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Food columnist Chris Chan examines the different types of laksa like curry laksa, laksa Johor and assam laksa as well as different kinds of laksa leaves.
This month's cookbook reviews include Jamie Oliver's latest vegetable homage, Amy Chaplin's new whole food tribute, and Caroline Khoo's military-precision pastries.
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.
A farm in Tanjung Malim, Perak, has been able to successfully breed sturgeon fish and harvest its luxurious byproduct, caviar, in Malaysia.
My Plant Deli makes a range of totally vegan cheese like mozzarella, brie, cheddar, gouda and cream cheese as well as vegan sausages and ice-cream.
From Indian dhal and sweet nonya treats to meals for omnivores looking to become more herbivorous, there's plenty to inspire creativity in the kitchen in the books featured in the August edition of Cooking The Books.
Curious Cook columnist Chris Chan talks about why ginger tastes hot, its curative properties and how ginger can be used to tenderise meat.
Curious Cook columnist Chris Chan talks about different kinds of mushrooms and the best ways to cook mushrooms without overcooking them.
While Myanmar has been a rice-eating nation for decades now, the government is trying to change this with a five-year nutrition plan aimed at introducing healthier diets.
Mezcal has a growing reputation among spirits connoisseurs worldwide, but it’s still relatively underappreciated here in Malaysia.