Advantages include fresher in season ingredients – which is one of the most important basis for good dishes – and also matching the tastes of locals. It is by no means trying to commercialize food – but to be creative and it’s actually a joy when you try dish out South East Asian variations of classic dishes. Think about Tom Yum Tiger Prawns Linguine – A Laksa Pesto – that uses Daun Kesum and Sunflower Seeds instead of Basil and Pine Nuts – Coconut Pandan Creme Brulee – black sesame or Nasi Pulut Ice Cream – such are some of the exciting examples of marrying different cultures together.

While it is important to stay true to tradition, which I believe in Malaysia – it is difficult to pass down to our younger generation, it is also important to be more open to try and mix cooking ingredients and techniques from other cultures.

Sure, let’s exchange cookbooks soon. Will have to schedule a time to meet up.

I hear you. Unfortunately, the majority would still go for teriyaki chicken, egg rolls and pad thai. The truth is they probably don’t know the difference between what is authentic and what’s not, so they just go for the usual suspects and what they are familiar with. That’s the reason why it’s so important that we travel to new countries, soak up local cultures, hang out with local people, try out local cuisines and immerse yourself in their lifestyles.

I can’t believe my own eyes when I saw your two comments here. I still can’t believe it as I am typing this…thanks so much for visiting Rasa Malaysia. It’s truly an honor, what I am feeling now is simply beyond words (actually I feel like jumping up and down my couch ala Tom Cruise style)!!

Your writings, cookbook, and work inspire me.

Thank you.