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KUALA LUMPUR, Sept 14 Fresh prawns from Sabah, beautiful specimens. Cooked medium, never well done. The heads of the crustaceans slowly cooked to release their precious oils full of umami. The shells sautéed with chillies for a sambal base, before whipping in the aromatic oil after the fashion.

Kuala lumpurBukit jalilMalaysia generalJalan persiaran jalilYong zhiPusat perdagangan bandarBerjaya university collegeSoh yong zhiMalaysia dayChef leeBukit jalilHaute cuisineAlaysian flavoursAsam laksaEat and cookLee zhe xi