10. Tell us about three Malaysian ingredients that you use most often.
Belacan, shallots, and chilies – which I use to make sambal, the building block of Malaysian cuisine.
11. Malaysia is known for having amazing street food. What are your favorites? Do you recreate any of them at home, and are any available on your website(s)?
Penang Assam Laksa is my ultimate favorite. It’s the number 7 most delicious food by CNN. It’s unique and iconic to only Malaysia. I also love Char Koay Teow, which is Chinese-style fried flat noodles, ikan panggang (grilled fish wrapped with banana leave and served with sambal), and satay. There are many versions of satay in Southeast Asia, but THE BEST satay is Malaysian satay, prepared and sold by Malay satay vendors. Period.
12. How has your previous professional experience helped in your current career with Rasa Malaysia?
I was in marketing, online and social media, business development, product management in my past life. So I have a well-rounded professional experience to help me enterprise Rasa Malaysia. It’s great.
13. Tell us about one of your other websites - Nyonya Food. What is “nyonya”, when did you start it, and why?
I started Nyonya Food in mid 2009 as an extension of Rasa Malaysia. Nyonya Food is a part of Malaysian cuisine (and you think that we only have Chinese, Malay and Indian food fused together!). Nyonya are basically female descendants of Chinese immigrants who came to Malaysia. The early immigrants married local women and as a result, a new sub-culture formed with its own cuisine, tradition, and culture. My late grandmother was a Nyonya so Nyonya Food is meant to document all the Nyonya recipes I had growing up. I haven’t updated the site because I wanted to save the family recipes for a potential Malaysian and Nyonya cookbook.