Make your own tempoyak with just durian flesh, salt, and time.

Learn about the indigenous Sumatran origins of the beloved fermented-durian condiment, the bacterial reactions that allow its complex flavours to develop, and its many nutritional benefits.

Revive dry, stale okra by deep-frying it until crunchy and supremely snack-able.

Rice is coming under attack from those who say we should reduce our dependence on it or even—shock, horror—remove it from our diet completely. But is rice actually ‘bad’ for us?

Fermented seafood rarely flies under the radar of many Malaysians, but pekasam—in all its firm, sour glory—has been left out of the national food books for too long.