The KaiKai Book

The residents of Kampung Kesuapan on Gaya Island come from generations of sea gypsies from Southern Philippines, known as the Bajau. Home cooks Zaiton and Jalinah show us their traditional cuisine - creamy pufferfish stew, umami sea urchin rice and tender tapioca cakes. These are the bastions of proud migrant cuisine going strong in a water village that is shunned by the Kota Kinabalu mainland. Watch all episodes at: https://www.youtube.com/playlist?list=PLkMf14VQEvTYjVYaYOWYQNuVPoXmuu6QB

Ready-to-eat meals are steadily becoming more popular among time-starved Singaporeans. They both look and taste good. But what exactly is in them and how healthy are they for us? Talking Point investigates.

Dharavi - the heart of Mumbai - is one of the world's largest and busiest slums, and its street food runs through its veins. Our vendors show us how to cut it in this competitive slum and make a living from its thriving inner-slum economy. Malai, an idliwalla from Tamil Nadu shares his secrets for perfect fluffy steamed rice cakes called idlis, crunchy lentil fritters called vada, all served with his trademark tomato chutney.

Are superfoods all that they’re cracked up to be? There’s plenty of worldwide hype about eating chia seeds, goji berries and quinoa - but what benefits do they really bring? This documentary looks at what superfoods do for people and more. How is the healthy eating boom influencing agriculture and business? There are more and more restaurants serving superfoods in Germany. Florian Klar of Bochum opened the first superfood bistro in the Ruhr region about a year ago. He buys in all types of food, using local suppliers when he can, but he also uses exotic superfoods in his meals.