While sambal goreng can easily feed a crowd during Raya festivities, it can also be made all year round as a clean-out-the-fridge treat.
Set aside an afternoon to make this lusciously sticky dessert, great for snacking on their own or fried with sweet potato and yam (taro).
Make the nostalgic Chinese bakery classic at home.
Serve this kopitiam favourite at your next gathering, full of East-meets-West flavours and textures.
A sweet-savoury old-school steamed cake, perfect for a snack or impressing your Foochow elders.
Plenty of coconut milk and freshly steamed fish make for a hearty bowl of fish curry noodles, perfect for a family dinner.
Clear an afternoon to make a stack of these snacks for a party, kept as an emergency stash, or given to the neighbours.
Ferment your fishing trip catch with this method, and enjoy a uniquely Kadazandusun flavour while you’re at it.
For those familiar with fermenting their own fish, try this Kadazandusun twist and add pangi or keluak to the mix.
A fun cooking project that will have your guests demanding to know where you tapau-ed it from.
Pulut kacau or wajik can be made at home as a gift for the neighbourhood.
Consumed as a dessert, the serving of orh nee marks the end of a traditional multi-course Teochew banquet.
Many kampung folks catch freshwater fish as a cheap source of protein, and pekasam is a way of fermenting a glut of a catch.
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