Since the obsession with cooking started, I’m starting to discover how terribly easy it is to recreate flavours of Singaporean/Malaysian dishes with instant food packages. Mr. P and I had already experimented with kangkung belachan, tom kha kai and buffalo wings, while last weekend saw me cooking up nasi goreng (Indonesian fried rice) with the aid of a ready-made paste, saving me the trouble of hunting for belachan (Malay shrimp paste).
