Authentic Malaysian Nasi Lemak Recipe: The Ultimate Comfort Food
Let's cook Malaysia’s National Dish right in your home kitchen. This recipe is a simple guide which delivers fluffy, pandan infused coconut rice paired with a deeply rich, slow cooked spicy sambal, crispy anchovies, groundnuts and fried fish. Perfect for weekend feasts or a special family breakfast, this traditional recipe captures the true spirit of Malaysian street food culture. Learn the time-tested steaming methods and crucial ingredients and steps needed to balance the fiery, sweet, and savoury elements of this beloved classic "Malaysian's Own Nasi Lemak".
My acquaintance with SAMBAL started when I was introduced to NASI LEMAK. A humble accompaniment for the great Malaysian delicacy - Nasi Lemak. Since then I had been trying to practice and perfect this simple dish at home. Every household would have some tricks down their sleeves in making a perfect Sambal. It goes hand in hand not only with nasi lemak but also mutually compliments with rice. It adds a fiery taste to rice dishes. Without sambal, I would say nasi lemak is just bland. Sambal is a hot sauce made with finely ground, round locally available Red Chillies along with Shallots, Garlic and Shrimp Paste. The word 'Sambal' means 'Hot & Spicy Sauce' in Javanese. The sambal usually made for nasi lemak is without the onions and dried anchovies. It's the simple 'Sambal Tumis'. But the two simple ingredients, the onion rings and the fried dried anchovies totally elevates the taste of the dish by giving an awesome texture and flavour. The onions enhance the aroma and sweetness whilst the fried anchovies add crunchiness to this Sambal Ikan Bilisi.
HOW TO MAKE SAMBAL IKAN BILIS
Cuisine : South East Asian Course : Side Dish Preparation Time : 5-10 Minutes Cooking Time : 20 - 30 Minutes Spice Level : High Difficulty : Medium Serves : 4 Author : SM
If there’s one dish that captures the fiery heart of Malaysian cuisine, it’s Petai Sambal recipe—also known as Malaysian Stink Bean Sambal. Popular across Malaysia, Singapore, and Indonesia, this bold stir-fry brings together the punchy flavours of petai (stink beans), okra (bendi), and sometimes winged beans (kacang botol), all coated in a rich, spicy sambal. Loved for its pungent aroma and addictive taste, petai sambal is a dish that divides opinions—you either fall hard for it or shy away. Served best with hot, fluffy rice, this Authentic Malaysian sambal recipe is a true taste of South-East Asia.
Petai – Its Origin, Nativity, and Traditional Uses
Petai, also called the “stinky bean”, is native to tropical Southeast Asia, especially the Malay Peninsula and Indonesia. In Malaysia, Petai is tossed into sambal with prawns, okra, or winged beans. In Indonesia, it stars as Pete Balado, while in Southern Thailand, it’s Sataw curry. You’ll also find it in Myanmar, Laos, and the southern Philippines. Almost everywhere, it’s paired with chilli, tamarind, and shrimp paste — bold flavours that complement its pungent bite.
*Fun fact: Malaysians say Petai never really leaves you — its strong odour lingers in your system, often making a surprise comeback the next time you walk into the bathroom!
Love Southeast Asian flavours? Try Sambal Tumis or Prawn Sambal for a spicy Malaysian Food Experience.
When I first landed in Malaysia 18 years ago, the local food scene felt like an adventure I wasn’t ready for. Dining with friends at food courts & restaurants, I would smile, nod, and act like I had eaten well—only to sneak home later, famished. Many of these flavours demanded an acquired taste, and I wasn’t quite there yet.
Curiosity changed everything. I began to learn.
At restaurants, I would quietly note down flavours, then scour the
bustling Sunday markets for ingredients I barely knew how to pronounce.
Vendors patiently repeated the Malay names until I committed them to
memory, and back home, I’d jot them down before researching and
experimenting in my kitchen. Slowly, intimidating ingredients turned into staples.
Petai —the notorious stinky bean—was one of the hurdles. Its bitterness and pungency nearly sent me running, but today, my whole family looks forward to it.
Of course, petai has its own initiation ritual: once you eat it, the flavour doesn’t just stop at the plate—it follows you right into the bathroom. First-timers usually get a shock, wondering, ‘Why on earth does it smell like petai in here?’ Nope, nothing’s wrong—it’s just petai cheekily saying, ‘Hello, I’m still here.’
