Alia Ali
Location
Langkawi, Malaysia
School
University Of South Australia
Expertise
Southeast Asian Cuisines, Home Cooking, Asian Food History
- Alia owns a pair of cooking chopsticks that was used and autographed by Martin Yan.
- She is currently working on several research projects about the foodways of the Nusantara region.
- She almost always has a fermentation project going on—these days she experiments with Malaysian jungle produce.
Experience
Alia is a translator and food enthusiast. She has worked in and around Malaysian media (with a focus on food) for over 10 years. She is a co-founder of the Malaysian food website www.periuk.my, and has bylines in Serious Eats, Eater, and Whetstone.
Education
Alia graduated with a Bachelor of Journalism from the University of South Australia.
The Daily Meal’s content comes from an authoritative editorial staff that is dedicated to current and comprehensive coverage. With an aim to provide only informative and engaging content, our writers, editors, and experts take care to craft clear and concise copy on all things food-related, from news in the food service industry to in-depth explainers about what’s found in readers’ refrigerators, original recipes from experienced chefs, and more.
Our team also regularly reviews and updates articles as necessary to ensure they are accurate. For more information on our editorial process, view our full policies page.
Stories By Alia Ali
-
Want to replicate your favorite takeout restaurant's fried rice? Try this easy hack for fluffy, evenly-seasoned grains that will be sure to leave an impression.
-
Making a gluten-free cake can be tricky, so make sure you get the ingredients just right by measuring the flour by weight instead of volume.
-
Dealing with tough, caked-on stains on your trusty cookware? Have no fear: we know a hack that will revive even the most battered baking pans.
-
If you routinely have lots of leftovers, half-eaten scraps, and food about to expire, salvage them all with a weekly 'clean-out' meal that saves your fridge.
-
Buying fish can be intimidating for the uninitiated. Thankfully, you just need to keep a few simple pointers in mind in order to pick the freshest option.
-
Used in all kinds of different cooking applications, a flax egg is something you may have heard of before, but do you know what it is and how to make one?
-
Eggs are delicious on their own, but when gently cradled in a sea of melty cheese, wrapped up tightly in golden, soft bread? Yeah, it doesn't get any better.
-
If those grocery store carrots happen to look a little too grubby, the best things for the job are water and a vegetable scrub brush with stiff bristles.
-
There's no need for a professional oven to bake bread with the perfect crust. Here's a simple water hack to achieve a crispy exterior every time.
-
Store-bought pepper flakes often consist of a blend of different chiles. You can adopt this approach for your own homemade blend to adjust for spice and flavor.
-
Oysters are a delicious delicacy that doesn't need to be reserved for an oyster bake. It's almost too easy to grill up oysters in a flash for a quick dinner.
-
Creamed foods originated during the 20th century to enhance foods with nutrients. Cream your frozen peas for a modern side dish that's still delicious.
-
Egg drop soup, sometimes called egg flower soup, is a staple dish on Chinese restaurant menus. But, what techniques and flavors define the classic soup?
-
Nothing beats a chocolate chip cookie, except maybe a chocolate cookie that's been speckled with something savory. Add your fav salty snacks for a game changer.
-
Grilled cheese is the queen of hot sandwiches. It's customizable, so it's never dull. If you want a new upgrade, it's time to add a chile corn concoction.
-
Sometimes, the salad dressing you buy at the grocery store just doesn't have enough oomph. Luckily, all it takes to kick yours up a notch is vinegar.
-
While you could baste the potatoes in hot honey before leaving them in the oven to roast, it's a better idea to dress the potatoes after the roasting process.
-
If you find yourself buying yogurt every time you go to the grocery store, why not make it instead? All you need is a slow cooker and two simple ingredients.
-
Braised dishes add a flavorful and juicy item to your meals but when it comes to reheating, here's the proper way to reheat braised dishes without ruining them.
-
While it may be cumbersome, cleaning your fridge coils is not too difficult. If you do it regularly, your fridge will run better and use less electricity.
-
Curries offer spice, flavor, and comfort. If you don't want meat or seafood in your homemade curry, try boiling an egg for a different added protein.
-
When grilling season is over, you might wonder what you can do with all of your leftover frozen hamburger patties. Luckily, your options go way beyond burgers.
-
Meat is often the centerpiece of a meal. But when factoring in the environment and flavor profiles, meat often works better as a complement to your dish.
-
If you are the kind of person who likes to go out for sushi, there is an alternative that will not put as much of a dent in your wallet: Making your own sushi.
-
When purchasing fresh celery to use in home-cooked dishes, it's important to know how to properly clean the stalks for superior crunch and flavor.
-
Similar to anchovies, fish sauce does not quite give a fishy flavor. Instead, it adds a savory depth to dishes. Here's how to make sure to buy a quality sauce.
-
Usually made of stainless steel mesh, splatter guards are notorious for being easy to stain and hard to clean -- but not anymore with these tips.