Maggi Malaysia and Singapore are running a festive campaign aimed at supporting first-time cooks during the Gawai and Kaamatan celebrations in East Malaysia. The campaign features two chefs dedicated to preserving traditional food knowledge from both Sarawak and Sabah.
We want every young cook in Sabah and Sarawak to know they are not alone in that kitchen. Cooking these dishes for the first time, however nervously, is exactly how traditions stay alive, said Ivy Tan Link Cheh, Business Executive Officer of Maggi Malaysia and Singapore.
As part of the initiative, both chefs are sharing recipes rooted in their respective cultures. Karen introduces dishes such as Ayam Kampung Umbut Pisang (Manok Upa Pisang), Sambal Ikan Masin Gonjeng, and Tenggiri Terung Dayak, which feature traditional ingredients that are increasingly rare in urban kitchens. Melvin contributes Binuburan Manuk Kampung, a century-old porridge recipe passed down from his grandmother, and Linombur Bubuk Om Tulod-Ulod, a traditional Kadazan-Dusun side dish that has nearly disappeared from festive tables
Ingredients And Recipes Lifestyle And Healthy Eating Traditional Cooking Preserving Culinary Heritage Young Cooks Reduced Fear Of Experimentation Easy-To-Follow Recipes Community Initiatives Foraging Season Horizontal Cooking Vertical Cooking
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