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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.

Love ice cream but don’t own an ice-cream machine? This recipe is for you! It uses a combination of UHT coconut milk and dairy-free whipping cream to create an incredibly smooth, rich, and creamy texture that rivals any traditional ice cream.

This recipe is a plant-based tribute to a Malaysian favourite! The coconut rice is fragrant and rich—but the real star of the show is the crispy banana florets, which are seasoned and fried to mimic the crunch and saltiness of anchovies. Paired with a bold, slow-cooked sambal, fried tempeh, roasted peanuts, and refreshing cucumber slices, it’s a nostalgic and comforting dish that’s bursting with delicious, authentic Malaysian flavours.