And yes, petai days always mean extra bathroom cleaning duty—because honestly, no air freshener on earth can outsmart that telltale whiff. But the day you stop flinching and just roll with it, that’s when you earn your badge: congratulations, you’re officially a Petai Person.”
And then came Kacang Botol (Winged Bean) — one of the most underrated stars of Malaysian cuisine. My first real encounter was at a buzzing night food court famed for its Ikan Bakar(grilled fish). They’d bring out the smoky fish — often electric ray, grilled with sambal and wrapped in banana leaf — alongside a fiery little plate of Petai, bendi & kacang botol sambal.
Here’s the fun part: you got to choose what went into the sambal. A few slices of okra (bendi)? Some crisp winged bean (kacang botol)? Or a handful of petai (stink beans)? Typically, you’d get 3–4 kacang botol, a couple of okras, and about 10–12 petai beans tossed in. The portion was tiny, but the bill — outrageous. A daylight robbery in the name of exotic ingredients, even though these vegetables are sold fresh in every local market.
But honestly? It was worth every sen. That sambal, fiery and addictive, with the crunch of kacang botol and the pungent bite of petai, was unforgettable. What began as mild indignation soon turned into a fond addiction.
Now, when I recreate Petai Bendi & Kacang Botol Sambal at home, it’s not just about the recipe — it’s about reliving those first food-court adventures, minus the steep price tag.
This dish is a true Malaysian classic—spicy, bold, and best eaten with steaming hot rice. If you’re new to Petai, here’s your initiation into a plateful of pungent paradise.
Pairs beautifully with plain steamed rice, fried fish, or even fried noodles.
Customisable – add prawns, or simply long beans/eggplant, or go fully vegetarian.
Nutritious, antioxidant-rich, and an unforgettable taste experience.
Ingredients
Vegetables
100 grams Stinky Beans (Petai)
250 grams Okra (Bendi / Lady’s Finger)
100 grams Winged Beans (Kacang Botol)
Sambal Paste
10–15 Dry Red Chillies (soaked in hot water)
5 Bird’s Eye Chillies (fresh)
6 Shallots
3 cloves of Garlic
½ teaspoon Dried Shrimp Paste (Belacan), toasted
1 teaspoon Tamarind Paste
Seasoning
½ teaspoon Fish Sauce
Salt – to taste
¼ teaspoon Palm Sugar (Gula Melaka) or white sugar2 tablespoons of Oil
Method - Step-by-Step Cooking Instructions
Prepare the Vegetables
Petai (Stink Beans):
Rinse well, slice into halves, and don’t forget to remove the tiny sprout inside each bean.
Why? Because that little sprout
can make the beans taste more bitter than they already do — and trust
me, petai has enough personality on its own without extra bitterness.
Okra (Ladies’ Fingers):
Trim off the ends and slice thinly on a slant. Cutting on the diagonal not only makes the pieces look prettier in the sambal, but it also helps them cook more evenly.
Kacang Botol (Winged Beans):
Slice thinly on the slant as well. Those winged edges catch the sambal beautifully, so every bite is coated with spice.
Now comes the star dish. Authentic Malay-style cooking keeps the vegetables fresh, green, and slightly crunchy — never mushy or dull.
Cooking Method:
In the wok with the cooked sambal paste, add the halved petai first and stir-fry for 2–3 minutes. This gives it time to soak up the sambal.
Add the sliced okra and kacang botol. Stir-fry briefly — no more than 3–4 minutes — so the vegetables stay crisp and vibrant green.
Season with salt, fish sauce (optional for umami), and palm sugar to balance the heat.
Recipe Notes & Pro Tips
Petai (Stink Beans): Blanch briefly before cooking if you want to tone down the pungency.
Okra (Bendi): Never cover the wok when cooking — it traps steam and makes it slimy. Always stir-fry uncovered.
Cooking Technique: High heat, generous oil, and quick stir-frying give you glossy sambal and crunchy vegetables. Stop cooking once the sambal coats the veggies and they’re just tender.
Texture: Use a mortar and pestle instead of a blender for an authentic, rustic sambal base.
