The Peranakan recipes from Kampong China incorporate the use of many local ingredients. From top left: keh char yiam, keh hong, ah mak hu gulai, stir-fried beans and chap chai lemak. - SAMUEL ONG/The Star
In her beautiful home in Kuala Lumpur, 73-year-old Rosita Abdullah Lau is bustling about her kitchen with the energy and vigour of a woman half her age.
“Come, try some of this,” she beckons as she ladles some chap chai into a little bowl.
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