Sambal tempoyak daun kayu is a creamy, tangy, herbaceous delight. — Filepic
In many countries, food is a point of pride and a way of binding people together. In Malaysia, the national obsession with food is nothing short of a country-wide pastime.
But with the passage of time, many traditional and multi-generational foods have fallen by the wayside – either nearly forgotten or entirely lodged in the embers of the past. And equally, there are many that are popular but have no formal acknowledgement that they are singularly Malaysian foods.