Customisations: Swap winged beans (kacang botol) with long beans if unavailable. Go vegetarian by skipping belacan (shrimp paste) and fish sauce.
Spice Levels: Adjust the chilli mix to suit your tolerance. The given measure is for a medium-hot sambal.
Extra Sambal Paste: Always make more than you need! Refrigerate for a week, or freeze for longer. It doubles up as a base for sambal fried rice, sambal prawns, sambal ikan bilis, or even fried noodles.
Storage Instructions
Sambal Paste (Base):
Refrigerate in an airtight jar for up to 7 days.
Freeze in small portions (ice cube trays or ziplock bags) for up to 2 months.
Petai Bendi Sambal (Cooked Dish):
Best eaten fresh, while the veggies stay crunchy and green.
Refrigerate leftovers for up to 2 days. Reheat quickly on high heat to revive flavours. Avoid freezing (okra and winged beans lose their texture).
Yes! Blanching reduces pungency but also mutes flavour. Traditionally, Malaysians skip blanching for a bolder taste.
Q. Why does Okra turn slimy in sambal?
Overcooking or covering the wok causes slime. Use high heat, stir quickly, and never cover while cooking.
Q. Can I make this sambal vegetarian?
Absolutely. Skip the belacan (shrimp paste) and fish sauce, and use soy sauce for seasoning.
Q. Is Petai healthy?
Yes! Petai is rich in antioxidants, fibre, and vitamins. Just be prepared for its lingering aroma afterwards.
Q. Can I use frozen petai or okra?
Yes, but fresh is always best. If using frozen, thaw fully and pat dry before cooking to avoid excess moisture.
Related Recipes You May Love
If
you’ve made it this far, chances are you’re curious (or already
converted) to the bold, unforgettable taste of petai and its Malaysian
partners-in-crime. Here are a few recipes from my kitchen that pair
beautifully with today’s sambal:
Nasi Lemak with Ikan Bilis Sambal –
the national dish of Malaysia, rich coconut rice with fiery sambal and
crunchy anchovies, often enjoyed with a handful of petai on the side.
Petai Fried Rice – a homely stir-fry that transforms leftover rice into a flavour-packed meal, with petai lending its unmistakable punch.
Ikan Bakar – char grilled fish slathered in sambal, the dish that first introduced me to kacang botol and petai at a night market.
From Street Food to Staple - My Cooking Adventure
From my first timid encounters at Malaysian food courts to confidently recreating it in my kitchen, this Petai Bendi Sambal
has been a journey of taste, smell, and memory. What once felt
intimidating is now a household favourite — fiery sambal coating crunchy
okra, winged beans, and those unmistakable stink beans.
Whether
you’re a first-timer testing the waters or already a proud “Petai
Person,” this dish is a flavour-packed way to bring authentic Malaysian
food to your table — No overpriced food-court bill attached.
Malaysian Spicy Egg Scramble with Ikan Bilis
Spicy Malaysian Dried Anchovy Egg Scramble: A Local Kitchen Secret
If you are looking for a quick side dish for breakfast or a lunch with a proper kick, this Malaysian Ikan Bilis Telur is exactly what you need. It is a brilliant, budget friendly way to turn humble eggs and pantry staples into a tasty savoury side dish in under twenty minutes. By pairing soft eggs with crispy, salty Malaysian anchovies and fiery bird's eye chillies, you get a simple dish that is absolutely packed with flavour. It is incredibly easy to put together and easily customisable to suit your own tolerance for heat.
If you love a good egg scramble but want something with a bit more depth and crunch, this local Malaysian creation is about to become your new favourite. It takes everyday ingredients like onions and turmeric and gives them a fantastic lift with the addition of crispy ikan bilis (dried anchovies).
The contrast between the soft eggs and the crunchy little fish is brilliant. It is quick, bold, and tastes wonderful with hot rice or a slice of buttered toast.
History and Origin
This dish is a lovely example of how different cultures blend in a Malaysian kitchen. While cooking eggs with onions and chillies is familiar to anyone who loves Indian home cooking, throwing fried local anchovies into the mix is a distinctly Malaysian touch.
In this part of the world, ikan bilis are an absolute staple, most famous for giving Nasi Lemak its signature savoury crunch. This particular scramble is a quiet favourite tucked away in local Malaysian-Indian homes.
