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Forget store-bought noodles! This recipe shows you how to create fresh gluten-free noodles from scratch using chickpea flour. The noodles have a lovely chewy texture and a subtle savoury flavour from the nutritional yeast and spices. Pair the noodles with a simple homemade tomato sauce for a dish that is light, fresh, and surprisingly filling.

This sambal is a must-try for all pedas lovers out there! Made with a base of fried veg anchovies, bird’s eye chillies, and onions, this sambal is mashed the traditional way using a stone mortar, or lesung batu, giving it a unique texture. It’s an explosion of spicy, savoury, and umami flavours, perfect for pairing with a simple plate of rice or as a crunchy condiment for any meal.

This isn’t your average rendang! Raw Chef Yin has ingeniously used carrots and mushrooms as a base to create a rendang with a unique earthy flavour. Packed with a complex blend of local spices, like turmeric, lemongrass, and sand ginger, it’s prepared with dehydration, which makes it a fun and creative project to try.