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the 101

The 101: How to prepare tamarind
The 101: How to avoid soggy meehoon
The 101: Fermentation with pangi seeds
The 101: How to prepare keluak
The 101: How to prepare tamarind

The 101: How to prepare tamarind

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

The 101: How to avoid soggy meehoon

The 101: How to avoid soggy meehoon

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

The 101: Fermentation with pangi seeds

The 101: Fermentation with pangi seeds

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 101: How to prepare keluak

The 101: How to prepare keluak

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

 
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© Copyright Periuk 2022

© Copyright Periuk 2022

 
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