This homemade petis udang recipe turns prawn heads and shells into a dark, glossy and deeply savoury-sweet paste. Also known as just petis, hae ko or hei ko, it’s used in asam laksa, rojak, dipping sauces and many Indonesian, Malaysian…
Pandan, or daun pandan, is one of the great quiet workers of Singaporean and Malaysian cooking. It perfumes rice, coconut milk, kuih, kaya and drinks with that unmistakable green, grassy, warm-rice fragrance. Tiny leaf. Massive kitchen presence. What is Pandan?…
Banana leaves aren’t just a tropical aesthetic – they’re one of the most versatile and sustainable tools in the kitchen, used across cultures for cooking, wrapping, and serving food. Banana Leaves aren’t just Pretty If you’ve ever wondered what those…
This kaffir lime, lemongrass and chilli butter is such a handy little kitchen ingredient. Use it in place of plain old butter in whatever you might be cooking. Kaffir Lime, Lemongrass and Chilli Butter So what does our flavoured butter…
Ikan bilis or dried anchovies are a much loved ingredient in East and South East Asia, with their strong briny scent and flavour. Anchovies, Anchovies Everywhere There are many, many types of anchovies, those small fish near the bottom end…
Turmeric leaves, known as daun kunyit in Malay, are a crucial ingredient in the making of a Singaporean and Malaysian rendang. Find out more right here! What are Turmeric Leaves? Turmeric leaves are the leaves of the turmeric plant, curcuma…