1. Tempeh Sambal - A recipe specially provided by an experienced cook of over 50 years.


2pcs Tempeh (cut into rectangular strips)

Dried Anchovies

Sauce Paste (blend)

10 pcs Dry Chillies, soaked

4 cloves Garlic

3 Red Onions


½ tsp Salt

Salam Sos Cili Manis Perisa Thai


1 Red Onions, sliced

Banana Leaf

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2. Raita (Indian Yogurt and Cucumber Condiment)


1 English cucumber, coarsely shredded (about 2 cups)

1 teaspoon kosher salt

2 cups whole-milk yogurt

½ cup finely chopped red onion

¼ cup coarsely chopped fresh cilantro

2 tablespoons fresh lime juice

¼ teaspoon ground coriander

¼ teaspoon ground cumin

⅛ teaspoon freshly ground black pepper

Dash of ground nutmeg

Dash of ground cinnamon

Dash of ground cardamom


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3. Tempoyak / Fermented durian - traditional condiment in Malaysia and Indonesia often mixed with coconut milk curries or pounded with chilies into a spicy dip.


1 cup durian flesh, mashed, without seeds

1 tablespoon salt


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4. Tapai - It is in the form of fermented cassava, plantains, white rice or glutinous rice, we love how it comes neatly wrapped within a banana leaf, taro leaf or rubber tree leaf.



400 g of glutinous rice

20 g tapai yeast

75 g sugar

1 liter of water


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5. Fermented Yoghurt - The BEST option is to make yogurt at home as it is healthier than store bought yogurt.


1litre Milk(preferably country milk)

3 tbsp Sour cream(simple, fermented sour cream or yogurt / kefir)


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