A nourishing everyday soup doesn’t always need meat bones and long cooking.

Yes, local leafy greens can be turned into a luxurious soup with just a little bit of imagination.

A quick vegetable stir-fry with the classic savoury spices of an Indian kitchen.

A spicy and savoury vegetable side for the dinner table, with budu as the star.

Cooking cucumbers isn’t a novel method. This excellent Nyonya recipe shows us a tangy application for weeknight meals.

Make this simple vegetable side dish without even turning on the stove.

Swap out the usual stir-fry aromatics for fragrant and crunchy almond flakes instead.

When joy is scarce, we find every reason to celebrate. Make this yee sang any time of the year.

A subtly spiced and hearty side dish, unfussy enough for a weeknight. 

Umbut sawit is the young shoot or heart of the oil palm tree. Plentiful in Borneo from the plantations, resourceful locals have found that it makes for a terrific ingredient.

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 is quite possibly the best version of kangkung belacan we’ve tried—spicy, briny and still-crunchy.