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 […]

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 […]

Sambal Belacan

Sambal Belacan is an indispensable chili condiment in Malaysian cuisine. For many, a meal is incomplete without this spicy savory concoction as it whets one’s appetite and goes with just about everything. Like Nasi Lemak, Malaysians absolutely love and can’t leave home without it. This sauce can be added in your stir-fried dishes (like fried […]

Penang Laksa

Penang laksa (Malay: Laksa Pulau Pinang), also known as ASAM LAKSA or Penang Asam laksa comes from the Malaysian island of Penang. It is made with MACKEREL (IKAN KEMBUNG) soup and its main distinguishing feature is the ASAM or TAMARIND which gives the soup a sour taste. The fish is poached and then flaked. Other […]

Roti canai

In English and in Chinese, roti canai is sometimes referred to as “flying bread” (飞饼 fēibǐng), a term that evokes the process of tossing and spinning by which it is made. In Chinese, Roti canai is originally called 印度煎饼 “yìn dù jiān bǐng”, which means Indian pancake.Roti canai (pronunciation tʃanai) or roti cane (pronunciation tʃane) […]

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