Nutrition & Health
“Tau Sar Pneah” Sweet Mung Bean Pastry
A longtime favourite of many Malaysians, the origins of this traditional pastry are diverse and varied, just as the pastry itself is different from maker to maker. Despite the controversy that surrounds theTau Sar Pneah’s origin, these pastries are evidently formed using the Chinese-born technique o...
Miso cod fish
The delicate and mild flavour that is unique to codfish is enhanced in this recipe by the taste of its miso marinade. Coupled with the subtle, slightly minty aroma of thyme, as well as the truly Japanese tastes of mirin and Kikkoman soy sauce, this simple-to- make dish is sure to tickle your fancy.
Nasi Ulam
An olden-day nyonya favourite that has long since been adapted to suit the tastes of food lovers. Throughout Malaysia, nasi ulam is, in essence, cooked white rice served with a variety of herbacious local greens and chili-based sambal. Often looked upon as a herb salad of sorts, this particular dish...
A cherry dolci
Cherries are the fruit of romance. Both decadent and sensual in colour and flavour, these bites of heaven invoke pleasurable sensations of toe-curling delight. With chocolate, it is even more so, and in this recipe, makes for a delectable dessert to please all palates.
Crystal skin dumplings
Crystal-skinned dumplings are filled with a variety of temptations, ranging from crunchy root-vegetables, to minced meat. The soft and chewy wrappers are almost translucent, often times reminding one of crystals, which is why they were named as such. They are frequently enjoyed withsweet chili sauce...
Palm oil aided the transformation of an underutilised seed oil into potentially high value products without hydrogenation
Hydrogenation has been the most common approach used to modify the characteristics of liquid oils. However, this process produces the undesirable trans fatty acids. Palm stearin is the solid fraction from palm oil. It is a useful source of natural hard fat and free of trans fatty acids. Blending of ...
