TASTE: April 1st, 2024
We Need to Talk About Trader Joe's
Behind the bubbly cashiers in Hawaiian shirts, craveable
snacks, and bargain-basement prices are questionable business practices...
bon appétit: May 27th, 2019
This lime leaf sambal is lip-numbingly spicy but full of complex umami flavor.
New York Magazine: September 24, 2021
The 52 Canned Goods (From Cockles to Corn) Chefs Keep in Their Pantries
FATHOM: December 11th, 2018
Little Black Book: A Cook’s Tour of the Best Places to Eat in Malaysia
BOLD JOURNEY: August 19th, 2024
Meet Auria Abraham
At the time, we had a young child and couldn’t afford the trip back
home. I called my Mum, and as Mums do, she encouraged me to cook
something familiar, knowing that would make me feel better.
Feet in 2 Worlds: September 8th 2014
Maria Cano and Auria Abraham: Creating a Legacy for the Next Generation
Jade Magazine: January 2020
Being Authentic:
A Q&A with Auria Abraham of Auria's Malaysian Kitchen
The Takeout: May 6th 2023
Ziplocs make spices—already lightweight, concentrated flavor bombs—even easier to carry or ship. And they allow Auria Abraham, who sells Malaysian condiments and spice blends through her company Auria's Malaysian Kitchen, to create a beef rendang or shrimp sambal wherever she goes. Abraham moved to New York from Boston after college, and eventually started getting invited to her friends' homes for dinner. She would always ask if she could cook something for them.
FRANKIE COOKS: October 6th, 2015
Auria Abraham shows Frankie how to make Malaysian steamed fish
Tatler: July 11th, 2018
There's A Malaysian Lady In Brooklyn, New York, Selling Kaya & Sambal
