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Although she is nearly 78, home cook Betty Vincent still loves cooking for her family, whipping up the traditional heirloom recipes she learnt from the time she got married in the 1950s, like fish pickle, dried prawn sambal, ghee rice and tomato chutney.
From real cheese to fake truffles and cockroach milk, here are a few food-related observations from last month.
Two books produced by the Malaysian Palm Oil Council have won top prizes at this year’s Gourmand World Cookbook Awards.
After turmeric, pumpkin flavouring and even charcoal powder coffees, the latest trend appears to be broccoli espressos, broccoli cappuccinos and broccoli lattes.
Concluding the series on non-coeliac gluten sensitivity.
Blee’s Fiesta Kuih Raya campaign offers a wide selection of kuih Raya like bahulu, kuih lapis, wajik durian, rempeyek, kuih sepit and kuih bangkit made largely by merchants from rural areas.
As non-coeliac gluten sensitivity (NCGS) is very probably an allergic response of some kind, it would help to explore the nature of allergies.
Tasty Chapathi has just opened a new outlet in Petaling Jaya, and you should head there pronto for your fill of north Indian fare.
Set aside the usual avocado toast and try out these new bread spreads instead.
How do we choose what we eat? It seems that flawed thinking may be involved.