Malaysian side 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
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
Crab cook with coconut milk tastes delicious and authentic when we eat with freshly cooked rice especially during lunch. The gravy for this dish is using coconut milk as the main ingredient. In Malay cooking, Ketam Masak Lemak has two versions: sweet and hot. Naturally, the crabs turn the dish into a refreshing sweet taste with creamy gravy. However, if you want to go for … Continue reading Recipe Ketam Masak Lemak
Malaysians really love sambal, the village-style cuisine. There is one word that suits it best to describe the sambal: ‘pedas’. Pedas is the Malay word to explain the taste of sambal. Another word referring to sambal is hot taste. Sambal is a basic gravy and we may add it with seafood to make as side dish. Sambal with prawns gives a real kick eating with … Continue reading Sambal Udang a Traditional Dish
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