The Malay culinary universe serves up a gamut of wondrous dishes – from gulai to rendang to a range of grilled meals like ikan bakar and fermented temptations like tempoyak. The cooking methods and processes that make up all these multi-faceted meals are in themselves multi-faceted.
In his ground-breaking book, The Food of Singapore Malays: Gastronomic Travels Through The Malay Archipelago, Singapore food historian Khir Johari outlines the whats and whys behind many of these long-standing techniques and processes in a chapter devoted to the subject.
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