The 101: How to prepare tamarind
Eat your feelings: Am I eating too much comfort food?
An introduction to pangkang
Eat your feelings: How can I make the most of packet mixes?
How to build a food aid pack
The 101: How to avoid soggy meehoon
The 101: Fermentation with pangi seeds
The 101: How to prepare keluak
Eat your feelings: How do I reclaim my favourite dish?
Vegan substitutes for a Malay kitchen
The painstaking process of making Foochow red wine
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?
Recreating the bakery-style sausage bun

Recreating the bakery-style sausage bun

One home cook turns to dough softeners and bread improvers to create the soft, squishy texture we’ve come to love in a classic sausage bun. Photos by Amanda Nell Eu.

The 101: How to prepare tamarind

The 101: How to prepare tamarind

Tamarind is one of the region’s most ubiquitous ingredients; this is how we prep it for curries, stir-fries, and broths.

Eat your feelings: Am I eating too much comfort food?

Eat your feelings: Am I eating too much comfort food?

In our advice column, a reader wonders if there’s such a thing as too much comfort food in a pandemic.

An introduction to pangkang

An introduction to pangkang

It may look like lemang but it isn’t. Learn about the skills that go into making pangkang, a longtime rice staple for Borneo’s Dayak community.

Eat your feelings: How can I make the most of packet mixes?

Eat your feelings: How can I make the most of packet mixes?

In our advice column, we offer a reader suggestions to amp up meals using instant fixes such as Prego sauce or Adabi packets.

How to build a food aid pack

How to build a food aid pack

During this time where many Malaysians are hungry and helpless, here are some suggestions on how to distribute aid and what to include in aid packs.

The 101: How to avoid soggy meehoon

The 101: How to avoid soggy meehoon

The one, simple trick we use to get our fried meehoon perfectly dry and cooked.

The 101: Fermentation with pangi seeds

The 101: Fermentation with pangi seeds

Pangi seeds aka buah keluak are a popular ingredient used to ferment foods in Kadazandusun cuisine. Here’s an overview of two fermentation methods using the seed.

The 101: How to prepare keluak

The 101: How to prepare keluak

The keluak fruit is highly toxic when consumed directly, and needs to be properly tended to for safe consumption.

Eat your feelings: How do I reclaim my favourite dish?

Eat your feelings: How do I reclaim my favourite dish?

In the first of our advice column, a reader has trouble eating her favourite dish without intertwining it with memories of falling out with her sister.

Vegan substitutes for a Malay kitchen

Vegan substitutes for a Malay kitchen

Daging kunyit without the daging? Ayam masak merah without the ayam? Yes, it can be done, and done deliciously. 

The painstaking process of making Foochow red wine

The painstaking process of making Foochow red wine

One home cook turns to her family recipes, the Internet, and a healthy dose of curiosity to make Foochow red yeast rice wine.

Does ammonium bicarbonate make a better char siu bao?

Does ammonium bicarbonate make a better char siu bao?

One avid home baker steams a batch of bao to test the results of this strong-smelling traditional leavening agent. 

The science and joys of making pekasam

The science and joys of making pekasam

Fermented seafood rarely flies under the radar of many Malaysians, but pekasam—in all its firm, sour glory—has been left out of the national food books for too long. 

Can the Milo truck recipe be recreated at home?

Can the Milo truck recipe be recreated at home?

One ardent Milo fan sets out to recreate the classic Milo truck drink at home. Contrary to Sports Day rules, second helpings are very much encouraged.

 
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© Copyright Periuk 2022

© Copyright Periuk 2022

 
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