Satay (sate)

Sate, Satay [sah-tay]. An Indonesian favorite consisting of small marinated cubes of meat, fish or poultry threaded on skewers and grilled or broiled. Sate is usually served with a spicy peanut sauce. It’s a favorite snack food but is also often served for an appetizer and sometimes as a main dish. RECIPE: CHICKEN SATE RECIPE: Ingredients: […]

Nasi goreng

Nasi goreng [nahg-see goh-rehng]. The Indonesian term for “fried rice”, of which there are hundreds of versions throughout Indonesia, Malaysia and the surrounding areas. The rice is cooked with various ingredients including shrimp or other shellfish, meat, chicken, eggs, onions, chiles, garlic, cucumber, peanuts and a wide array of seasonings. If noodles are substituted for […]

Naan bread

Naan [nahn]. An East Indian, white-flour flat bread that is lightly leavened by a natural YEAST STARTER developed from airborne yeasts. Naan is traditionally baked in a TANDOOR OVEN. A flattened round of dough is placed on a cloth puff that is used to slap the bread directly onto the side of the special high-heat […]

Tandoori chicken

Tandoori Chicken is attributed to Kundan Lal Gujral and his partner Kundan Lal Jaggi, who ran a restaurant in present day Pakistan in the 1920’s. They ended up having to flee as Hindu refugees to India. There, in Delhi, they set up a new restaurant and did something experimental. Up to that point, tandoors had […]

Tambelan laksa

Tambelan laksa (Indonesian: Laksa Tambelan) from Tambelan Archipelago in Riau Islands province of Indonesia, off the west coast of West Kalimantan. It uses flaked sauteed ikan tongkol asap (smoked mackerel tuna or skipjack tuna) and lump of sagoo noodles, served in spicy coconut-based stock made of kerisik (sauteed grated coconut, pounded or blended into paste). […]

Terengganu laksa

Terengganu laksa (Malay: Laksa Terengganu) is the easiest laksa recipe that is famous among peoples from the town of Kuala Terengganu of the Terengganu state, located at the east coast of Peninsular Malaysia. The main ingredient of Terengganu Laksa’s sauce is IKAN KEMBONG or ROUND SCAD MACKEREL that are boiled and minced. The minced fish […]

Johor laksa

Laksa Johor, 柔佛叻沙 You might ask, how did spaghetti get into a traditional Malay dish? According to the legend, Sultan Abu Bakar who was the Sultan (king) of Johor from 1886 to 1895 was in Europe on an official mission. He visited Italy and fell in love with Bolognese spaghetti. When Sultan Abu Bakar returned […]

Kelantan laksa

Kelantan Laksa (Malay: Laksa Kelantan), from Kelantan state in northeastern Malaysia. It has base of MACKEREL (IKAN KEMBUNG), thick COCONUT MILK, stalks LEMON GRASS, SHALLOTs, cloves GARLIC, slices dried TAMARIND (or ASAM KEPING), palm sugar and salt. RECIPE: Ingredients (Serves: 6) 600g of MACKEREL 20 SHALLOTs 2.5cm fresh GINGER 2 pieces ASAM KEPING (dried TAMARIND […]

Sarawak laksa

Sarawak laksa, 传统砂拉越叻沙. IN TERMS of gastronomy, Sarawak is probably best known for its iconic eponymous Sarawak laksa, a culinary creation that emerged after World War II. The origins of Sarawak laksa are not set in stone, but according to Edgar Ong in an article in Flavours magazine, the local legend is that a Chinese […]

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