Home cook whips up Malay food from different Malaysian states

Over the years, Atiqah has learnt how to make both authentic versions of traditional Malay dishes as well as adapted recipes that require less time. Clockwise from bottom left: puding buih, rendang Taiping, nasi goreng ulam and ikan percik. Photo: The Star/Sam Tham

Bubbly and exuberant with a ready smile, Atiqah Nik Ghazali is completely at ease in the kitchen, where she ladles out hot spoonfuls of nasi goreng ulam from a large wok into her mother’s treasured Noritake serving bowls. This charming scene is a recurring theme for Atiqah, who grew up in a family of good cooks and started developing her culinary skills as a teenager.

As a child, Atiqah had fond memories of her “balik kampung” trips to Kelantan where food was a highlight. Her grandmothers especially played a huge part in shaping her love of food, as both were excellent cooks.

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