The tangzhong method made its way into local bakeries as a way to keep breads soft and fresh for a longer period.
The tin of Ayam Brand sitting in your pantry has a long history—from its French colonial roots to its former status symbol for aristocrats.
The ubiquity of tapioca made it a Malayan staple during the Japanese Occupation. One writer tries to understand its complicated past and present through his grandmother’s cooking.
Rice is coming under attack from those who say we should reduce our dependence on it or even—shock, horror—remove it from our diet completely. But is rice actually ‘bad’ for us?
The fermented anchovy brew is salty, pungent, and entirely deserving of a spot in the umami hall of fame.
Farming programmes, fusion cafés, and viral recipes are helping younger generations learn about the food vernacular of their roots.
Barbecue has been long inherent to Sarawakians’ lives, and it is gradually making its way from kampung backyards to city smokehouses.