While some local variations across the country might use a spoonful of sambal paste as the base, this version keeps things simply straightforward. It relies on hot oil, red onions, and fresh chillies to enhance the natural flavours.
Spicy Malaysian Ikan Bilis Telur: Quick Dried Anchovy Egg Scramble
My Nostalgia and Memory
When my husband and I first moved to Malaysia, our culinary bravery was close to zero. We were sceptical about the local food, and whenever friends invited us to seafood hubs or local restaurants, it felt more like an evening of polite endurance than a treat.
We became experts at staging a little performance: smiling through the meal, pretending we were having the time of our lives, then quietly slipping back home to cook a proper comfort meal in our own kitchen.
Eventually, my husband took matters into his own hands and became our official food scout. He would memorise the names of dishes during his office lunches or client meetings, and on the weekend, he would confidently take us out to try his discoveries.
Want to explore another brilliant Malaysian favourite? Check out my step-by-step guide on making an authentic Sambal Tumis right at home!
Through this weekend routine, our hesitation completely vanished, and we fell head over heels for the local cuisine. Living here for eighteen long years has completely changed our pantry and how we cook.
This recipe came home with my husband after one of his weekend gatherings with his office mates. A neighbour had whipped it up to go with a few drinks, and the very next day, he was in our kitchen determined to try making it himself.
Now, I have to confess that I am really not a fan of ikan bilis myself, so I happily leave the eating of this one to the rest of the house. But my husband and daughter absolutely adore it, and it has been a regular fixture on our table ever since.
Why You Will Love This Recipe
Great Texture: The combination of soft, seasoned eggs and crispy, salty anchovies is incredibly satisfying to eat.
Incredibly Fast: Made entirely with everyday ingredients, this whole meal comes together in just about 15–20 minutes.
Authentic Home Cooking: It is a genuine piece of Malaysian home style that you rarely find in standard cookbooks.
Recipe Overview
Cuisine: Malaysian-Indian Fusion
Recipe Type: Breakfast, Side Dish, Quick Snack
Yields: 1 Medium Plate
Servings: 2–3 Portions
Difficulty: Easy / Beginner-Friendly
Author:SM @ Essence of Life - Food
Time Estimate
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Soaking Time: 5 Minutes (for prepping the anchovies)
Total Time: 25 Minutes
How to Cook Spicy Malaysian Dried Anchovy Egg Scramble: Step-by-Step Guide
How to Cook Egg Scramble with Dried Anchovies
Ingredient List
For the Anchovy Base:
½ cup Ikan Bilis (dried Malaysian anchovies, rinsed and dried well)
3 tbsp Vegetable oil (for shallow frying)
For the Egg Scramble:
4 large Eggs (whisked lightly with a tiny pinch of salt)
1 large Red onion (cut into rough 1cm square pieces)
3 small Bird's eye chillies (sliced; use a mix of red and green for colour)
¼ tsp Turmeric powder
½ tsp Salt (adjust to taste, but go easy as the fish are already salty)
1 tbsp Fresh coriander leaves (finely chopped, optional for garnish)
Method - Detailed Cooking Instructions
Step 1: Fry the Ikan Bilis
Soak the dried anchovies in lukewarm water for five minutes, then clean them by pinching off the heads and discarding the dark bits inside.
Rinse them thoroughly in cold water, then pat them completely dry with a kitchen towel so they do not splatter in the pan.
Heat the vegetable oil in a pan over medium heat, add the anchovies, and fry for three to four minutes until they turn golden brown and completely crisp.
Remove them with a slotted spoon, drain on a paper towel, and set them aside.
Pro Tip: Do not throw away that frying oil! It is now packed with the savoury flavour of the anchovies, and using it to cook the rest of the dish makes all the difference.
Step 2: Sauté the Aromatics
Leave about two tablespoons of the anchovy-infused oil in the pan over medium heat.
Toss in the roughly chopped red onions and sliced bird's eye chillies, cooking them until the onions turn translucent but still have a bit of bite.
Add the turmeric powder and give everything a quick stir for about ten seconds to clear the raw spice smell.
Step 3: Scramble and Finish
Lower the heat, pour in the whisked eggs, and let them sit for just a few seconds to start setting. Stir gently to form soft, scrambled folds rather than a dry mince.
