Pangi seeds aka buah keluak are a popular ingredient used to ferment foods in Kadazandusun cuisine. Here’s an overview of two fermentation methods using the seed.

A home cook with Melaka-Portuguese heritage learns that making her childhood sambal is a balance of science, instinct, and years of wisdom.

Daging kunyit without the daging? Ayam masak merah without the ayam? Yes, it can be done, and done deliciously. 

One avid home baker steams a batch of bao to test the results of this strong-smelling traditional leavening agent. 

One ardent Milo fan sets out to recreate the classic Milo truck drink at home. Contrary to Sports Day rules, second helpings are very much encouraged.