epicure

The case for rempah

’ll admit. It wasn’t until I stumbled into the culinary world through a part time job during my polytechnic years that I began to look at food with a level of reverence. Back then, as a sheltered middle class Chinese kid glued to my Game Boy Colour, I barely paid any attention to my grandmother toiling away in the kitchen, pounding ingredients to make rempah for rendang and braising turnips for popiah, during our monthly family gatherings. Food was quite the

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