Kerisik is toasted, ground coconut that adds a rich, nutty flavour to rendang and other dishes in Singapore and Malaysia (and elsewhere). Here’s how to make it at home with fresh, frozen or desiccated coconut, with tips for getting the…
Torch ginger flower, or bunga kantan, is one of Southeast Asia’s most distinctive aromatics. Floral, tangy and gently peppery, it’s an essential flavour in dishes such as Penang asam laksa and is also used in salads, sambals, curries and fish…
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…