Taste and add salt as needed, keeping the eggs moving until they are just cooked through.
Add the crispy fried anchovies back into the pan, give it one quick turn to mix them in, and take it off the fire immediately.
Garnish with the fresh coriander over the top if you are using it, and serve straight away.
Pro Tips and Notes
Do Not Chop the Onions Too Fine: Cutting the onions into slightly larger, one-centimetre squares gives you a nice, juicy sweetness and crunchiness that balances the salty fish perfectly.
Watch the Salt: Dried anchovies carry a lot of native saltiness. Be very careful when salting your eggs early on, otherwise the final dish will end up too salty once the fish goes back in.
Add the Fish at the Very End: To keep that lovely crispiness, never let the fried anchovies sit in the damp eggs for too long. Mix them in right before you plate it up.
Serving Suggestions
This scramble needs to be served hot right off the stove. It is fantastic served alongside a big bowl of plain jasmine rice and a simple Dal for lunch, or stuffed between two heavily buttered slices of white toast for a breakfast sandwich.
Telur Hancur dengan Ikan Bilis
Storage Suggestions
Best Eaten Fresh: This scramble is at its absolute best straight off the stove, while the anchovies are still crisp, so cook only what you plan to finish in one sitting.
Refrigeration: If leftovers are unavoidable, store them in an airtight container in the fridge for up to two days.
Reheating: Warm gently in a dry frying pan over low heat. The anchovies will lose some crunch during storage, but the savoury flavour will still be excellent.
FAQ
Can I use any dried anchovies if I cannot find Malaysian ikan bilis?
Yes, any small dried anchovies from an Asian or international grocer will do nicely, as long as you clean them well and fry them until crisp.
How can I tone down the heat without losing the flavour?
Simply slice the bird's eye chillies open and scrape out the seeds before frying, or use standard, milder green chillies instead.
Can I substitute the fresh chillies and onions with traditional Malaysian sambal?
Absolutely. If you have ready-made sambal tumis in your fridge, you can skip the turmeric and fresh chillies entirely, sauté a tablespoon of the sambal with the onions, and then proceed with scrambling your eggs.
Why did my anchovies turn out chewy instead of crunchy?
This usually happens if the fish were still a bit damp when you put them in the oil, or if your pan wasn't hot enough. Make sure they are completely dry before frying.
Is this Malaysian egg scramble gluten-free and dairy-free?
Yes, this recipe is naturally gluten-free and dairy-free, making it an excellent high-protein meal for anyone with those dietary restrictions.
Recipes You Might Like
Potato and Ikan Bilis Sambal — A classic Malaysian side dish that pairs crispy potatoes and anchovies in a rich chilli paste.
Petai Fried Rice — A pungent and authentic Malaysian fried rice with stinky beans and local aromatics.
Nasi Lemak — Malaysia's beloved coconut rice, served the traditional way with all its classic accompaniments.
A Simple & Easy Egg Recipe
And there you have it: a simple, rustic piece of our Malaysian kitchen history that has become an absolute staple for my family. It is funny how the very flavours we used to run away from are now the ones we look forward to.
Give this straightforward scramble a go, and I hope it brings a lovely bit of warmth to your table!
SAMBAL TUMIS
Sambal Tumis is a versatile condiment ubiquitous to South East Asian Cuisine. A simple dish with fewer ingredients doesn't mean that we can underestimate this humble condiment. 'Sambal Tumis' in the literal sense means 'Stir-Fried Spicy Sauce'. Sambal is a wonderful condiment I got acquainted with, in Malaysia and I have started to frequent this dish at home. A simple Sambal Tumis can be added to your choice of Vegetables/Seafood to create new variations of dishes from local Cuisine.
Sambal comes in many variations to suit the local palate and it takes twists and turns along with every South East Asian Country least to mention the regions within. We can find a note of Sambal in almost all dishes in South East Asian Cuisine. Freshly ground Chillies - Dry, Fresh and/or Bird's Eye(Chili Padi) is the basic ingredient of any Sambal. Chillies spice up the very nature of this condiment adding a texture, taste and flavour alongside. Addition of flavours like sour and umami come from ingredients like Tamarind/Lime/Fish Sauce, Shrimp Paste gives a wonderful aroma to the Sambal and sweetness comes from Palm Sugar/Sugar.
