This Malaysian cooking technique makes curries, sauces, and stews *sing*.
In much of Western cooking, a split or broken sauce is a sign of a dish gone bad, or at best, a lack of technique. Split mayonnaises, chocolate ganaches, and textures resembling curdled milk are vilified. Even a trace amount of fat pooled on top of a soup would incite a revolt. French cuisine, especially, abhors broken sauces. Oh, the number of times I got tut-tutted at in my culinary school stint in Paris for splitting a sauceBut now that I’m back in Malaysia, broken sauces are everywhere.
Splitting the sauce is such a key step in the process that we even have a culinary term for it: pecah minyak, literally meaning “breaking the oil.”
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