Evonne Lyn Lee and Sarah FC Lee regard pies as being Western creations but wanted to fuse them with classic Asian flavours for a bold new category of pies. That's how they came up with unusual pies ...
The effort and time it must have taken for this sambal to cook was palpable in every mouthful. It had the resonant depth of caramelised shallots and toasted belacan (fermented prawn paste) spiked with ...
Heat oil and toss in curry leaves. After 30 seconds add chopped garlic and ginger and sliced chillies and stir-fry for 1 minute. Add blacan and fry, crushing it against the wok with back of frying ...
SINGAPORE - When it comes to petai, you either love it or hate it. Colloquially called stink bean, the petai bean (parkia speciosa) is so pungent, if you don't like it, you may even find it offensive ...
Running a hawker stall is undoubtedly challenging, but that didn't stop a Malaysian couple from diving headfirst into the food-and-beverage business. In an interview with Shin Min Daily News, Perak ...
KUALA LUMPUR, April 19 – Who doesn’t love a good kam heong lala? The juicy morsels of local clams, mildly sweet and briny, tossed in the classic “golden fragrant” (literal translation of kam heong ...
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