In Kuala Lumpur. Here to facilitate a regional workshop on restricting the marketing of foods and non-alcoholic beverages to children — evidently, we’re in the right place for it — Tuesday to Friday. Arrived this afternoon, leading an advance team to finalize preparations. Flying back Saturday.
Sambal Belacan is a Malaysian condiment. Chili sauce (sambal) + shrimp paste (belacan) + lime juice (or other citrus) = spicy, salty, fishy, sour. Used in wide range of applications, as a dip, topping, marinade, stir-fry seasoning. Often cited as the country’s national condiment.
The stir-fried paku (fern) with sambal belacan was good. Spicy, salty, fishy, sour, as expected, yet somehow still light — a perfect representation of the cuisine’s tendency towards extreme and balanced flavor combinations — exactly what I was hoping for.
Stoked to be in one of the great food cities of the world! Though unlikely to have much time to explore, I look forward to every new experience that I can get.