Nasi kandar dishes are some of the over 50 recipes highlighted in Wong's debut cookbook. — Photos: PENANG MAKAN
Dayana graduated with a Master of Science in International Business at the Hult Business School, London in UK in 2017. She grew up learning how to cook and appreciate traditional dishes from the matriarchs of her family; her fondest memories as a young girl revolve around cooking and sharing meals with her loved ones.is nothing short of a labour of love”, said Dayana, who has also shared her personal childhood memories of growing up in the food haven, that is Penang Island.
"Cucur udang is simple but the memory that I get from eating is, it brings me back to a time when I was a child, when I was four years old. My grandmother will make the cucur udang for the afternoon tea. On the cucur udang variants, Dayana said the Malay version is rounded with a crispy exterior when fresh from the wok and a soft interior filled with various vegetables.
The famed Ramly burger is a meal that Wong felt needed to be included in her cookbook, because of its strong appeal among Malaysians and tourists.
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