tags - Sinar Daily

Repeated heavy meals over a short period place cumulative strain on the stomach, especially when dishes are high in fat. - Photo illustrated by Sinar Daily via Canva

Cancer-free since 2021, Izzah, who was born in Kampung Kemahang, Benta in Lipis, said that her gluten-free biscuits are produced in a workshop located in the Rukun Tetangga area of Kampung Cenderawasih Timur, here. Photo by Bernama

Nur Fatin Yasmin Firdaus demonstrates her skill in weaving ketupat, a traditional craft that is becoming increasingly rare among the younger generation, when met by Bernama at the Ketupat Weaving Workshop held in conjunction with the RIUH Raya Baik Baik programme here recently. Photo by Bernama

Es Pisang Ijo, comprising bananas wrapped in steamed green dough and accompanied by chilled sweet coconut milk liquid, traces its origins to Makassar, Indonesia. Photo by Bernama

Rosnani Mohd Yunus said she was told the traditional dessert was introduced by farmers from Penang and Kedah who migrated to Central Perak in the 1960s and 1970s in search of agricultural opportunities. - Bernama photo

KPDN enforcement officers would carry out monitoring and enforcement on the ground to ensure compliance with the Price Control and Anti-Profiteering Act 2011. - Bernama file photo

Priced at RM1 each, the Akokpresso has become a favourite among regulars, with daily production reaching around 200 pieces using two trays of eggs. - Bernama photo

Mersing Cendol Padu trader Zulhairie Muda shows the cendol he sells at the Rahmah Ramadan Bazaar in Taman Wawasan, Mersing. - Bernama photo

Tepung Pelita Istimewa Paya Jaras remains a favourite because of its taste and quality. - Bernama photo

At 80, Wee is still very much at the heart of the festive rush, tirelessly preparing Kiam Koay, or ‘Kia Koi’ in the Kelantan dialect - a traditional cake passed down through four generations. Photo by Bernama