Mandy Yin’s chicken and squash curry (pictured top)
Curry runs through Malaysia’s veins; it’s in every kitchen and at every food stall, whether run by Malays, Chinese or Indians. We tend to cook curries using either a wet spice paste (rempah) straight from the morning market, or a good curry powder – every household keeps a pack of Adabi or Baba’s in the cupboard as a fallback; we have no shame in this at all. Only when you’ve got time on your hands, or you’re cooking to impress, do you build a rempah from scratch.
