My nasic lemak, coconut rice with sambal, cucumber, peanut, fried anchovies, boiled egg and fried chicken is just that, allowing everything’s texture to be kept entirely separate. So there are small crispy anchovies, smooth egg, crunchy peanuts and a large piece of chicken on the bone, along with smooth rice, spicy sambal and cool cucumber. It’s a winning combination, all contrasting flavours and textures. We also try nasi goreng: stir-fried rice with chicken, peas and a crispy fried egg and nasi goreng kampung, which incorporates shrimp, anchovy and prawn with lots of chilli. It’s an interesting mix-and-match of recurring ingredients and hearty spice.