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Updated: May 12, 2025
Every Malay, from the poorest fisherman along the mangrove-fretted lagoon to the chef of his Highness's kitchen, justly boasts of the excellence of his curry and the number of sambuls he can make. First came a golden bowl filled with rice, as white and as light as snow; then another, in which was a gravy of yellow curry powder, choice bits of fowl, and plump, fresh slices of egg-plant.
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