Cooking with the harvest.

A few of our favourite ways to bring Direct Farm produce to the table — simple, Malaysian, honest.

Resipi · 10 min

Wok-fired water spinach with sambal belacan — bright, smoky and on the table in minutes.

Resipi · 25 min

Stir-fried long beans with garlic, dried shrimp and a finish of cili padi.

Resipi · 40 min

Coconut-based curry with cabbage, labu and a handful of daun kesum from our herb beds.

Resipi · 15 min

Highland kailan blanched and finished with brown butter and fried garlic — restaurant-style.

Resipi · 8 min

Spinach with ikan bilis and chilli — five ingredients, the kind of quick dinner we make ourselves.

Resipi · 35 min

Slow-cooked tomato sambal built on our sweet highland tomatoes — keeps for a week in the fridge.

Care notes

Getting the most from our boxes.

Small habits that make a week's worth of produce last and taste better.

Wrap loosely in a clean cloth or paper towel before putting in the fridge crisper. Keeps greens crisp for a full week.

Keep ubi and lobak in a dry, dark drawer — not the fridge. They will stay firm for two weeks or more.

Trim the stems, stand in a glass of water like flowers, and the herbs will perk back up within 20 minutes.