One home cook turns to dough softeners and bread improvers to create the soft, squishy texture we’ve come to love in a classic sausage bun. Photos by Amanda Nell Eu.

Tamarind is one of the region’s most ubiquitous ingredients; this is how we prep it for curries, stir-fries, and broths.

In our advice column, a reader wonders if there’s such a thing as too much comfort food in a pandemic.

It may look like lemang but it isn’t. Learn about the skills that go into making pangkang, a longtime rice staple for Borneo’s Dayak community.

In our advice column, we offer a reader suggestions to amp up meals using instant fixes such as Prego sauce or Adabi packets.

During this time where many Malaysians are hungry and helpless, here are some suggestions on how to distribute aid and what to include in aid packs.

The one, simple trick we use to get our fried meehoon perfectly dry and cooked.

Pangi seeds aka buah keluak are a popular ingredient used to ferment foods in Kadazandusun cuisine. Here’s an overview of two fermentation methods using the seed.

The keluak fruit is highly toxic when consumed directly, and needs to be properly tended to for safe consumption.

In the first of our advice column, a reader has trouble eating her favourite dish without intertwining it with memories of falling out with her sister.

Daging kunyit without the daging? Ayam masak merah without the ayam? Yes, it can be done, and done deliciously. 

One home cook turns to her family recipes, the Internet, and a healthy dose of curiosity to make Foochow red yeast rice wine.

One avid home baker steams a batch of bao to test the results of this strong-smelling traditional leavening agent. 

Fermented seafood rarely flies under the radar of many Malaysians, but pekasam—in all its firm, sour glory—has been left out of the national food books for too long. 

One ardent Milo fan sets out to recreate the classic Milo truck drink at home. Contrary to Sports Day rules, second helpings are very much encouraged.