NOVEMBER 3 — When I was growing up, I never knew that people actually bought kuih.
Lepat pisang, kuih talam, seri muka, nagasari, epok-epok (karipap to the rest of you), and even the humble pisang goreng were things that appeared on our dining table, usually for breakfast or afternoon tea.
I knew they came from the kitchen, and more specifically, from Mak, but it never occurred to me that other families might have to visit a stall or a shop to enjoy them.
As far as I was concerned, these were simply things that mothers knew how to make.
