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Aida Ahmad works as a photojournalist at the largest circulation English news publication in the capital of Kuala Lumpur and is the 2012 Alfred Friendly Press Partners and Daniel Pearl Foundation Fellow. She spent five months working at the Los Angeles Times, where she contributed stories for the city, business and entertainment desks. When she is not painstakingly churning out words, she enjoys traveling, photography and creating food art that helps her to gain more followers on Instagram.

A bowl of Malaysian rice porridge. Credit: Aida Ahmad

If you ask me what would I choose as my last meal, I wouldn't be able to give you just one. I have too

Mikey's Original New York Pizza owner Michael Helfman (left) and chef Andrew Bellucci at the pizzeria. Credit: Aida Ahmad

The shelf life of eateries in the posh Kuala Lumpur suburb of Bangsar, Malaysia, can be volatile. I have seen restaurants come and go

A bowl of bakso is readily available in most parts of Indonesia. Credit: Aida Ahmad

Finding a hot, steaming bowl of bakso in Indonesia is as easy as finding a slice of pizza in New York City. During my recent

Curry puffs. Credit: Aida Ahmad

When tea time rolls around in Malaysia, curry puffs are typically one of the go-to snack choices. I think it's the composition of the

About 15,000 tea nuances can be created from two leaf species. Credit: Aida Ahmad

Preparing a cup of tea sounds simple enough: Put the tea bag in a cup, pour boiling water over it and let it brew.

Assam laksa from Malaysia Kopitiam. Credit: Aida Ahmad

The interior of Malaysia Kopitiam, tucked downstairs on M Street in Washington, D.C., reminded me very much of the many local restaurants from back

Deglet Nour dates. Credit: Bateel

Ramadan, the fasting month that began July 9, is a time when Muslims around the world abstain from food and water from sunrise to

Nasi lemak. Credit: Aida Ahmad

Rice is a staple of the Malaysian diet. You can choose to have rice for breakfast, lunch and dinner. Sadly, this habit has contributed