Rempah is a multidimensional spice paste that some believe is the "mother sauce" of Southeast Asian cuisine. The paste, which means spice in Malay, can be used to make (almost) any Malaysian dish.

Usually, nasi beriani sold in restaurants is cooked in large pots, but a chef, T. Gunaseelan, 26, from Sungai Nibong near here, cooked the fluffy and fragrant beriani in bamboo tubes.