The slow braise of ingredients in this pong teh coax out every bit of flavour, which means that it’s worth splurging on some good chicken and soy sauces for this dish.

Between the char of the crispy shallots, the umami of the soy sauce, and the sweetness of the prawns, one really doesn’t need anything else.

This is a traditional recipe originating from Jerantut, Pahang, and has since spread to neighbouring areas in the state.

Umbut sawit is the young shoot or heart of the oil palm tree. Plentiful in Borneo from the plantations, resourceful locals have found that it makes for a terrific ingredient.

Hinava is a traditional native dish of the Kadazandusun people in the state of Sabah, which is a method of cooking saltwater or freshwater fish using lime juice.

This dish is a common staple on Diana’s family dining table, as her mom would buy terung Dayak whenever they were in season.

Sayaka’s grandmother made this dish often for the family, serving it straight from the pot to save time on washing up.

Natasha learned how to make this dish from her mother (who she assumes learned it from her mother), and craves it on gloomy rainy days.