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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
WHEN you have customers who request for dishes that remind them of childhood, you may need to source the ingredients from their hometowns.
Kathmandu-born Sushma Koirala shares Nepalese festive delights that she holds dear