A rice porridge filled with savoury treasures, a centrepiece for any vegetarian feast.
Looking to get into kuih-making? Talam is an excellent beginner recipe to pick up essential kuih-making skills.
This rice dish is beloved all across Nigeria and West Africa, full of tomatoes and heat.
A base Eurasian sambal for many dishes such as prawn or ikan sambal, and sambal petai.
A versatile minced meat sauce that can be paired with your carb of choice for a complete meal or even a quick snack.
This dish is a common staple on Diana’s family dining table, as her mom would buy terung Dayak whenever they were in season.
Rather than raw, this kerabu includes cooked elements that result in something like a masak lemak.
Unlike many other chutneys popular in the Malaysian-Indian repertoire, this one veers sweet and makes for a great snack on its own.
Soft and tender chunks of meat without hours on the stove is not possible, but getting those spicy rendang flavours definitely is.
This version of Malaysian-Indian chicken curry uses store-bought curry powder such as Baba’s, but is taken up a notch with extra spices.
When joy is scarce, we find every reason to celebrate. Make this yee sang any time of the year.
Grandma Ong incorporates spices not found in the original recipe, bringing a Nyonya punch to this crowd favourite.
This recipe is based on Glenn’s favourite stall that he claims serves “the best version of tomato mee” that he has come across so far.
For these cookies, recipe developer Yi Jun combines miso and brown sugar to create soft, chewy morsels studded with sesame seeds.
This butter cake recipe comes from Dinesh Rao who founded Tray Cafe, which churns out some of the best butter cakes outside of a kopitiam.
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.
This is a traditional recipe originating from Jerantut, Pahang, and has since spread to neighbouring areas in the state.
This dish, inherited from Banyen’s late grandmother, makes an appearance at least twice a week on their dinner table at home.
Made with fresh rice of the first harvest at the end of the winter solstice, this is offered to gods & goddesses before family & friends.
Leela’s late mother was the family’s ‘culinary comforter’, and taught her how to make this vegetable dish. Complex in flavour, this recipe takes no shortcuts.
This recipe is adapted from Indonesian semur, which itself is an influence on smore, a common Eurasian dish in Malaysia and Singapore.
A dessert containing eggs, milk and Horlicks means it’s okay to eat for breakfast, right?
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.
The star of this dish is fenugreek, along with the freshest fish possible.
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