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Podcast  >  Night Shift  >  Breaking Bread  >  Ep17: Malaysian Ingredients, But Not As You Know Them

Ep17: Malaysian Ingredients, But Not As You Know Them

Loh Yi Jun, junandtonic.com | Andrew Wong, Open House

08-Jun-19 10:00

Ep17:

As Malaysians, we might be familiar with our chillies and rendangs, know the aromas of our ulams and seloms, and be able to tell apart halias and kunyits. But how about buah kepayang, temu pauh, and cendawan kukur? The ingredients of our land are so wild and varied, but we've barely scratched the surface of them all in our everyday Malaysian food. Andrew Wong from Open House restaurant shares some of the little-known local ingredients and sambals he's serving at his restaurant, and we discuss the evolution of Malaysian dining too.


Produced by: Loh Yi Jun

Presented by: Loh Yi Jun

Tags:  malaysian ingredientsOpen Housetemu pauhcendawan kukurbuah kepayangLoh Yi JunjunandtonicRestaurants, Food ServiceFood, Beverage, Restaurants

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