I’ve just finished putting together a soup we learnt to make on our trip to Pangkor Laut. I’m thrilled to have learnt how to make Malaysian chicken curry without using curry powder. Who would have known? Fresh turmeric, ginger, cumin, shallots, lemon grass, star anise and some cayenne pepper (and always chicken stock instead of water) form the base for many a dish (no pre-ground curry powder needed).
But this island, iridescent in the South China Sea, offered more than just a kitchen for me to cook.
