I have been obsessing with making squid ink roti kirai, or what they call here, roti jala. Or maybe scarlet red ones to match, giving it the sensual red and black combination. I have been obsessing with alternative colors in food since I made baby pink pengat pisang/labu and froze them up in plastic containers for the husband’s sahur. The pengat pisang/labu/sago turned out really pretty prior to the freezing process. This morning, however, the natural colours of the labu must have worked its way out in the fridge for the pengat pisang/labu/sago, when defrosted looked bright orange. The kind on fresh mandarins. Which is equally pretty, I must add.