One home cook turns to dough softeners and bread improvers to create the soft, squishy texture we’ve come to love in a classic sausage bun. Photos by Amanda Nell Eu.
Tamarind is one of the region’s most ubiquitous ingredients; this is how we prep it for curries, stir-fries, and broths.
It may look like lemang but it isn’t. Learn about the skills that go into making pangkang, a longtime rice staple for Borneo’s Dayak community.
In our advice column, we offer a reader suggestions to amp up meals using instant fixes such as Prego sauce or Adabi packets.
During this time where many Malaysians are hungry and helpless, here are some suggestions on how to distribute aid and what to include in aid packs.
The one, simple trick we use to get our fried meehoon perfectly dry and cooked.
The keluak fruit is highly toxic when consumed directly, and needs to be properly tended to for safe consumption.
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