A herby sambal to accompany daily meals, especially when paired with fried meats and more ulam.
Cooking cucumbers isn’t a novel method. This excellent Nyonya recipe shows us a tangy application for weeknight meals.
Make this simple vegetable side dish without even turning on the stove.
A sweet introduction to the world of fruit curries, this mango curry is perfect for an Onam Sadhya lunch.
A peanut butter-noodle dish that can’t be beaten for convenience and flavour. Bulk it up for a full meal, or scale it down for a snack.
Turn a can of luncheon meat into a spicy dish, a perfect pantry meal to cook before grocery runs.
When you want ayam kunyit but can’t bear the oily cleanup, turn to this braise instead.
Fried pasta makes for a quick weekday lunch in between work calls. Prep a large batch to bring to a party, and watch it disappear like magic.
Wonder why sardine sambal isn’t up your alley? Try this pre-frying technique and let us change your mind.
Zhuzh up your everyday tomato soup with spices and raisins for a flavoursome lunch.
Fiery black pepper meets silky meehoon in this quick meal, perfect for when you want a homemade meal—fast.
A smoky eggplant salad to accompany a variety of meals, from rice to steaks, or as a part of an appetiser platter.
Quick, cheap, and filling, these tapioca chips are a fantastic treat for all ages.
These savoury fritters are crispy, crunchy, and perfect for a late afternoon pick-me-up. Best served with chilli sauce.
This sambal tumis is the perfect hearty breakfast to sustain you the whole morning.
Swap out the usual stir-fry aromatics for fragrant and crunchy almond flakes instead.
Chicken and coconut milk come together in a simple preparation of gulai kuning or masak lemak, perfect for a quick yet satisfying meal.
The kind of homestyle weeknight braise that you’ll probably won’t find in a restaurant.
Stale pieces of Gardenia to use up? Whip up this quick, customisable snack and enjoy with a cup of tea.
If you’re going to give yourself a sweet treat, go all out and bring some canned fruits to the party for a drink you can eat.
A subtly spiced and hearty side dish, unfussy enough for a weeknight.
When fried like this, the cream crackers maintain their crunch while also absorbing the oil from the spice mix. Necessity really is the (grand)mother of invention.
Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.
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.
Between the char of the crispy shallots, the umami of the soy sauce, and the sweetness of the prawns, one really doesn’t need anything else.
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.
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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