Unlike many other chutneys popular in the Malaysian-Indian repertoire, this one veers sweet and makes for a great snack on its own.
For these cookies, recipe developer Yi Jun combines miso and brown sugar to create soft, chewy morsels studded with sesame seeds.
This butter cake recipe comes from Dinesh Rao who founded Tray Cafe, which arguably churns out some of the best butter cakes outside of a kopitiam.
Consumed as a dessert, the serving of orh nee marks the end of a traditional multi-course Teochew banquet.
Made with fresh rice of the first harvest to signify the end of the winter solstice, Ponggal rice is offered to gods and goddesses before sharing with family and friends.
A dessert containing eggs, milk and Horlicks means it’s okay to eat for breakfast, right?
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