Cooking class experience — learning Nasi Lemak properly

I took a cooking class specifically to learn how to make Nasi Lemak correctly. The instructor explained why coconut milk is used the way it is — something I'd never understood from just eating it. The deeply umami from prawn paste result when you make it yourself is different.

Singapore's hawker culture was inscribed as UNESCO Intangible Cultural Heritage in 2020. We learned how a kopitiam coffee shop shapes the way this dish is eaten. The class ended with the meal and a glass of bandung rose milk drink. I've made it three times since and each time it improves. Highly recommend the cooking class approach.