Nasi Kerabu: Ulam dan Lauk yang Melengkapkan Nasi Biru
Nasi kerabu lebih daripada nasi berwarna biru. Kenali peranan ulam, serunding, keropok…
Lao Larb: Herbs, Toasted Rice and the Art of a Shared Plate
Explore Lao larb through fresh herbs, toasted rice, lime and sticky rice,…
Kuih Seri Muka: Pulut Santan dan Kastard Pandan yang Seimbang
Kenali dua lapisan kuih seri muka—pulut bersantan dan kastard pandan—serta cara mengekalkan…
Pecel Madiun: The Vegetables, Peanut Sauce and Crunch on the Plate
A closer look at East Java’s pecel Madiun: cooked greens, spicy-sweet peanut…
Pulut Panggang: Apa yang Menjadikan Daun Pisang dan Intinya Istimewa?
Kenali pulut panggang melalui pulut bersantan, inti savuri dan daun pisang yang…
Cơm Tấm: Why Broken Rice Is the Heart of a Vietnamese Plate
Look beyond the grilled pork: Vietnam’s cơm tấm begins with broken rice,…
Timor-Leste’s Batar Da’un: Corn, Beans and Pumpkin on the ASEAN Table
A year after Timor-Leste joined ASEAN, a closer look at batar da’un…
Myanmar Laphet Thoke: A Salad Built Around Fermented Tea Leaves
Myanmar laphet thoke layers fermented tea leaves, crunchy beans or nuts and…
Thai Pad Kra Pao: The Basil That Defines a Fast Stir-Fry
Thai pad kra pao depends on fast cooking and fragrant holy basil.…
Cambodian Kuy Teav: The Breakfast Noodle Soup You Finish at the Table
Cambodian kuy teav layers rice noodles, clear broth and fresh table garnishes.…
