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EAT
Shaped by centuries of migration and culinary fusion, the Malaysian c
SERVES 4IngredientsFor the spice paste 1 tsp ground turmeric 1 tsp chilli powder 1 small onion, roughly chopped 4 garlic cloves 1 lemongrass stalk For the main 4 tbsp vegetable oil1 tsp table salt300m
Ask these three cooks and they’ll tell you ...
LEISURE
Biryani is my favourite dish. I love rice. There’s a recipe in Monsoon – it’s a spicy beef pulao with green chilies, made with mustard oil – that I could eat at any time [p104]. Wake me up at midnight
What we eat and drink is so much more than what we put in our mouths. Food is memory, identity, history and heritage. It is a cultural artefact: a piece of us, shaped by the ups, downs and roundabouts
