A nourishing everyday soup doesn’t always need meat bones and long cooking.

If you’re tired of stir-frying, blanching or steaming bok choy, try braising it instead in coconut milk.

Whip up fritters, fried crackers or meehoon when guests unexpectedly arrive at your door this Raya season.

In this house, vegan cooking most certainly does not equate to a lack in flavour or depth.

Simmered chicken in santan-enriched broth? A temple-style vegetarian porridge? We have it all.

An any-meal sambal-scramble that can be stored in the fridge for busy days.

Tamarind is one of the region’s most ubiquitous ingredients; this is how we prep it for curries, stir-fries, and broths.

A herby sambal to accompany daily meals, especially when paired with fried meats and more ulam.

A dish with many styles, this variation amps up the savoury kick with a lot of taucu and kucai.

In our advice column, a reader wonders if there’s such a thing as too much comfort food in a pandemic.

Make this simple vegetable side dish without even turning on the stove.

Bring chicken liver pâté to Malaysia by infusing it with the hallmark flavours of the region.

All you’ll need for a kenduri at home are a glass of F&N rose syrup, nasi minyak, and a hearty helping of this dish.

In our advice column, we offer a reader suggestions to amp up meals using instant fixes such as Prego sauce or Adabi packets.

During this time where many Malaysians are hungry and helpless, here are some suggestions on how to distribute aid and what to include in aid packs.

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.

Fiery black pepper meets silky meehoon in this quick meal, perfect for when you want a homemade meal—fast.

The one, simple trick we use to get our fried meehoon perfectly dry and cooked.

This sambal tumis is the perfect hearty breakfast to sustain you the whole morning.

Clear an afternoon to make a stack of these snacks for a party, kept as an emergency stash, or given to the neighbours.

The keluak fruit is highly toxic when consumed directly, and needs to be properly tended to for safe consumption.

In the first of our advice column, a reader has trouble eating her favourite dish without intertwining it with memories of falling out with her sister.

Wayang Kitchen’s production of RICE! is a multi-sensory portrayal of migration through memories, food, and connection.

Soft and tender chunks of meat without hours on the stove is not possible, but getting those spicy rendang flavours definitely is.

No meat, no problem. This carbonara substitutes bacon fat with rich ghee, making it just as indulgent.

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.

Periuk speaks with Syarifah Nadhirah, author and illustrator of ‘Recalling Forgotten Tastes’, about her work process and navigating the landscape of indigenous representation.