There isn’t much that tempoyak can’t improve, and cooking it with mushrooms both complement and enhance the overall umami of both ingredients.
Opinion: A Malaysian-Dayak writes about the lack of East Malaysian representation in narratives surrounding our national cuisine.
It may look like lemang but it isn’t. Learn about the skills that go into making pangkang, a longtime rice staple for Borneo’s Dayak community.
Barbecue has been long inherent to Sarawakians’ lives, and it is gradually making its way from kampung backyards to city smokehouses.
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