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In the past, mothers did all the cooking in most families, but these days, many spouses and kids are pitching in as well.
Lee Yit Ching continues to make treasured kok chai using traditional methods.
IT HAS become a rarity to find good handmade kao yu (king mackerel) fish paste noodles in the Klang Valley, as more and more stalls have forgone the traditional, time-consuming method of making the fish paste by hand.
Gujarati home cook Tarulata Kothari prepares scrumptious sweetmeats and tasty dishes for the Festival of Lights.
Fallon Hannah Jacob constantly experiments and comes up with interesting new pickles that can also be used in everyday cooking.
The columnist analyses the risks associated with eating out amid a global pandemic.
A favourite spot for many in Kota Kemuning, Shah Alam, for lunch is a nasi kukus stall.
The soon-to-be-launched Ulam School will be a virtual and physical repository of Malaysian edible flora.
Bold strokes in vibrant shades of green, gold and blue at the entrance to the art gallery seem to demand attention from anyone walking past, luring you to take a closer look.