At Just Nyonya, you want to just makan

Asam Prawns.

Pickled fish guts do not sound like the most appetising thing. But at Just Nyonya, an honest-to-goodness mom-and-pop restaurant wedged among a row of shophouses in Kepong, the Perut Ikan comes cosseted in a beautiful amber-coloured stew swimming with dark green wisps of herbs and vegetables.

This concoction – a quintessential nonya dish – is made by fermenting fish stomach in salt for a week, before simmering it in a pineapple-spiked stew that’s invigorated with a litany of ingredients, primarily daun kaduk, an aromatic indigenous leaf.