There's no denying it, we Malaysians love 'santan'. The sweet, white milky cooking base derived from the flesh of a mature coconut. Coconut milk can be either used thick or thin and available even in frozen and canned form. Its widely used as an ingredient to most Southeast Asia's cuisine. Though it is said to have high oil and sugar content, it is also known to be antibacterial, antiviral and antifungal (yup, for real!).
As a true blue Malaysian, I too love my santan. Who can say no to a creamilicious masak lemak cili api eh? And the mouth watering cendol, yummeh!
So this morning, I found myself drawn towards the stall at the pasar pagi near my house, to say good morning to Pak Chu Nasi Lemak to get my dose of that fragrant rice cooked with the heavenly santan, accompamied by sambal kerang, fried anchovies and peanuts with cucumber on the side. Right after I am done blogging, picture me seated in my sunny kitchen, indulging myself with my banana leaf wrapped Nasi Lemak, and sipping my hot tea. Join me?