I’m a lucky mom in that my children generally enjoy my cooking. Their favourite is the nasi lemak that I would whip up on special occasions, including Chinese New Year, usually on the second day. I don’t cook it often because it’s a lot of work, everything has to be made from scratch using fresh ingredients and I always insist on using traditional methods over modern appliances. The chilli paste for the sambal petai, for example, must be pounded using a pestle and mortar for the best texture and flavours. The rice needs to have enough santan that’s squeezed...
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