-
An introduction to ulam and comparison matrix compared to imported vegetables
While imported greens fill shelves in grocery stores, they are often thought to outperform the humble ulam in nutrition, freshness, and affordability for generations. But, what if that’s not necessarily true? Walk through any wet market in Ipoh, or Kota Bharu and you will find them. Neat bundles of pegaga, sprigs of ulam raja, glossy daun selom, and…
-
The once-elusive “National Treasure”: Reassessing tiger milk mushroom
Deep within the humid rainforests of Southeast Asia grows a fungus long regarded as both rare and remarkable. Lignosus rhinocerus, commonly known as Tiger Milk Mushroom, has travelled an unusual path from indigenous folklore to scientific laboratories, where it is now studied for its potential medicinal properties. Often described as a “lost” or elusive natural…
-
Malaysian rice variants: From plain to fragrance, white to purple
Malaysian rice: From the granaries of Kedah to the Highlands of Borneo In Malaysia, “Have you eaten?” is not merely a question but a social overture. Embedded within it is an unspoken assumption: that the meal in question involves rice. More than a staple, rice is the quiet architecture of Malaysian cuisine, carrying the coconut…
