This is story about our kuih, cake, rice, noodles and basically food that make us Malaysian.
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
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
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
I read an article about different kinds of food made from leftovers that turned up to be a healthy meals. My favourite food is on the list which is spaghetti bolognese and shepherd pie. In Malaysia, we also have a few kinds of dish that is made up of leftover food. Leftover food is food that can be consumed. However, most of it turned up … Continue reading From Leftover Ingredients to Hearty Meal
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
My version of making Nasi Kerabu using pandan juice. I make six types of garnishing accompanied pandan rice. There are salads, kelapa goreng ( stir-fry grated coconut), sambal belacan, solok lada (steam fish stuffed in green chilli), keropok ikan (fish crackers) and telur masin (salted egg). Nasi Kerabu’s original state is from Kelantan, a state located on the east coast of Peninsular Malaysia. The original colour … Continue reading Nasi Kerabu Using Pandan Leaves
If you have an overripe banana do not throw it away. It is good to make Malay traditional delicacies: Jemput-jemput pisang, Kek pisang or Lepat pisang. Three different methods of Malay cooking to transform an overripe banana into a yummy snack! Jemput-Jemput Pisang (Banana Balls by deep-frying). Kek Pisang (Banana Cakes by baking). Lepat Pisang (Steam Banana Packets by steaming). Two conditions to choose overripe … Continue reading Three Malay’s delicacies from overripe banana
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