Sambal-stuffed fish is a highlight at many nasi campur stalls; you can now make it at home.
A dish with many styles, this variation amps up the savoury kick with a lot of taucu and kucai.
Cooking cucumbers isn’t a novel method. This excellent Nyonya recipe shows us a tangy application for weeknight meals.
Serve this kopitiam favourite at your next gathering, full of East-meets-West flavours and textures.
Looking to get into kuih-making? Talam is an excellent beginner recipe to pick up essential kuih-making skills.
Rather than raw, this kerabu includes cooked elements that result in something like a masak lemak.
This Nyonya-style fish pickle ticks all the tasty flavour boxes: tangy, fatty, savoury, sweet.
Grandma Ong incorporates spices not found in the original recipe, bringing a Nyonya punch to this crowd favourite.
The slow braise of ingredients in this pong teh coax out every bit of flavour—it’s worth splurging on good chicken and soy sauces.
This is quite possibly the best version of kangkung belacan we’ve tried—spicy, briny and still-crunchy.
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