The kind of homestyle weeknight braise that you’ll probably never find in a restaurant.
This dish is a common staple on Diana’s family dining table, as her mom would buy terung Dayak whenever they were in season.
Rather than raw, this kerabu includes cooked elements that result in something like a masak lemak.
Unlike many other chutneys popular in the Malaysian-Indian repertoire, this one veers sweet and makes for a great snack on its own.
A wonderfully savoury salad for a crowd, perfect for potlucks, parties, and picnics.
Soft and tender chunks of meat without hours on the stove is not possible, but getting those spicy rendang flavours definitely is.
Umbut sawit is the young shoot or heart of the oil palm tree. Plentiful in Borneo from the plantations, resourceful locals have found that it makes for a terrific ingredient.
The Temuan way to cook this fish is over the embers of an outdoor stove. If you have an available setup, we highly encourage you to go for it.
This is a traditional recipe originating from Jerantut, Pahang, and has since spread to neighbouring areas in the state.
Consumed as a dessert, the serving of orh nee marks the end of a traditional multi-course Teochew banquet.
This dish, inherited from Banyen’s late grandmother, makes an appearance at least twice a week on their dinner table at home, as it is her dad and grandfather’s favourite dish.
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.
Leela’s late mother was the family’s ‘culinary comforter’, and taught her how to make this vegetable dish. Complex in flavour, this recipe takes no shortcuts.
A dessert containing eggs, milk and Horlicks means it’s okay to eat for breakfast, right?
Many kampung folks catch freshwater fish as a cheap source of protein, and pekasam is a way of fermenting a glut of a catch.
This is quite possibly the best version of kangkung belacan we’ve tried—spicy, briny and still-crunchy.
Hinava is a traditional native dish of the Kadazandusun people in the state of Sabah, which is a method of cooking saltwater or freshwater fish using lime juice.
The star of this dish is fenugreek, along with the freshest fish possible. When Nisha first introduced it to her daughter, it was “the most delicious thing I had ever eaten”.
Natasha learned how to make this dish from her mother (who she assumes learned it from her mother), and craves it on gloomy rainy days.
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