At tukdin we believe in food cooked from fresh ingredients to give that authentic flavour. Malaysian cooking is a balancing act, good ingredients giving good taste, a hint of that and a dash of the other, producing a marriage of delectations, without the one overwhelming the other. Lemon grass, lengkuas (otherwise known as galangal), the tart taste of asam from a special fruit dried in the sun, peanuts mingling with some coconuty taste, a hint of ginger, and something else that tickles the buds with a certain je ne sais quois. "Even in Malaysia there are differences - regions, the ethnic mix and certain herbs are only obtainable in certain areas. The budu fish sauce on the east coast of peninsular Malaysia, tempeh from the Javanese-influenced southern reaches, the air asam mix from the northern states. The Malays have a saying for that, fish from the sea and flavourings from the shore...a meeting of complements, fortuitously or planned, and the result can be something truly wonderful.