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The jackfruit is a worldwide hit, particularly with those looking for meat substitutes. Curious Cook columnist Chris Chan explores the evolution of the fruit, and compares it to the durian too.
In Malaysia, faithful worshippers of the Nine Emperor Gods are flocking to temples to seek divine help and pray that the gods grant their wishes.
The Peranakans in the riverside village of Kampong China in Terengganu have a long history and many cultural practices, including a culinary culture that includes delicious food like chap chai and keh char yiam.
Bread lovers will enjoy making their own Pullman loaf, garlic knots, prawn toasts and other doughy offerings in the comfort of their homes.
Home cook and psychologist Dr Nallini Swaminathan whips up heirloom Malayalee recipes that she inherited from her mother for Deepavali every year.
Chetti Peranakan-influenced family recipes for Deepavali from octogenarian home cook Sushila Nadarajah
Home cook Sushila Nadarajah still cooks Chetti Peranakan-influenced recipes for Deepavali like chicken vindaloo, mee rebus and acar.
Mariammah Muthu is 94 but she still makes muruku from scratch, going to the mill to get the rice and urad dhal ground to fine flours and kneading the dough herself.
Home cook Devi Murugappan still makes muruku the traditional way, going to the flour mill to get her flours milled and making up to 2kg of muruku from scratch by herself at home.