make a broom and small shovel out of coconut leaves, and even make do-it-yourself coconut leaf baskets. If you needed a self-defense weapon, that hard shell could certainly slow someone down.

Fresh spinach melts into the coconut milk and takes on a silky texture, whereas frozen spinach becomes stringy and coarse in this dish. Avoid delicate baby or flat-leaf spinach, and instead rely ...

If you don’t have a cocktail muddler, you can use the back of a large spoon to muddle the mint, lime juice, and brown sugar. But if you love this drink as much as I do, you may decide to buy a ...

In a food processor, combine the chopped betel leaves and condensed milk. Pule until the mixture is smooth and well combined ...

Hari Raya isn’t complete without ketupat, but did you know that different regions in Malaysia have their own unique takes on ...

Kuih ketayap is best served fresh at room temperature. The pandan crepes should be soft and slightly chewy, while the filling should be sweet and fragrant.

Set aside. Heat coconut oil in a medium pot over medium heat. Add mustard seeds and cook until they crackle, 20 seconds. Add curry leaves and sauté until aromatic, about 30 seconds more.

To serve, divide the coconut-chilli prawns equally among four serving plates. Sprinkle over the coriander leaves, coconut shavings and garnish with a wedge of lime.

Slice fresh coconut finely and dry it in a salamander heater. 4. Heat little oil in a pan. Add mustard seeds, urad dal and curry leaves to prepare south Indian tempering (tadka) 5. Toss dried coconut ...

Green curry sauce is easily one of the most popular Thai curries, utilizing green chili peppers, garlic, lemongrass, coconut milk, makrut lime leaves, and basil. After you've made this flavorful ...