when in rome

I bought a breadbaking book last week, in the hopes of reviving my dormant baking love - it has proved to be fantastic reading but given the price of good quality breadmaking flour in Malaysia.

So I'm going to take the when in rome attitude and focus on cooking Nyona food - which is to me the pinnackle of Malay cooking.

The locals would disagree in a way - unless they came from that background, they prefer the street foods like nasi lemak (which is a great breakfast)