Less sugar in the sambal, more protein on the plate, and portion guidance that does not require giving up rice.
4 Sep 20266 min read
Expert Panel
Amir Hafiz
Twenty-two years cooking in Malaysian kitchens
Food writerIpoh
I cooked professionally for two decades before writing about food. My interest is in adaptation: how a family keeps cooking the dishes it loves when someone at the table has diabetes or kidney disease. The recipes I publish are tested at home, not in a professional kitchen, and I try to record heritage dishes while the cooks who know them are still with us.
Writes about
- Heritage recipes
- Cooking around health conditions
- Hawker food
Articles by Amir Hafiz
Three home cooks in their seventies, and the dishes their families have asked them to write down this year.
16 Aug 20267 min read
The hardest part is not the recipe. It is the scale, the fridge, and the fact that a meal for one feels like it is not worth the effort.
29 Sep 20266 min read
The salt you add at the stove is a fraction of it. The rest arrives in sauces, pastes, dried goods and the things that taste sweet.
20 Sep 20266 min read
The household should not run two kitchens. What changes on the shared plate, and what changes only on his.
20 Sep 20266 min read
Texture-modified food gains its flavour from the stock and the garnish, not from the blender. What to cook, and who sets the consistency.
22 Sep 20267 min read
Thirst fades with age and the heat hides the loss. A practical way to drink through the day, and the warning signs that need a doctor.
24 Sep 20266 min read
Half the oil, all the flavour — what to change in the pan, and the one habit that makes the rest of it work.
26 Sep 20265 min read
Not a bland week — seven days of ordinary Malaysian cooking with the salt cut where it counts and kept where you notice it.
28 Sep 20267 min read
Weight loss in later life is rarely about willpower. What to change in the kitchen, and when to take it to a doctor.
30 Sep 20266 min read