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Yakitori takes centre stage at Palilos Yakitori Bar where all manner of grilled food like grilled wings, gizzard, Iberico pork appear.
Korean fried chicken has become incredibly popular since it was first introduced in South Korea in the 1990s with many Korean fried chicken outlets now popular in Malaysia.
Home cook Ellen Wong still makes the traditional Chinese food she learnt from her mother in the 1950s, like poached chicken, old cucumber soup and hairy gourd with glass noodles.
Make dinner at home an easy, everyday affair with Panasonic's Big Cubie Oven.
Chris Chan discusses how techniques like amalgamation, layering and combination result in different flavours, tastes, textures and styles.
Home cook Michelle Nunis learnt how to make heritage Kristang dishes like seybak, Christmas pie, devil curry and rose chicken from her mother, and continues making it for her family's Christmas meal.
Humans only need tiny amounts of daily protein but we can’t seem to wean ourselves off meat.
How did we end up eating so much meat and how do we cut down?
Skive serves up a delicious selection of local and international fare like shakshouka, tacos, burgers, laksa and a spell-binding range of cakes and pastries like vadai soda bread, lemon cheesecake and Belgian chocolate mousse cake.
Restoran Chong Loy in the Sunway area of Petaling Jaya has been serving chicken rice for almost 40 years.