Tamarind is one of the region’s most ubiquitous ingredients; this is how we prep it for curries, stir-fries, and broths.

The one, simple trick we use to get our fried meehoon perfectly dry and cooked.

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.

The keluak fruit is highly toxic when consumed directly, and needs to be properly tended to for safe consumption.