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.
Stale pieces of Gardenia to use up? Whip up this quick, customisable snack and enjoy with a cup of tea.
Unlike many other chutneys popular in the Malaysian-Indian repertoire, this one veers sweet and makes for a great snack on its own.
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.
This is a traditional recipe originating from Jerantut, Pahang, and has since spread to neighbouring areas in the state.
The slow braise of ingredients in this pong teh coax out every bit of flavour, which means that it’s worth splurging on some good chicken and soy sauces for this dish.
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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