As dawn breaks, there is still mild fogs throughout the air, dewdrops rolling down from the tips of leaves. Husband and wife, Lim Boon Seng (transliteration) and Loke Yuet Kwai (transliteration), parked their motorcycle aside, heading into the bushes after getting their stuff and tools ready. In what seemed to be thickets overgrown with weeds, both husband and wife utilise their sharp eyesight and deft...
Category: Native Cuisine
Stories about Malaysian food heritage, family recipes, regional specialities, and the people preserving traditional flavours and preparation methods.
Fú Zhōu Peaceful Eggs
Inside the well-lit kitchen, both mother and daughter, 77-year-old Tan Hai Wah and 53-year-old Lau Lan Chi are busy at work, each performing their own duties while at times helping each other, without a moment’s slacking. Briefly, a spread of Fú Zhōu home cooked food is served, the sumptuous dishes fit for a banquet. Among them is Fú Zhōu Peaceful Eggs with its complicated procedures,...
Nipah Water
Peeling the flower cluster of the Attap plant layer by layer, wrapping with a plastic bag for the liquid to gradually flow in, that is how Air Nira Nipah or more commonly known as Attap seed water came to be. Freshly extracted Nipah water can be consumed immediately. The liquid is translucent with a hint of brownish colour, its taste is richly sweet, its function...