Soul food, a journey through traditional Southeast Asia cuisine cuisine

Hainanese Chicken Rice Chili sauce is key. But each of us will have our own favourite. The original Hainanese chicken is Wenchang chicken in Hainan (a city near Haikou). Big and fat chicken, castrated for flavor. The Malaysian and Singapore version is a "improved" version. I'm looking forward to this dish, which I hope, on the day, to match the last great tasty meal I took in 1979 in a hainanese home. Enjoy this read, written by Adam Liaw, a Hainanese himself: https://adamliaw.com/recipe/hainanese-chicken-rice/ Nasi Lemak https://www.visitsingapore.com/en_au/dining-drinks-singapore/local-dishes/nasi-lemak/ I like the picture on this site: the "rich rice" served with peanuts, fried anchovies, sambal paste and...yes..half a hard boiled egg. How traditional can you get? Wrap it in banana leaf, and it's as authentic as you can get! Nasi lemak is Malay cuisine and a national dish in many regions of southeast Asia. The sambal paste makes or breaks the dish. I miss the rice served at breakfast, whether it's pandan leaf and coconut milk flavored rice in Singapore, Malaysia or Palembang, or the Daing na Bangus (milkfish) served with Sinangag (garlic fried rice), and fried egg I enjoyed so much in Iligan City, Mindanao. Curry Chicken with Bread Long before the N-S Highway was built, whenever we travelled between Kuala Lumpur and Ipoh, we would stop in Kampar to eat its famous dish, curry chicken in bread. No one stops in Kampar anymore, so I haven't eaten it for a long long time. Sharon cooked this dish for us using her Grandma's recipe. The curry is dry, so it doesn't spoil the bread. For more details, click here: https://www.google.com/amp/s/journey.com.my/story/the-best-chicken-curry-bun-in-kampar/amp/