The Food Canon

(Photo by Andrea Kong)

(Ed note: I have added details on how to make the bun recipe)

I have to cook to shoot and write.

But if I cook too often, I will not have time or energy for the latter. This has been the case in recent times.

The month of June, being school vacation is also traditionally 'stand-down' month for my church. It is a period to clear my leave, which is something I do not do enough on an annual basis.

Somehow, I ended up having to cook for three dinner parties within a short time: a BBQ party for my wife's home cell members, a thanksgiving cum fund-raising dinner where I met some interesting folks and the third one where I found  myself cooking for almost total strangers who were drawn together by an interest in good local food.

The "Essential" Nasi Lemak

Nasi Lemak is the national dish of my country of birth.

It was also my Mum's favourite party spread.

If you have 10 guests or more and you are thinking of a buffet approach, Nasi Lemak never fails to please. Except for the rice, everything else can be served at room temperature. Most of the dishes can be made well in advance. This will help you avoid the last minute rush to get the food ready. 

If cooked as it should be (not with luncheon meat!), it can compete with other popular international fare. It can be plated the fine dining way (looks gorgeous), lined as a buffet or served cheaply but deliciously as a banana leaf wrapped breakfast meal.