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.
