Satay? Okay!

Hawkers are the life blood of Malaysia's cuisines and custodians of some of the nation's most iconic dishes. Yet few realise the important role that hawkers played in the post-war years when the fledgling nation was on the brink of starvation. After Japan surrendered and World War II ended, Britain regained control of Malaya. Calls for independence grew, yet Britain did not want to let go of its m...

Nasi lemak is the national dish of Malaysia. Does this humble rice dish encapsulate the story of Malaysian independence? The early 20th Century saw all parts of Malaya and north Borneo under some form of colonial control. But with the advent of World War II, the invasion by Japan would upend the lives of locals once again. Cookbook author Kalsom Taib is older than the country of Malaysia. She was...

From traditional to contemporary, we look at the other side of Sabah culture. Continuing on from Part 1, we learn about efforts to modernise traditional indigenous cuisine through fine dining. Raphael Jay Peter Lee is head chef of OITOM, a restaurant in Kota Kinabalu that aims to redefine what Sabahan cuisine is. But it turns out that instilling traditional cultural values into your restaurant req...

Almost anything can be turned into bosou. Sabah's favourite fermented condiment can be found in vegetable, meat and fish forms. It's a dish of survival, and a core part of indigenous identity. Brunei's grip over Northern Borneo weakened in the 19th Century. Before long, land rights were acquired by the British North Borneo Company, kicking off a period of corporate colonialism. To survive, indigen...

A new generation of Sarawakians are breathing life into the burgeoning tuak industry. But can they take this drink worldwide when brewing tuak is technically illegal? Continuing on from Part 1, we look at the future of the tuak industry in Sarawak. Arif Abdul Rahman co-runs the Borneo Tuak Festival. He shares how the industry has transformed over the past ten years and the challenges it faces in t...

Tuak is more than just rice wine, it's a core part of indigenous identity in Sarawak. But can the traditions of tuak be upheld if the drink is commercialised? The golden age of Brunei ended from the 16th Century, leaving a weakened empire ripe for exploitation. Enter James Brooke, a so-called private individual who colonised his way to become the first White Rajah of Sarawak. Academic, food writer...

Ginger root isn't the only ginger out there. Malaysia boasts dozens of different gingers, some that are only found in Borneo. Much of Malaysian Borneo's early history concerns Brunei, an ancient kingdom that sprung up in the 10th century. Like other coastal sultanates, Brunei was a maritime trade empire, specialising in jungle products found no where else. Critical to this trade system was Borneo'...

Where does rice come from? The oldest rice grain found in Malaysia is in Sarawak, but rice likely didn't originate from there. The tale of everyone's favourite grain tells us a lot about Borneo and its people. In this Season 2 premiere episode, we take a look at the Borneo side of Malaysia. We look at the indigenous Dayak peoples and trace their lineage back tens of thousands of years ago, when Bo...

What does an American missionary have to do with Hainanese Chicken Rice in Malaysia? More than you ever thought possible. In this season finale, we follow Malaysia's story up to the beginning of the 20th Century. The full occupation of the Malay peninsular is in Britain's sight. Spurious contracts, military force and secret conventions render the Malay rulers powerless. At the same time, war is br...

There's no whisky in a Malaysian toddy. That's because toddy in Malaysia refers to the kombucha-like coconut drink. Toddy is sugary, sour and a bit funky. But like so many of Malaysia's foods, the sweet taste obscures a very dark origin. In the 19th Century, the British East India Company continued its campaign to control the Malay peninsular. Powering this new empire, however, required a substant...

Tried laksa with spaghetti? Or sour tamarind laksa? Laksa comes in many forms, but a classic Nyonya laksa has captured global hearts more than others. Its a dish that's central to the Chinese Peranakan community - a community that found unusual favour in Britain-controlled Malaya. As the 18th Century rolled on, the Malay world faced growing European pressure, especially with the rise of the Britis...

Kueh defies classification. Even kueh experts can't land on a definition. Perhaps that's because kueh has influences from around the world, notably from European colonisers. After the invasion of Melaka by the Portuguese armada, much of South East Asia faced the firm grip of colonialism. By the 17th Century, the Dutch VOC empire had invaded parts of Indonesia in a violent pursuit to control spice...

If Malaysia has a national condiment, it would be sambal. Yet as central as sambal is to Malaysia's culinary heritage, it wouldn't exist without Portugal. As Melaka's fortunes grew, the empire attracted the envy of Europe. By the 16th Century, Portuguese merchants began trading with Melaka, introducing new products like chillis and tomatoes. But this trade partnership wasn't enough and Portuguese...

Would you sacrifice an ox for the sake of cinnamon? Spices were once the global currency, sometimes worth more than gold. Myths around spices kept the prices high, fuelling spice empires around the world, including in Melaka. Modern Malaysia traces its origins to the dawn of the 15th Century. After the fall of Srivijaya, Melaka emerged as a fierce trade empire, connecting lucrative markets in Indi...

Do you know Bella Chan? Fishing traditions gave rise to one of Malaysia's most important ingredients - belacan. Beyond cuisine though, belacan tells us a lot about Malaysia's seafaring history. 1,500 years ago, sea trading in South East Asia began to boom and from the spoils, the world's greatest maritime empire emerged - Srivijaya. Centred on the island of Sumatra, Srivijaya dominated trade in th...

Can coconuts really travel along ocean currents? Maybe, but that's probably not how they spread around the world. We look at coconuts and Malaysia's ancient maritime history. The Malay and Indonesian archipelagos contain some 25,000 islands, home to communities that were once much more connected. These are the lands of Nusantara, a common ancestor of many South East Asian cultures. We hear from fo...

There's no such thing as Malaysian cuisine! In the very first episode, we shatter the myths surrounding Malaysia and its diverse food culture. Kicking things off with satay, we look at the mysterious origins of this classic Malaysian dish. It's a story that tells us a lot about what people know, and think they know, about Malaysia. Hear from food writer and cultural custodian Kalsom Taib, who is o...

Is durian really that controversial? Pop culture will have you believe that durian is equal parts maligned and celebrated. But there's so much more to the King of Fruits than its smell. We take a look at durian and it's connection to the ancient lands of Malaysia. Along the way, we meet a community that many Malaysians don't even know exist - the indigenous Orang Asli peoples. We hear from Emily W...

Launching on 24 SEP! Join hosts Dr Noby Leong and Philip Gibson as they explore Malaysia’s most iconic foods and how they’ve been shaped by the past. They’ll be joined by food writers, chefs, academics and community leaders, who will share their perspectives on one of the world’s most misunderstood cuisines.