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History & culture

How a Japanese technique influenced Malaysian bakeries
How did tinned sardines become a staple in Malaysian kitchens?
The value of tapioca through the eras
In defence of rice
The making of budu, our underrated condiment
Keeping Kadazandusun cuisine alive for another generation
The phenomenon of Dayak barbecue in Sarawak
How a Japanese technique influenced Malaysian bakeries
How did tinned sardines become a staple in Malaysian kitchens?

How did tinned sardines become a staple in Malaysian kitchens?

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 value of tapioca through the eras

The value of tapioca through the eras

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.

In defence of rice

In defence of rice

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 making of budu, our underrated condiment

The making of budu, our underrated condiment

The fermented anchovy brew is salty, pungent, and entirely deserving of a spot in the umami hall of fame. 

Keeping Kadazandusun cuisine alive for another generation

Keeping Kadazandusun cuisine alive for another generation

Farming programmes, fusion cafés, and viral recipes are helping younger generations learn about the food vernacular of their roots.

The phenomenon of Dayak barbecue in Sarawak

The phenomenon of Dayak barbecue in Sarawak

Barbecue has been long inherent to Sarawakians’ lives, and it is gradually making its way from kampung backyards to city smokehouses.

 
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© Copyright Periuk 2022

© Copyright Periuk 2022

 
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