We can see a dash of Sambal served with most of the dishes in hawker centres and food courts in and around South East Asian Countries. It instantaneously brightens up the flavours and enhances the taste of any dish it is combined with. Sambal Tumis is a perfect companion to cook local dishes or simply serve some Sambal with steamed rice. The versatility of this Sambal Tumis makes this condiment an essential addition to your Culinary repertoire.
Cuisine : South East Asian
Course : Side Dish
Spice Level : High
Difficulty : Medium
Serves : 4
Author : SM
Preparation Time : 10 -20 Minutes
Soaking Time :20 - 30 Minutes
Cooking Time : 30 - 45 Minutes
Dry Red Chillies - 1/2 Cup
Fresh Red Chillies - 1/2 Cup (Big Variety)
Bird's Eye Chillies - 5-6 Nos.
Shallots - 1 Cup
Onion - 1 No.
Garlic - 7-8 Nos.
Ginger 1" Piece - 1 No.
Galangal 1" Piece - 2 Nos.
Belacan(Dried Shrimp Paste) - 1 Tbspn
For Sambal Tumis :
Tamarind Paste -2- 21/2 Tbspn
Gula Melaka(Palm Sugar) - 3 Tbspn
Salt - To Taste
Oil - 1 Cup - 11/2 Cups
METHOD :
Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
Drain the Dried Red Chillies and cut them into small pieces with a scissor(Can discard the seeds if you prefer your Sambal Tumis to be less spicy)
Dry roast the Belacan (Dried Shrimp Paste) until fragrant, break it and powder it with the back of your spatula while roasting the Belacan.
Chop Onions, Shallots, Ginger, Garlic, Galangal and Chillies.
Grind soaked Dry Chillies, fresh Red Chillies, Birds Eye Chillies, Onions, Garlic, Shallots, Ginger and Galangal along with Roasted Shrimp Paste into a smooth paste.
Heat some Oil in a wok and saute the ground paste on a medium-low flame for about 10 - 15 minutes or until all moisture evaporates.
Add some more oil and saute it on a very low flame for another 15-20 minutes or until oil separate from the mix.
Add Tamarind Paste and boil it for another 5 minutes on a low flame.
Add a dash of Salt and Palm Sugar to the Sambal Tumis and mix well.
At this stage, Sambal Tumis should be fragrant, if not saute it for some more time.
Leave this on a low flame for few more minutes.
Can serve this Sambal Tumis hot or at room temperature.
Cool and store Sambal Tumis in the refrigerator for later use.
Can use this Sambal Tumis to prepare any dish of your choice.
NOTES :
I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
Grind the paste with less water to avoid splattering while sauteing the Sambal Tumis.
(Belacan)Dried Shrimp Paste will add saltiness to the sambal, so add salt at the final stage if necessary.
Can add Sugar instead of Palm sugar.
More Oil makes the condiment tastier yielding an aromatic and perfectly cooked Sambal Tumis, can opt to add less oil too.
Serve it at room temperature.
Add an ingredient of your choice along with Sambal Tumis for a wild and versatile combination of Sambal Dishes.
“Authentic Malaysian Roti Jala Recipe – Easy, Lacy Net Pancakes Perfect for Every Celebration”
Roti Jala – The Lacy Net of Tradition and Taste
There are dishes that you simply eat, and then there are dishes that you experience. Roti Jala - It was Love at first Bite! A golden lace pancake, a doodle of deliciousness, and an absolute staple at any proper Malaysian celebration. And for me? A symbol of fond memories, community, and the unrelenting charm of local food scenes. A dish from a new world (when we started living in Malaysia), which reminded me of our humble Gothambu/Maida Dosa – the kind we whip up on rushed mornings or when the dosa batter runs out. But Roti Jala? It had an intricacy of its own – in design, taste, and unmistakable flair.
Have you tried Roti Jala at a bazaar before? What’s your favourite kuih?
Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali
From Mysore Pak and Boondi Ladoo to crisp murukku, creamy kulfi and kheer, plan your whole Deepavali platter in one place, with festive memories from my kitchen and a few last minute shortcuts.
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I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
