Sizzle, smoke and salt: The irresistible claypot pork lard rice at Chong’s Cuisine in Melaka
MELAKA, March 31 — The claypot comes to the table still spitting and hissing, holding fast to its heat. Inside, the rice has been cooked just enough at the base to form the thin, much-desired crust. Fried eggs lie nestled atop the rice, their edges frilled and crisp. Croutons of fried pork lard are scattered […]










