“He would wake at 5.30am and bike to the nasi lemak stall, then rush back before the bus came. At times, he would even chase after the bus.
“Whenever I was overseas and it got too cold, I would think of nasi lemak,” the 37-year-old says. “That was always my first reminder of home. It traces back to my childhood, what I felt while eating the dish. I think that’s why it resonates with me until today.”
So when Peter founded her home business, Santan X Sambal, she naturally decided to focus on kampung-style nasi lemak – in spite of her being culinary-trained and skilled at preparing all kinds of food.
Peter first started working in a kitchen at 17. She went on to study culinary arts, and worked in cafés for a few years before making the switch to journalism and copywriting.
She was still freelancing when the latest movement control order came into effect, which impacted her income. “I was down to my last ringgit, but I knew there were people who started businesses without capital; that it was doable if you set it up right,” she tells FMT.
She decided to buy ingredients using the money from customers who had paid for their orders. This system has worked well so far – despite operating for just over a month, she has received numerous repeat orders from friends, family and residents in her Subang neighbourhood.
Deborah makes full use of her culinary training in running the business, and even dons her chef’s jacket and hat to ensure high standards of cleanliness, saying it is a symbol of respect for the kitchen.
“Keeping your kitchen clean and taking care of utensils makes a difference in the flavour of the food. It’s easy if you follow standard operating procedures. A good rule of thumb is to clean as you go,” she explains.
Being a meticulous planner, Peter conducted market surveys and food tastings before launching Santan X Sambal.
“I asked potential customers very targeted questions about their perfect plate of nasi lemak, right down to how they want their peanuts – salted, unsalted, or lightly toasted. Ultimately it’s about their experience while eating, and that it is worth the price.”
A serving of her nasi lemak is RM15 and includes her signature spiced fried chicken and sambal tumis belacan, the latter of which took her three years to perfect.
“I eventually had my ‘a-ha’ moment!” she declares. “Everything is about practice – no one starts out good.”
The portions are generous and can be split into two meals. “Some customers also keep the leftover sambal for the next day,” she adds.
This enterprising woman says she has had special requests for other dishes, and plans to slowly introduce new varieties of nasi lemak once trust has been established with her customers.
In the meantime, she hopes more people will be satisfied with her version of Malaysia’s national dish.
“I didn’t create nasi lemak – it has always been there,” she says. “I just took something that was good and learnt how to make it well.
“I didn’t copy a recipe; I did it by remembering how flavours fuse and by practising.”
Santan X Sambal currently delivers to the Klang Valley from Tuesdays to Sundays. To pre-order, WhatsApp 016-2651013 at least 24 hours in advance. Also check out Santan X Sambal’s website and Instagram.