tags - Sinar Daily

When she first started the business, Nurul Suhada produced only about 10 kilogrammes (kg) of agar-agar kering, which were sold on a small scale at village shops and through Facebook. - File photo

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

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

Key raw ingredients such as cumin, fennel seeds, poppy seeds, garam masala and various others are sourced directly from India before being blended at the shop according to the family’s secret measurements. - Bernama photo

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

Appearing emotional to the point of tears at the start of the video, Khairul Aming moved many with his caption, admitting that he could no longer share his success with his late father. However, seeing the closeness between his followers and their families through the videos was "a truly meaningful gift” to him.

Fadhil showing part of the collection of items in the special space prepared for his wife.

The experience of enjoying his quesillo begins with a sweet, creamy flavour before it is balanced by a bittersweet caramel taste that creates a more indulgent texture. - Bernama photo

During Ramadan, production can reach between 600 and 700 containers, and she offers only six varieties: tepung talam gula melaka, talam pandan, talam ubi, seri muka pandan, seri muka durian, and kaswi. - Bernama photo

Abdul Rahman, who has only been selling charcoal-fired char kuey teow around Nusari Aman for five months, said that previously, customers had to go to Kuala Pilah if they wanted to enjoy the dish because the unique cooking method is still rarely found in this area. - Bernama photo