Learn about the indigenous Sumatran origins of the beloved fermented-durian condiment, the bacterial reactions that allow its complex flavours to develop, and its many nutritional benefits.

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.

Ferment your fishing trip catch with this method, and enjoy a uniquely Kadazandusun flavour while you’re at it.

For those familiar with fermenting their own fish, try this Kadazandusun twist and add pangi or keluak to the mix.

The fermented anchovy brew is salty, pungent, and entirely deserving of a spot in the umami hall of fame. 

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

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.