If you read this blog, you will know that I love Malay cooking. Every time I go back to Malaysia, I never miss out Malay food, especially Malay nasi campur (rice plates) or nasi Melayu, where I get to choose the dishes to go with a plate of steamed white rice. I always go crazy with the wide selections—rendang, chicken in spicy sauce, sambal sotong, egg sambal, sambal okra, and the list goes on. Every single dish is so enticing and mouthwatering and I just wanted to eat them all. Sometimes, I would have 5 or 6 dishes on top of the steamed rice. I love it, because Malay food absolutely rocks in the taste department. One of the dishes I love is turmeric chicken (ayam goreng kunyit or ayam masak kunyit). Depending on where you get this dish from, the chicken could be deep fried (hence the word “goreng“) or just simply cooked in a simple stir-fry. Out of all the dry spices, I am...
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