kelantan
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.
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.
