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Dish

Terung Dayak with mackerel
Banana heart kerabu
Fried rendang
Creamy spicy chicken curry
Acar hu
Tau eu bah
Pumpkin masala
Umbut sawit in belacan
Paeh ikan keli
Ayam asam rong
Gaeng som
Shukto
Eurasian braised tongue
Pekasam ikan
Granny’s ayam pongteh
Shallot prawns
Kangkung belacan
Hinava tenggiri
Fenugreek fish sambal
Chicken lihing soup
Terung Dayak with mackerel

Terung Dayak with mackerel

This dish is a common staple on Diana’s family dining table, as her mom would buy terung Dayak whenever they were in season.

Banana heart kerabu

Banana heart kerabu

Rather than raw, this kerabu includes cooked elements that result in something like a masak lemak.

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.

Creamy spicy chicken curry

Creamy spicy chicken curry

This version of Malaysian-Indian chicken curry uses store-bought curry powder such as Baba’s, but is taken up a notch with extra spices.

Acar hu

Acar hu

This Nyonya-style fish pickle ticks all the tasty flavour boxes: tangy, fatty, savoury, sweet.

Tau eu bah

Tau eu bah

Grandma Ong incorporates spices not found in the original recipe, bringing a Nyonya punch to this crowd favourite.

Pumpkin masala

Pumpkin masala

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

Umbut sawit in belacan

Umbut sawit in belacan

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.

Paeh ikan keli

Paeh ikan keli

The Temuan way to cook this fish is over the embers of an outdoor stove. If you have an available setup, we highly encourage you to go for it.

Ayam asam rong

Ayam asam rong

This is a traditional recipe originating from Jerantut, Pahang, and has since spread to neighbouring areas in the state.

Gaeng som

Gaeng som

This dish, inherited from Banyen’s late grandmother, makes an appearance at least twice a week on their dinner table at home, as it is her dad and grandfather’s favourite dish.

Shukto

Shukto

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.

Eurasian braised tongue

Eurasian braised tongue

Deborah adapted this recipe from Indonesian beef semur, which itself is an influence on beef smore, a common Eurasian dish in Malaysia and Singapore.

Pekasam ikan

Pekasam ikan

Many kampung folks catch freshwater fish as a cheap source of protein, and pekasam is a way of fermenting a glut of a catch.

Granny’s ayam pongteh

Granny’s ayam pongteh

The slow braise of ingredients in this pong teh coax out every bit of flavour, which means that it’s worth splurging on some good chicken and soy sauces for this dish.

Shallot prawns

Shallot prawns

Between the char of the crispy shallots, the umami of the soy sauce, and the sweetness of the prawns, one really doesn’t need anything else.

Kangkung belacan

Kangkung belacan

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

Hinava tenggiri

Hinava tenggiri

Hinava is a traditional native dish of the Kadazandusun people in the state of Sabah, which is a method of cooking saltwater or freshwater fish using lime juice.

Fenugreek fish sambal

Fenugreek fish sambal

The star of this dish is fenugreek, along with the freshest fish possible. When Nisha first introduced it to her daughter, it was “the most delicious thing I had ever eaten”.

Chicken lihing soup

Chicken lihing soup

Natasha learned how to make this dish from her mother (who she assumes learned it from her mother), and craves it on gloomy rainy days.

 
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© Copyright Periuk 2021

© Copyright Periuk 2021