Looking to get into kuih-making? Talam is an excellent beginner recipe to pick up essential kuih-making skills.
Rather than raw, this kerabu includes cooked elements that result in something like a masak lemak.
A tale of generational love, immigration and belonging told through a hulking pile of hand-written recipe notes.
This Nyonya-style fish pickle ticks all the tasty flavour boxes: tangy, fatty, savoury, sweet.
Grandma Ong incorporates spices not found in the original recipe, bringing a Nyonya punch to this crowd favourite.
The slow braise of ingredients in this pong teh coax out every bit of flavour—it’s worth splurging on good chicken and soy sauces.
This is quite possibly the best version of kangkung belacan we’ve tried—spicy, briny and still-crunchy.
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