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Alia Ali

Favourite braised dishes for a weekend in
Spicy egg sambal
The 101: How to prepare tamarind
Lemon basil sambal
Singapore mee siam
Eat your feelings: Am I eating too much comfort food?
Winged bean kerabu
How to build a food aid pack
Herby chicken liver pâté
Malay wedding-style beef liver
Eat your feelings: How can I make the most of packet mixes?
Tinned sardine puttanesca
Sardine sambal
Black pepper meehoon
The 101: How to avoid soggy meehoon
Tapioca sambal tumis
Fried popiah
The 101: How to prepare keluak
Eat your feelings: How do I reclaim my favourite dish?
When you can’t go to the theatre, the theatre comes to you
Fried rendang
Onion & ghee carbonara for one
Fried crackers for one
Telling a tale of the land
Favourite braised dishes for a weekend in
Spicy egg sambal

Spicy egg sambal

An any-meal sambal-scramble that can be stored in the fridge for busy days.

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.

Lemon basil sambal

Lemon basil sambal

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

Singapore mee siam

Singapore mee siam

A dish with many styles, this variation amps up the savoury kick with a lot of taucu and kucai.

Eat your feelings: Am I eating too much comfort food?

Eat your feelings: Am I eating too much comfort food?

In our advice column, a reader wonders if there’s such a thing as too much comfort food in a pandemic.

Winged bean kerabu

Winged bean kerabu

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

How to build a food aid pack

How to build a food aid pack

During this time where many Malaysians are hungry and helpless, here are some suggestions on how to distribute aid and what to include in aid packs.

Herby chicken liver pâté

Herby chicken liver pâté

Bring chicken liver pâté to Malaysia by infusing it with the hallmark flavours of the region.

Malay wedding-style beef liver

Malay wedding-style beef liver

All you’ll need for a kenduri at home are a glass of F&N rose syrup, nasi minyak, and a hearty helping of this dish.

Eat your feelings: How can I make the most of packet mixes?

Eat your feelings: How can I make the most of packet mixes?

In our advice column, we offer a reader suggestions to amp up meals using instant fixes such as Prego sauce or Adabi packets.

Tinned sardine puttanesca

Tinned sardine puttanesca

Fried pasta makes for a quick weekday lunch in between work calls. Prep a large batch to bring to a party, and watch it disappear like magic.

Sardine sambal

Sardine sambal

Wonder why sardine sambal isn’t up your alley? Try this pre-frying technique and let us change your mind.

Black pepper meehoon

Black pepper meehoon

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

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.

Tapioca sambal tumis

Tapioca sambal tumis

This sambal tumis is the perfect hearty breakfast to sustain you the whole morning.

Fried popiah

Fried popiah

Clear an afternoon to make a stack of these snacks for a party, kept as an emergency stash, or given to the neighbours.

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.

Eat your feelings: How do I reclaim my favourite dish?

Eat your feelings: How do I reclaim my favourite dish?

In the first of our advice column, a reader has trouble eating her favourite dish without intertwining it with memories of falling out with her sister.

When you can’t go to the theatre, the theatre comes to you

When you can’t go to the theatre, the theatre comes to you

Wayang Kitchen’s production of RICE! is a multi-sensory portrayal of migration through memories, food, and connection.

Fried rendang

Fried rendang

Soft and tender chunks of meat without hours on the stove is not possible, but getting those spicy rendang flavours definitely is.

Onion & ghee carbonara for one

Onion & ghee carbonara for one

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

Fried crackers for one

Fried crackers for one

When fried like this, the cream crackers maintain their crunch while also absorbing the oil from the spice mix. Necessity really is the (grand)mother of invention.

Telling a tale of the land

Telling a tale of the land

Periuk speaks with Syarifah Nadhirah, author and illustrator of ‘Recalling Forgotten Tastes’, about her work process and navigating the landscape of indigenous representation.

 
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© Copyright Periuk 2021

© Copyright Periuk 2021

 
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