“Very, very little in the style of an airport sign is arbitrary,” writes David Zweig, author of Invisibles: The Power of Anonymous Work in an Age of Relentless Self-Promotion. Take the font, for example. In 75% of all airports, you’ll find one of three typefaces: Helvetica, Frutiger, and Clearview. All three are sans serif because it’s easier to read at a distance. The unofficial rule for size, according to the Transportation Research Board’s guide to wayfinding, is that every inch of letter height adds 40 feet of viewing distance (so a “3 inch tall letter would be legible from 120 feet”). Sometimes different terminals will have their own distinct signature sign design—like rounded edges or a specific color. “If you are ever in an airport or campus or hospital or other complex environment and suddenly something feels off, you sense you are going the wrong way, there’s a good chance it’s not just magic or some brilliant internal directional sense,” Zweig writes, “but rather you may be responding to a subconscious cue like the change of shape from one sign system to another.”
Everyone including their grandmother knows (and loves) sriracha by now, so naturally we’re all looking for the next it girl. Enter stage left: Sambal oelek.
In my initial cooking and experimenting days, I bought jars, and jars, and jars of different chilli pastes. Different brands of sambal, sambal oelek, you name it. Despite them sounding somewhat similar, they are anything but.
If you prefer the type you get plonked on your nasi lemak, opt for the former. Otherwise, the latter is much more on the watery (and obviously less spicy) side.
Personally from experience, we’ve ended up mixing two different brands of sambal to come up with our frankenstein child. Both of them have their own specific strengths (sweetness vs spiciness) and cons (watery vs volume) so this way you have a win-win situation.
Being malaysians, this is a condiment that we utilise at least twice a week. Eggs? Cucumber? Sauteed onions? All of the above please!
Yes, sambal and cucumbers. Think of it as the malaysian version of hummus and crackers.