KAK ZU'S KITCHEN

Pandan glutinous rice balls filled with gula melaka, coated in fresh-grated coconut. Frozen fresh, steam 8 mins to serve.

Soft steamed layered kuih in pandan and rose flavours. Kak Zu's grandmother's recipe. Thaw 30 mins before serving.

Glutinous rice base with rich pandan custard topping. Steamed from frozen in 15 mins. A timeless favourite.

Pandan crêpes filled with sweetened grated coconut and gula melaka. Pan-heat from frozen, 5 mins each side.

Slow-cooked beef rendang, rich with kerisik and lemongrass. Serves 2. Heat from frozen in 20 mins.

Turmeric coconut milk chicken with bird's eye chilli. Serves 2. Medium-high spice level. Heat 15 mins.

Tempeh, tofu, long beans and boiled egg in spiced sambal gravy. Classic Malay staple. Serves 2.

Pomfret in sweet soy sauce with ginger and chilli. Serves 2. Best paired with white rice.

Grilled chicken in percik sauce with compressed rice, achar, and sambal. Fully cooked, heat and serve. Serves 2.

Rice cakes in rich sayur lodeh with tempeh and boiled egg. Complete meal kit, includes coconut milk gravy, sambal and kerisik. Serves 2.