Just tried making Elina Gives’s Vegan Daging Masak Hitam and it is all kinds of WOW. So many flavours coming through that thick black sauce. I adjusted it by using less oil, less sweet soy sauce, fewer chilis, and replacing the mushroom stalks with fresh oyster mushroom and cooked green lentils. Also used freshly desiccated coconut instead of kerisik. Thanks for the great recipe Elina! Btw she’s just launched her website, ElinaGives.com. Check it out, full of gorgeous recipes and food photography tips too.

If you’re wondering what the middle item is, it’s Durian Flowers! They are incredibly hard to find so when I spotted it at my veg supplier I grabbed it FAST. They have a velvety crunchy texture and mild nutty taste. No taste of durian fruit whatsoever! I just cook it lightly with water in a pan, then spritz on some virgin coconut oil, soy sauce and umeboshi vinegar. Divine. And of course accompanied by my favourite Red Rice from Kelantan state bought from The Hive Bulk Foods.

My cooking mojo is slowly returning and it was so wonderful to come back with this. Malaysians are blessed with amazing resources and food heritage. I’m grateful to be exploring it alongside you.