For many Malaysian students, anything that involves “going abroad” is cause for celebration. Only the best are given the opportunity to further their studies among the “omputihs” and have the opportunity to frolic in the snow.

However, the excitement can be short-lived. Within the first week of living abroad, many start getting restless for the taste of mum’s Nasi Lemak and Ayam Goreng Rempah.

Instead of blowing your allowance on Malaysian food sold overseas, why not get smart and prepare beforehand some of the items that make living away from home bearable.

Here’s what EVERY student must have in their bags in case of emergency.

THE ABSOLUTE BASICS

• KICAP – especially the Lemak Manis and Lemak Masin varieties

Anytime you miss home, fry an egg and douse it with the delicious black sauce you grew up with and eat to your heart’s content. The best part? One bottle will last you months or until your next visit home where you can stock up again (or, your next parcel delivery date) *rub hands gleefully*

• SAMBAL KERING – either with potatoes, ikan bilis or tempe

What’s not to like about sambal kering? You can eat it with hot rice or noodles, or make it a sandwich filling. Store in an airtight container and you are good to go for many long weeks, provided you don’t eat it all in one go.

• MAGGI MEE – or any of your favourite instant noodle brands.

Ramen has become a fave instant meal the world over, but being Malaysians, we like to alter the flavour to suite our own tastes. These noodles are quick, comforting and easily personalised with anything from XO sauce to sliced cheese. Yes, cheese! Don’t knock it ’til you’ve tried it, even Fried Chilies says so.

Here’s a tasty tip – pour some Lingham‘s chilli sauce over the Maggi noodles for an extra kick. Sriracha sauce simply won’t do the trick, never mind the food trend.

• FAVOURITE KUIH/BISCUITS

While slogging through assignments, there’s nothing better than munching on tarts and biscuits your mum or grandma baked. If you don’t have any kuih or home-baked goodies on hand, there’s always the old school option of pineapple tarts, those with different-coloured swirls on top or the sesame ones. Bring your favourites with you for when you’re feeling homesick and want both a taste and a memory of home.

For those who return home for Raya, Chinese New Year, Deepavali or the Harvest Festival (lucky you!), don’t forget to pack leftover Kuih Bangkit, Pineapple Tarts and Samprit cookies. Forget about your clothes and other supplies! You eat to live, right?

And, ooh, if you have extra space, stash away some love letters too.

• BRAHIMS – the pioneer and still, the number one Malaysian packaged food brand.

Ah, Brahims, a life-saving kit for Malaysian students to recreate home-cooked flavours, especially dishes that are usually time consuming to make or have ingredients not easily available in that Kampung of America you’re headed to.

With various selections of Kuah Satay to Rendang (yes, you can almost recreate a Hari Raya spread with Brahim’s) to a variety of other curries, there is something flavourful and tasty to satisfy most cravings.

THE ABSOLUTE BIG GUNS

For those with a hardcore Malaysian palate, you know it is going to be a survival game once you leave Malaysian soil. There ain’t no Mamak stall you can head over to at 2am when you’re hungry.

So, here are some food items that will pass through customs and save you the grief of being caught by your roommate chewing on your pillow whilst dreaming of delicious Belacan and rice.

• BELACAN

Sometimes you buy all the ingredients to make an elaborate dish, cook it to perfection and still feel something’s missing. Well, this could very well be the missing omph – Belacan. It’s delicious with a slight shrimp pungency that tickles the senses.

• UDANG KERING

What does it do? It gives a much needed savoury taste and depth of flavour especially for Sambal Tumis. If you like a subtler flavour, you can blend it into a powder and perhaps use it as a garnish.

• IKAN BILIS

Don’t be fooled by people telling you that anchovies can be bought overseas. The anchovies there are definitely as foreign as the people. Guess, the anchovies in Malaysia eat spices too.

• FROZEN ROTI CANAI

Get the Seri Melur Jaya or Kawan brand. They offer the best roti canai that tastes almost the same as the roti canai near the alley behind your house. Let’s face it, some of our favourite food items aren’t as easy to make just anywhere.

• BAWANG GORENG

Bawang Goreng or fried onions sounds easy but is actually difficult to make (cue weeping sound of Malaysian students). The art of making Bawang Goreng is technique-driven and relies on patience and consistency; all things that come from doing it often. It’s not easy to make when you’re not used to it. Don’t let anyone tell you it’s just a garnish because once you sprinkle some over your Briyani or Sup Tulang, be prepared to have your eyes widen to the complete change in flavour.

• Serunding – Beef or Chicken

So what if you’re not having Nasi Impit, let alone Lemang? There are other ways to enjoy Serunding. You can make do with some fresh bread. Slather bread with butter or mayo, and load it with as much Serunding as you like and voila – you have a joyous sandwich.

• INSTANT ANYTHING – TEPUNG GORENG

Whether it’s Adabi or any other brand, it’s the fastest way to make Pisang Goreng – and boy does it help when you don’t have that right variety of banana. If you don’t like bananas, that’s okay, because there are so many other foods that can be deep-fried with flour and tastes just as good.

So, there you go! All the things you need to go abroad and survive until your graduation.

One very important tip – Check the customs regulations online for the country you’re heading to. Every country has different rules. You might find yourself bursting into tears if you have to throw away an unopened packet of Serunding.

This article first appeared in butterkicap.com