Vegetarian Japanese Curry with Beras Salleh
When we think of Japanese food, the warm, silky and sweet curry always come to mind. This round, we attempted to make a vegetarian version of…
The Langit Blog
Stories from the field.
Notes from the highlands, the farmers we work with, and the journeys in between — written from where the food actually begins.
Recipes
Vegan Black Pepper Sauce Recipe (with Lada Bihis)
We collaborated with local artisan brand, Farm Foodies to produce a series of quick and easy recipes that you can make at home. The first, is…
Tomato & Basil Risotto with Beras Adan
In this second Italian-inspired dish, our food collaborator Mike Choo shares about why risotto is one of his favourite to make and the nostalgia that it…
Homemade Apple Pie Recipe
There are some scents and fragrance that immediately screams Christmas to us - cinnamon and nutmeg. So we couldn't help but to find a simple apple…
Taiwanese Fried Chicken Recipe with Spices
Everybody loves fried chicken and thanks to our collaborator, Mike Choo, we have a Taiwanese version of it. The XXL fried chicken is usually a regular…
Sweet Black Rice Porridge Recipe
This chic and tasty looking black rice (Beras Rumie) porridge recipe is contributed by our friends from Eat Scintilla . It's a perfect meal to make…
Spiced Rice Pudding Recipe with Beras Keladi
An age-old rice pudding recipe with local's best and some South East Asian twist in flavours. Perfect for the holidays mood or just a delicacy to…
Salt and Pepper Prawns Recipe (Chinese Style)
Prawn dishes are a staple during Chinese New Year celebrations. The Cantonese saying of "哈哈大笑" (ha ha da xiao) is associated with prawns. We made ours…
Roasted Rice Tea Recipe
Roasted Rice Tea with Beras Salleh. As a one-ingredient recipe, you can't go wrong with it. Beras Salleh is our perfect candidate as it's medium-grain rice…
Vegan Yam Rice Recipe with Beras Salleh
A quick hearty yam rice remade without meat, using Langit's heirloom white rice - Beras Salleh. If you enjoy meals with layers of umami, this would…
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Chefs, retailers, teams planning a learning journey — or anyone curious about where their rice comes from. We'd be glad to hear from you.