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MALAYSIA’s melting pot of flavours certainly makes for an interesting dining experience.
Many of Ruth Isaac's family’s Mangalorean recipes are based on Ayurvedic medicine.
SEEKING inspiration from the fishing town of Jimbaran in Bali, Indonesia, where grilled seafood is a staple, a Malaysian chef has come up with his version of seared scallops.
SOME cooks say if you slice off the leafy top of a pineapple and stand the cut end upside down for half an hour, you will end up with a sweeter fruit.
Lee Yit Ching continues to make treasured kok chai using traditional methods.
Some families will begin the Lunar New Year with vegetarian meals, a purification ritual rooted in Buddhism.
An inventive young chef draws on his childhood memories to present his refined interpretation of a cuisine overlooked in fine dining.
Each year, Darren Beins relies on old family recipes to his sought after cakes and Eurasian jelly.
Christmas will be on a smaller scale but Mally Arokiasamy is busy baking and cooking delicious treats