This is my Malay version of chicken salad and has been my go-to for busy workdays. I love how versatile it is — you can enjoy it hot or cold, with rice, bread or whatever greens you have on hand. Don’t worry about the chilli base; it gives just the right amount of heat, cooked together with lemongrass and cherry tomatoes, all mixed with caramelized onions. The result is sticky, sweet and satisfying. The trick, though, is finding the sweetest tomatoes you can. They really make this simple kerabu sing.