A few weeks ago, a post appeared in a Melbourne Malaysian food group I have been a member of for years, a community normally reserved for people trading tips on where to find proper char kway teow or arguing good-naturedly about the best roti canai outside of KL. Someone had posted a photo lifted from a local eatery's Facebook page: a plate of nasi lemak with a sambal that glowed an almost radioactive red, rice grains that repeated in an unnervingly perfect pattern, and a fri