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.
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Stories By Alia Ali
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You can take frozen tater tots to another level by turning them into a cheesy breakfast bake. All it takes is a few ingredients and a little preparation.
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Move over tahini, another Middle Eastern pantry staple is here to share your spotlight. Here are sweet facts you need to know about pomegranate molasses.
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Although it has a more savory flavor, a tomato is a fruit, and like any fruit, it can be transformed into a delicious jam. Tomato jam can elevate many dishes.
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Rice cookers are good for cooking more than just rice. Here's how you can use your rice cooker to make eggs, by themselves or with other foods.
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Cooking rice can take a while, but if you freeze it, you can reheat it quickly and be ready for dinner in no time. Here's how you should reheat it.
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If you love eggs and burgers, then you need to try making this tasty Malaysian street food favorite at home. Here's everything you need to know.
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If you end up making too much pasta, you have a chance to create a unique dish with remaining pasta that tastes intentional. Try a stir-fry take with leftovers.
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Pasta is a simple, fan-favorite dish for any time of year. Deciding what type of cheese to use and when to add it is important to enhance your dish.
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Being in the wilderness doesn’t mean you have to take a break from eating healthy. Knowing how to rehydrate dried food when you’re camping can help.
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Cooking with herbs is a great way to incorporate flavors into your dishes. You can use dry or fresh herbs, but how do you store leftovers so they last longer?
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Canned foods are likely all over your pantry. From vegetables to soups and tuna, tin cans are a shelf-stable staple. Have you ever wondered why some are ribbed?
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People love a good dip. And there are countless varieties, whether dipping veggies, chips, or cookies. Did you know you can make them with just two ingredients?
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Hosting a cookout or dinner party can be stressful, but planning the menu should be fun. Follow these guidelines to ensure you have enough food for your guests.
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If you regularly use chicken stock, you likely don’t have to worry about it going bad. But if you use only a little, here’s how you know if it’s gone bad.
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Just because you're grown up doesn't mean you can't enjoy a kid's lunchtime staple now and then. Try adding this spicy kick to your peanut butter and jelly.
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Tinned sardines can be difficult to enjoy because it tastes, well, fishy. However, to balance out sardines' strong flavor, just add fat.