Welcome to The Local Kitchen, R.AGE’s first-ever food series!

Food Fight champion Nurilkarim Razha is on a quest: To help Malaysians reconnect with local ingredients.
To do that, he visits underrated places across the country to (sometimes literally) unearth almost-forgotten gems that he then turns into dishes that will make you proud to be Malaysian.

Trust us, there is a lot to be proud of.

Episode 1: Nuts About Kepayang

Not your average TV snack! This nut, known as Buah Kepayang. Buah Keluak, or if you want to be fancy, “the truffle of Southeast Asia”, is so poisonous you could get a fever, go into a coma, or die eating it.

But that didn’t stop us from cooking up a storm with it (after we had properly detoxified it, of course)!

The Local Kitchen: Buah Kepayang, A Deadly Delicacy

Malaysian food like you've never seen it before. On this episode, we cook with a potentially DEADLY local delicacy - buah kepayang, aka keluak.

Posted by R.AGE on Thursday, September 21, 2017

Episode 2: Smokin’ hot tea

Why dump your tea leaves in water when you could set them on fire?

In this episode, Nuril teaches you how to smoke chicken with a Malaysian twist: with tea leaves freshly plucked from the hilly, chilly tea plantations in Cameron Highlands.

The Local Kitchen: Tea

EPISODE 2: Why dump your tea leaves in water when you could set them on fire? In this episode, Nuril teaches you how to smoke chicken with a Malaysian twist: with tea leaves freshly plucked from the hilly, chilly tea plantations in Cameron Highlands.

Posted by The Local Kitchen on Saturday, September 23, 2017

Episode 3: The Jungle (cook)Book

Edible flowers aren’t just a newfangled hipster thing, the Semai tribe have been eating them since before they were cool. That, along with edible roots, and nuts that smell “like truffles, but taste like an explosion of garlic and mushrooms” (Nuril’s words), need to come back into our recipe books – and here’s how.

The Local Kitchen: Orang Asli

Did you know the orang asli have a traditional ingredient that smells just like truffles? We got our hands on it, and Chef Nurilkarim Razha is using it to make a delicious asam pedas and jugle herb salad.

Posted by R.AGE on Saturday, 30 September 2017

Episode 4: Maman-mia!

When embroiled in a bitter war, serve bitter leaves. Well, that was the intention anyway. But when the people of Gemencheh tried to insult their foes with a supposedly-nasty dish of Maman leaves, it was so well-received that the war just… ended.

If that’s not a good review, we don’t know what is. Watch Nuril whip up a nice hot batch of world peace!

The Local Kitchen: Maman Leaves

The bitter maman leaves are so delicious, they ended a war - if that's not a good review, nothing is. Watch The Local Kitchen's host Nurilkarim Razha whip up a hot batch of world peace! Follow the series:

Posted by R.AGE on Saturday, 7 October 2017

Episode 5: Seaweed a.k.a. mermaid salad

Nuril uses seaweed freshly-harvested off the coast of Semporna, Sabah, to make a salty, crunchy, spicy salad. Why seaweed? Because everything is better under the sea.

The Local Kitchen: Seaweed

Everything IS better under the sea: just ask the Bajau people, who've made seaweed their staple vegetable. Loving the show? Join The Local Kitchen movement to preserve our heritage ingredients! Log on to for more info.

Posted by R.AGE on Saturday, 14 October 2017

Watched the episodes? Now try them yourself. Follow Nuril’s recipes and make a Malaysian dish you won’t see in any modern day restaurant,

The flirty winner of Food Fight 2015

Nuril was born and raised in Penang, where food was a very important part of growing up. Wanting to pursue his passion further, he set sail and decided to focus on his talents in the kitchen by gaining a degree in Hospitality and Culinary Arts. Nuril bagged a few medals in International cooking competitions along the way and worked in some of Penang’s and KL’s best establishments. Currently he heads the movement together with his mother that champions his Jawi Peranakan family heritage, through art conservation and the revival of traditional food. Currently he runs and owns Jawi House Café Gallery on Armenian Street in Penang, bringing back nostalgic food with a modern twist and a good dose of history.

Read about Nuril’s journey across Malaysia in his words. The places he went to, the people he met. Hover your cursor over each flag to bring the hidden locations to life.

Popularising ulam and kerabu

Foreign celebrity chefs are starting to popularise ulam and kerabu, dishes we sometimes take for granted.

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Being a chef isn’t easy

Everyone loves to cook these days, but being a professional chef is a different deal.

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Spice of life

Our R.AGE Food Fight champion and new columnist Nurilkarim Razha explains how sambal is the most versatile Malaysian condiment!

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Check out what happened during the shooting of this series!

Seaweed #bajau #cheflife #instagood #sabah #samporna

A photo posted by Nurilkarim Razha (@nurilkarim) on

Real, fresh food. Straight from the farm. #TheLocalKitchen #TakYahImport #lokalah

A photo posted by R.AGE (@thestar_rage) on


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