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Hu chee rumpah (Sambal-stuffed fried fish)
How did tinned sardines become a staple in Malaysian kitchens?
Tinned sardine puttanesca
Sardine sambal
Khanom jeen nam ya / Southern Thai fish curry with noodles
Bosou sada
Pinongian sada
Terung Dayak with mackerel
Eat your feelings: How do I reclaim my favourite dish?
The making of budu, our underrated condiment
Acar hu
Paeh ikan keli
The science and joys of making pekasam
Gaeng som
Hinava tenggiri
Fenugreek fish sambal
Hu chee rumpah (Sambal-stuffed fried fish)
How did tinned sardines become a staple in Malaysian kitchens?

How did tinned sardines become a staple in Malaysian kitchens?

The tin of Ayam Brand sitting in your pantry has a long history—from its French colonial roots to its former status symbol for aristocrats.

Tinned sardine puttanesca

Tinned sardine puttanesca

Fried pasta makes for a quick weekday lunch in between work calls. Prep a large batch to bring to a party, and watch it disappear like magic.

Sardine sambal

Sardine sambal

Wonder why sardine sambal isn’t up your alley? Try this pre-frying technique and let us change your mind.

Khanom jeen nam ya / Southern Thai fish curry with noodles

Khanom jeen nam ya / Southern Thai fish curry with noodles

Plenty of coconut milk and freshly steamed fish make for a hearty bowl of fish curry noodles, perfect for a family dinner.

Bosou sada

Bosou sada

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

Pinongian sada

Pinongian sada

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

Terung Dayak with mackerel

Terung Dayak with mackerel

This dish is a common staple on Diana’s family dining table, as her mom would buy terung Dayak whenever they were in season.

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.

The making of budu, our underrated condiment

The making of budu, our underrated condiment

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

Acar hu

Acar hu

This Nyonya-style fish pickle ticks all the tasty flavour boxes: tangy, fatty, savoury, sweet.

Paeh ikan keli

Paeh ikan keli

The Temuan way to cook this fish is over the embers of an outdoor stove. We highly encourage you to go for it if you have a grill.

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. 

Gaeng som

Gaeng som

This dish, inherited from Banyen’s late grandmother, makes an appearance at least twice a week on their dinner table at home.

Hinava tenggiri

Hinava tenggiri

Hinava is a traditional native dish of the Kadazandusun people in the state of Sabah, which is a method of cooking saltwater or freshwater fish using lime juice.

Fenugreek fish sambal

Fenugreek fish sambal

The star of this dish is fenugreek, along with the freshest fish possible.

 
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© Copyright Periuk 2022

 
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