Fit for a king

Chef Wans Kerabu Nangka dan Tempe salad.

WHEN it comes to the background of classical and royal Malaysian cuisine, not many of us are aware of its history.

Chef Wan notes that in order to make a proper soup base for a broth, one must blend all ingredients into a fine paste

According to Datuk Redzuawan Ismail, better known as Chef Wan, royal Malaysian dishes such as ayam percik (grilled chicken in spiced gravy), Nyonya laksa, and kerabu nangka and tempe (jackfruits and fermented soy bean cake salad) are just among the few dishes that are usually found and prepared in royal palaces in Malaysia.