In Malaysia, there is no restaurant that specifies the origin of the owner. We eat and enjoy the local food as Malaysian according to the menu. I must say that there is a variety of food to be tested for. For instance Mee Goreng Mamak, Kue Teow Goreng, Nasi Kandar and Nasi Lemak. These are one of the many signature dishes one must have if … Continue reading Signature Dish of Malaysia
Bone soup is made from beef bones that still have meat attached and boiled for a long hour together with spices, shallots, garlic and ginger to add flavor. The spice that has been used is cinnamon, clove, star anise, cumin, fennel, coriander, cardamom and black pepper. The time to boil the bone is approximately four hours over slow heat and cover the pot with the … Continue reading The Aroma of Beef Bone Soup
Healthy meals can be made by changing the method used to cook the ingredients. For an everyday meal in Malay culture, we often associate cooking beef with many ingredients to prepare dishes such as beef curry or rendang. However, in the west, the same beef is marinated and grilled. For me, this version of cooking is simple, effortless and healthier. Therefore, in this story, through … Continue reading Healthy Combination of West and East Meal
Ikan Cencaru means hardtail scad fish. Sumbat Kelapa means the action of stuffing grated coconut into the fish. The phrase Ikan Cencaru Sumbat Kelapa means fresh hardtail scad stuffed with flavoured grated coconut. The grated coconut is pounded with fresh turmeric, turmeric leaves, chilli, onion and salt. The mixing of the ingredients made the grated coconut taste spicy. The reason for using hardtail scad fish … Continue reading Ikan Cencaru Sumbat Kelapa
A shopping guide for home bakers This guide is for anyone who is residing outside of Selayang and wish to do shopping here. Baking Supplier in Selayang 1. House of Ingredients (HOI) Location Located right across the street of Jalan Besar Selayang Baru from Selayang, opposite the Petronas pump station. If you come from Jalan Ipoh, Kuala Lumpur the shop is located on the left … Continue reading Baking Ingredients in Selayang
Pulut panggang is cooked glutinous rice with coconut milk wrapped in fresh banana leaves. It has yellow grated coconut stir-fried with dried shrimp, dried chillies, onion, turmeric powder, salt and sugar as a filling. Glutinous rice containing serunding kelapa or cooked grated coconut wrapped with banana leaves grilled over embers or a pan with a slow heat. This way of cooking makes this dish to … Continue reading Pulut Panggang A Taste of Baked Glutinous Rice
Sambal Udang is one of traditional dish in Malay households. This dish has made its way into many households and becomes a choice to serve for the bride and groom serving at wedding receptions. The basic knowledge of Sambal Udang Sambal is a basic gravy. Normally, the Malay cook sambal for lunch dishes as a basic gravy to put with any kind of seafood inside. … Continue reading Sambal Udang a Traditional Dish
In Malay, another word for Tat Nanas is Kuih Tat. If we were asked about Kuih Tat, the first thing that comes to mind is Tat Nanas and the filling must be made from pineapple paste and no other fillings. Here in Malaysia, Tat Nanas or Kuih Tat are referring to the same pastry which is Pineapple Tart. The pastry is one of the oldest … Continue reading Story of Tat Nanas
Fruit pickles with sweet sour spicy taste Acar Buah or Fruits Pickles are a side dish that is a dark red colour cooked with a mixture of pickled fruits with three sweet, salty and sour flavours combined. These foods use vinegar to produce a sour taste, sugar to get a sweet taste and salt to balance the taste. The use of dried chillies and curry … Continue reading Acar Buah: Traditional Complement for Malay Dish
Rendang is a traditional dark brown Malay dish based on herbs such as lemongrass, galangal, ginger, fresh turmeric, dried chilli, red onion and garlic. All these ingredients are ground and sautéed using cooking oil. Kerisik and coconut milk are added to the sautéed gravy. Kerisik is grated coconut that is fried without oil until it turns dark brown and pound until it becomes oily. As … Continue reading Facts About Rendang
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