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While curry may have originated from Indian cuisine, here in Malaysia, the local Chinese, specifically the Northern Peranakan, have adapted many of the spices in their cooking and embraced the dish as their own. ....
Always order your cendol quickly as it runs out fast at Makan Time; it’s the best I’ve had in a long while. Owner Daniel Chong makes his own cendol, colouring and flavouring the luscious rice strands with fresh pandan juice, served with santan and fragrant gula melaka. I crave for a bowl each time I’m there. ....