A light, fluffy cake scented with tea and spices.

There isn’t much that tempoyak can’t improve, and cooking it with mushrooms both complement and enhance the overall umami of both ingredients.

This minimalist Lunbawang staple manages to be satiating and incredibly comforting without being heavy.

Adaptable for many different meals across many different cuisines, this onion-garlic oil is a condiment you’ll keep coming back to.

The onion-garlic oil provides a lightning-fast way to get flavourful vegetables on the table for dinner.

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

A wholesome one-bowl meal for special occasions or just because, packed with flavourful spices and hefty vegetables.

A light, textural, bready salad that delights with every bite. It’s great as a side on the Christmas table.

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

In this house, vegan cooking most certainly does not equate to a lack in flavour or depth.

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

A herby sambal to accompany daily meals, especially when paired with fried meats and more ulam.

A sweet introduction to the world of fruit curries, this mango curry is perfect for an Onam Sadhya lunch.

A sweet-savoury old-school steamed cake, perfect for a snack or impressing your Foochow elders.

Zhuzh up your everyday tomato soup with spices and raisins for a flavoursome lunch.

Fiery black pepper meets silky meehoon in this quick meal, perfect for when you want a homemade meal—fast.

A smoky eggplant salad to accompany a variety of meals, from rice to steaks, or as a part of an appetiser platter.

A rice porridge filled with savoury treasures, a centrepiece for any vegetarian feast.

Quick, cheap, and filling, these tapioca chips are a fantastic treat for all ages.

Looking to get into kuih-making? Talam is an excellent beginner recipe to pick up essential kuih-making skills.

This rice dish is beloved all across Nigeria and West Africa, full of tomatoes and heat.

A base Eurasian sambal for many dishes such as prawn or ikan sambal, and sambal petai.

Stale pieces of Gardenia to use up? Whip up this quick, customisable snack and enjoy with a cup of tea.

Unlike many other chutneys popular in the Malaysian-Indian repertoire, this one veers sweet and makes for a great snack on its own.

Pulut kacau or wajik can be made at home as a gift for the neighbourhood.

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

No meat, no problem. This carbonara substitutes bacon fat with rich ghee, making it just as indulgent.

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. 

This butter cake recipe comes from Dinesh Rao who founded Tray Cafe, which churns out some of the best butter cakes outside of a kopitiam.

Made with fresh rice of the first harvest at the end of the winter solstice, this is offered to gods & goddesses before family & friends.

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.

A dessert containing eggs, milk and Horlicks means it’s okay to eat for breakfast, right?