The Aroma of Beef Bone Soup

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

Ikan Cencaru Sumbat Kelapa

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

Pulut Panggang A Taste of Baked Glutinous Rice

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 a Traditional Dish

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

Acar Buah: Traditional Complement for Malay Dish

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

Facts About Rendang

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

Chicken Soup Soto A Palace Food

It is originated in Indonesia. It is also popular in Malaysia and Singapore.  Soto is one of my favourite food. Soto is a chicken soup laden with spices and eaten with nasi impit or compressed rice, garnished with spring onion, bawang goreng (crispy fried onions) and begedil.  To make it spicy, we can eat with dips knowns as sambal kicap, it is a soy sauce … Continue reading Chicken Soup Soto A Palace Food

Kuih Bahulu A Malay Traditional Favourite

Kuih Bahulu is one of the Malaysian classic cakes that uses three ingredients: wheat flour, sugar and egg. The process to make Kuih Bahulu is delicate. Thus, it required a whole day to make.   The traditional process of making Kuih Bahulu  This is the process that my late mother used to do in the late ’50s. First: Measure sugar and egg On the earlier … Continue reading Kuih Bahulu A Malay Traditional Favourite