Stories - Lifting the lid on Malaysian cooking | Periuk.my

Stories

Our favourite vegan recipes (so far)
by Alia Ali
07 Jan 2022
In this house, vegan cooking most certainly does not equate to a lack in flavour or depth.
Favourite braised dishes for a weekend in
by Alia Ali
19 Nov 2021
Simmered chicken in santan-enriched broth? A temple-style vegetarian porridge? We have it all.

How a Japanese technique influenced Malaysian bakeries

How a Japanese technique influenced Malaysian bakeries

by Ceri Holloway

12 Nov 2021

Recreating the bakery-style sausage bun

Recreating the bakery-style sausage bun

by Amanda Nell Eu

08 Nov 2021

A guide to Deepavali snacks

A guide to Deepavali snacks

by Surekha Ragavan

Surekha Ragavan

03 Nov 2021

The 101: How to prepare tamarind

The 101: How to prepare tamarind

Alia Ali

08 Oct 2021

A father’s legacy in soy sauce

A father’s legacy in soy sauce

by Zara Jayne Marimuthu

01 Oct 2021

Is our food Malaysian enough?

Is our food Malaysian enough?

by Maynard Keyne Langet

15 Sep 2021

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

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

Alia Ali

03 Sep 2021

An introduction to pangkang

An introduction to pangkang

by Maynard Keyne Langet

06 Aug 2021

How to build a food aid pack

How to build a food aid pack

Alia Ali

30 Jul 2021

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

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

Alia Ali

25 Jun 2021

How did tinned sardines become a staple in Malaysian kitchens?

How did tinned sardines become a staple in Malaysian kitchens?

by Ceri Holloway

18 Jun 2021

How my grandfather wooed his son-in-law—with peanut cake

How my grandfather wooed his son-in-law—with peanut cake

by Mildred Voon

11 Jun 2021

The 101: How to avoid soggy meehoon

The 101: How to avoid soggy meehoon

Alia Ali

28 May 2021

The value of tapioca through the eras

The value of tapioca through the eras

by Aziff Azuddin

21 May 2021

In defence of rice

In defence of rice

by Tunku Muhammad Tunku Farahat

14 May 2021

Every jollof is more than just rice

Every jollof is more than just rice

07 May 2021

How are frontliners breaking fast?

How are frontliners breaking fast?

30 Apr 2021

The 101: Fermentation with pangi seeds

The 101: Fermentation with pangi seeds

by Pison Jaujip

23 Apr 2021

Mastering sambal tambrinyu, the famed Kristang condiment

Mastering sambal tambrinyu, the famed Kristang condiment

16 Apr 2021

The 101: How to prepare keluak

The 101: How to prepare keluak

Alia Ali

09 Apr 2021

How my grandma’s recipes bridged a 10,000km, 20-year gap

How my grandma’s recipes bridged a 10,000km, 20-year gap

by Emma Chong Johnston

05 Apr 2021

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

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

Alia Ali

26 Mar 2021

There’s a T-Rex in the living room

There’s a T-Rex in the living room

19 Mar 2021

The making of budu, our underrated condiment

The making of budu, our underrated condiment

12 Mar 2021

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

Alia Ali

03 Mar 2021

Vegan substitutes for a Malay kitchen

Vegan substitutes for a Malay kitchen

by Amira Aminuddin

25 Feb 2021

Amid a pandemic, yee sang all-year-round

Amid a pandemic, yee sang all-year-round

by Samantha Cheh

12 Feb 2021

The painstaking process of making Foochow red wine

The painstaking process of making Foochow red wine

by Mildred Voon

05 Feb 2021

Of Prosperity Burgers and my long-distance friend

Of Prosperity Burgers and my long-distance friend

by Deborah Germaine Augustin

29 Jan 2021

Keeping Kadazandusun cuisine alive for another generation

Keeping Kadazandusun cuisine alive for another generation

26 Jan 2021

Does ammonium bicarbonate make a better char siu bao?

Does ammonium bicarbonate make a better char siu bao?

by Amanda Nell Eu

22 Jan 2021

The science and joys of making pekasam

The science and joys of making pekasam

by Tunku Muhammad Tunku Farahat

22 Jan 2021

Can the Milo truck recipe be recreated at home?

Can the Milo truck recipe be recreated at home?

