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Afi Sulaiman

Shah Alam, Selangor, MY

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A 24-year-old Malaysian that wants to introduce food culture into art through stories, paintings and many more.

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Recipes By Afi Sulaiman

Stay at Ho Ho Home by Afi Sulaiman

Shah Alam, Selangor, MY

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Christmas in Malaysia during the pandemic requires us to stay at home due to the Movement Control Order (MCO) but that won’t stop us from celebrating this festive season Malaysian-style, with kampung houses made of gingerbread and also, local desserts like kuih-muih. These are Malaysia’s holiday sweets!

Happy Deepavali by Afi Sulaiman

Shah Alam, Selangor, MY

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Malaysia is a lovely multiracial country with a lot of diversity so it’s no surprise that no matter religion or race, we often celebrate many festivities together, including Deepavali!

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Tags: Fresh & HipFeast

Rootin’ Tootin’ by Afi Sulaiman

Shah Alam, Selangor, MY

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Some root vegetables in all their galore from bright colours to texture!

Kek Batik by Afi Sulaiman

Shah Alam, Selangor, MY

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Kek batik is a type of chocolate biscuit cake that was introduced by the British and assimilated within Malaysian culture through the adaptation of local ingredients.

Salam Aidilfitri by Afi Sulaiman

Shah Alam, Selangor, MY

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It’s finally Eid Fitr, a celebration to commemorate success in fasting during the month of Ramadhan. Eid Fitri is celebrated during the Islamic month, Syawal.

In Malaysia, Malays will usually insert either rice or glutinous rice in different parts of plants depending on the type of food we make. For instance, there are ketupat, which is rice cooked inside woven young palm leaves, the triangular ketupat palas, glutinous rice inserted in palas leaves and finally, lemang, glutinous rice wrapped with banana leaves and cooked in a bamboo stick with coconut milk.

These are one of the many local Malaysian food that we make at our kampung to celebrate the arrival of Eid Fitr.

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Tags: RiceFeastcoconut milk