LAWYER Khaliq Mehtab Mohd Ishaq confessed to being quite taken aback by the green wave that marked the 2022 general election.
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.
“At the time, the Heritage Department didn’t have any recipes for people to know how to make these foods, so I wanted to include recipes so people could make it at home,” she says. Also, as all these foods are deemed to have met the required criteria set by the Department of National Heritage, there is little point in arguing over the merits of the dish or lack thereof.
“In that, I included bak kut teh, although the recipe I shared was for chi kut teh . The thing is, if you can’t eat bak kut teh, you can just find alternative versions like chi kut teh. I made it with chicken and it is so sedap!” says Kalsom. According to Kalsom in her cookbook, some of the herbs that were previously used included buah jering , petai belalang, cemperai leaves, guava leaves and even the curiously-named sambung nyawa . In the Peranakan iteration, flaked fish is often included in the dish as well. The resulting herbaceous dish is healthy and oh-so flavourful, which is why it is little wonder it is a national heritage dish.
The dish is made up of flat, wide noodles, garlic, soy sauce, a chilli paste, bean sprouts, spring onions, cockles, eggs, prawns and lap cheong . Roti canai is a nationally beloved dish believed to have been introduced by Indian Muslim migrants who came from India in the early 19th century. Originally from Bentong, Pahang, making this sambal has become a dying art simply because of the laborious work involved in chopping or finely shredding the various herbs and leaves required to make the dish. In the past, many iterations involved as many as 16 different kinds of leaves but modern adaptations use as little as seven herbs and shoots as a time-saving measure.
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