14 Jan 2021

Telling a tale of the land

Telling a tale of the land

Alia Ali

13 Jan 2021

The phenomenon of Dayak barbecue in Sarawak

The phenomenon of Dayak barbecue in Sarawak

by Maynard Keyne Langet

12 Jan 2021

Our favourite vegan recipes (so far)
by Alia Ali
07 Jan 2022
In this house, vegan cooking most certainly does not equate to a lack in flavour or depth.

Favourite braised dishes for a weekend in

Favourite braised dishes for a weekend in

Alia Ali

19 Nov 2021

How a Japanese technique influenced Malaysian bakeries

How a Japanese technique influenced Malaysian bakeries

by Ceri Holloway

12 Nov 2021

Recreating the bakery-style sausage bun

Recreating the bakery-style sausage bun

by Amanda Nell Eu

08 Nov 2021

A guide to Deepavali snacks

A guide to Deepavali snacks

by Surekha Ragavan

Surekha Ragavan

03 Nov 2021

The 101: How to prepare tamarind

The 101: How to prepare tamarind

Alia Ali

08 Oct 2021

A father’s legacy in soy sauce

A father’s legacy in soy sauce

by Zara Jayne Marimuthu

01 Oct 2021

Is our food Malaysian enough?

Is our food Malaysian enough?

by Maynard Keyne Langet

15 Sep 2021

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

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

Alia Ali

03 Sep 2021

An introduction to pangkang

An introduction to pangkang

by Maynard Keyne Langet

06 Aug 2021

How to build a food aid pack

How to build a food aid pack

Alia Ali

30 Jul 2021

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

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

Alia Ali

25 Jun 2021

How did tinned sardines become a staple in Malaysian kitchens?

How did tinned sardines become a staple in Malaysian kitchens?

by Ceri Holloway

18 Jun 2021

How my grandfather wooed his son-in-law—with peanut cake

How my grandfather wooed his son-in-law—with peanut cake

by Mildred Voon

11 Jun 2021

The 101: How to avoid soggy meehoon

The 101: How to avoid soggy meehoon

Alia Ali

28 May 2021

The value of tapioca through the eras

The value of tapioca through the eras

by Aziff Azuddin

21 May 2021

In defence of rice

In defence of rice

by Tunku Muhammad Tunku Farahat

14 May 2021

Every jollof is more than just rice

Every jollof is more than just rice

07 May 2021

How are frontliners breaking fast?

How are frontliners breaking fast?

30 Apr 2021

The 101: Fermentation with pangi seeds

The 101: Fermentation with pangi seeds

by Pison Jaujip

23 Apr 2021

Mastering sambal tambrinyu, the famed Kristang condiment

Mastering sambal tambrinyu, the famed Kristang condiment

16 Apr 2021

The 101: How to prepare keluak

The 101: How to prepare keluak

Alia Ali

09 Apr 2021

How my grandma’s recipes bridged a 10,000km, 20-year gap

How my grandma’s recipes bridged a 10,000km, 20-year gap

by Emma Chong Johnston

05 Apr 2021

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

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

Alia Ali

26 Mar 2021

There’s a T-Rex in the living room

There’s a T-Rex in the living room

19 Mar 2021

The making of budu, our underrated condiment

The making of budu, our underrated condiment

12 Mar 2021

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

Alia Ali

03 Mar 2021

Vegan substitutes for a Malay kitchen

Vegan substitutes for a Malay kitchen

by Amira Aminuddin

25 Feb 2021

Amid a pandemic, yee sang all-year-round

Amid a pandemic, yee sang all-year-round

by Samantha Cheh

12 Feb 2021

The painstaking process of making Foochow red wine

The painstaking process of making Foochow red wine

by Mildred Voon

05 Feb 2021

Of Prosperity Burgers and my long-distance friend

Of Prosperity Burgers and my long-distance friend

by Deborah Germaine Augustin

29 Jan 2021

Keeping Kadazandusun cuisine alive for another generation

Keeping Kadazandusun cuisine alive for another generation

26 Jan 2021

Does ammonium bicarbonate make a better char siu bao?

Does ammonium bicarbonate make a better char siu bao?

by Amanda Nell Eu

22 Jan 2021

The science and joys of making pekasam

The science and joys of making pekasam

by Tunku Muhammad Tunku Farahat

22 Jan 2021

Can the Milo truck recipe be recreated at home?

Can the Milo truck recipe be recreated at home?

14 Jan 2021

Telling a tale of the land

Telling a tale of the land

Alia Ali

13 Jan 2021

The phenomenon of Dayak barbecue in Sarawak

The phenomenon of Dayak barbecue in Sarawak

by Maynard Keyne Langet

12 Jan 2021

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