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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Soggy sautéed vegetables are a major disappointment. We're here to explain the causes of this common culinary problem and how to avoid it for good.
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When serving a big platter of fried food, you want to make sure it's enjoyed nice and crispy. There's nothing worse than an over-saturated, oily mess.
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Vegetables can be especially finicky on the charcoal grill. To avoid a burnt and mushy side dish there's a couple things you can do in advance.
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Sometimes in a recipe, it makes a difference which way you cut your vegetables. So when it calls for lengthwise and crosswise, which direction is it?
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Stumped on what to serve with your roast pork tenderloin? These vegetal, starchy, and fruity side dish ideas are traditional and tasty.
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Biscuits are a staple of Southern dinner tables, but they come one of two ways: drop or regular. And there's a key textural difference between them.
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French onion soup has only a few key ingredients. You might think onions are the star of the show. But to nail this soup, you need to get the broth right.
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When feeding your sourdough starter, you may end up with a lot of discard on your hands. But, to avoid waste, there are steps you can take to store it.
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When it comes to sticky buns, nothing beats the taste of fresh out of the oven. And for the most tender buns, consider incorporating the tangzhong method.
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Onigiri is best eaten freshly prepared. But if you plan on making some for later, there's a hack using plastic wrap that will keep its elements at their best.
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Melon bread is delicious, sweet baked good that is popular in Japan. Contrary to its name, it doesn't actually taste like melon.
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If you're looking to make kimchi at home, there's an important step you need to follow to remove all of the water from your cabbage.
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If you're baking sourdough bread, be sure to check out our the techniques and tools for scoring so that your loaf reaches its full potential.
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So one half of your family wants angel hair and the other wants bow ties -- with this hack you can cook both pastas to perfection at the same time in one pot!
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There's no doubt that marble countertops add elegance and luxury to any kitchen. But they don't come without issues. Here's what to be wary of.
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Everyone knows that canned beans are a great addition to your pantry as they stay good for a long time. But how long do they last after opening?
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Brussels sprouts, kale, broccoli, cauliflower, cabbages, and many other hardy vegetables are cultivars of the prolific species Brassica oleracea.
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You might think making butter is a complicated and time-consuming process. But it can be done effortlessly at home using little more than a food processor.
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Maintaining a sourdough starter takes time and dedication. Sometimes you just need a break. Well, you can by drying it out and saving it for later
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Butter, by definition, is made by churning milk or cream into a solid emulsion. So, if doesn't contain dairy, what exactly is dairy-free butter made from?
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There are multiple factors to take into consideration when investing in a blender. What the jar is made from is among them. So which should you go for?
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Onion dip has evolved from its beginnings as a soup mix incorporated into sour cream. But for the best onion dip experience, variety is your friend.
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Slow cookers were invented to make our lives easier. And for the most part, they do. But with caramelized onions there are sometimes extra steps.
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When cooking on the stove, it's important to notice the color of the flame cooking your food. Different colors can mean different, even dangerous, things.
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Puree the cooked components of your chosen soup recipe along with a bit of the stock for a thicker and creamier dish, without any added ingredients.
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A too-dry cake isn't the end of the world, or your dessert. Try this simple tip and add some layers to salvage your sweet treat. Here's how it works.
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We've got the facts on what - specifically - defines kosher salt, and how its makeup affects the taste and textures of the meals you make with it.