NASI AYAM @ MALAYSIAN STYLE CHICKEN RICE
Chicken rice brought to Malaysia and Singapore by Chinese immigrants from the Southernmost island of Hainan. It is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes. However Malay Chicken rice are often served with a side of steamed rice and accompanied with flavorful condiments, such as sambal, spicy chilli etc..
CHAR KEUY TEOW
Originated from the region of Chaozhou in China's Guangdong province, it is now one of the most epic noodle dishes from the streets of Malaysia. It is a popular iconic Malaysian noodles, a flat rice noodles stir fried with prawns, fishcakes, eggs, chinese chives,chilli paste, soy sauce and dark soy sauce.
YONG TAU FOO
A Chinese soup dish of Hakka origin which has gained popularity in Malaysia. Yong Tau Foo contains an assortment of ingredients such as fishballs, crab sticks as well as stuffed ladies fingers, bittergourd and chilli. It can be savoured by itself or with a steaming bowl of rice.
Aside from restaurants, Yong Tau Foo can also be found at Malaysian Night Market.
MEE KARI @ CURRY NOODLE
Mee Kari @ Curry Noodle or in Chinese it is Curry Laksa, a bowl of yellow noodles in a spicy curry soup enriched with coconut milk, and topped up with tofu puffs, prawns, cuttlefish, long beans, cockels and mint leaves with sambal served on the side. One of my favourite dishes.
MEE REBUS
A dish which consists of egg noodles drenched in a spicy aromatic sauce thickened with cooked mashed tuber vegetables. Sometimes called Mee Jawa, perhaps as a nod to its likely Javanese origin.
MEE BANDUNG MUAR
Traditional noodle dish from Muar, Johor that cooked with yellow noodles coupled with egg in addition to a thick broth-gravy made of a combination of dried shrimps, onion, spices, shrimp paste and chillies. Prawn, meat, fish cakes and vegetables are also added.
MEE HAILAM
A well known noodle dish in Malaysia. Despite it Chinese name, it is popular among Malays and can be found on the menu of most Malay Restaurants. Mee Hailam is believed to be influence by Hainanese cooking methods. It is a dish of yellow noodles with vegetables, seafood and meat in soy-oaster base gravy.
MEE TARIK WARISAN ASLI
In Malaysia, it is amazing to watch noodles being made by hand. Mee Tarik means the the pulling of the noodles by hand.
Mee Tarik Warisan Asli is apparently owned and run by the Chinese Muslims from mainland China. There are Mee Tarik Soup noodles and also the Goreng-style (fried) Mee Tarik.
BAKSO
An Indonesian meatball soup, The world Bakso refer to a single meatball or the complete dish of meatball soup. Mee Bakso refers to bakso served with yellow noodles and rice vermicelli. This dish is now famous in Malaysia because its taste good and easy to prepare.
ASAM PEDAS
A Maritime Southeast Asian sour and spicy fish stew dish. Origin from Minangkabau cuisine of West Sumatera, Indonesia. Usually cooked with fish like Mackerel or Stingray.
BUBUR LAMBUK
A savoury rice porridge consumed during the fasting month of Ramadan. Made with mixture of lemongrass, spices, vegetables and chicken or beef. It is usually cooked communally at a local mosque, which is then distributed to the congregation as a meal to break a fast every evening.
NASI GORENG
A Generic term for fried rice, of which there are many, many different permutations and variations. Variants includes, Nasi Goreng Kampung, Nasi Goreng Pattaya, Nasi Goreng USA, Nasi Goreng Paprik etc..
HOMEMADE NASI GORENG
NASI GORENG PATTAYA
NASI GORENG PETAI
NASI KANDAR
A popular northern Malaysian dish from Penang, originaly introduced by Tamil Muslim traders from India. The meal consist of steamed rice combine with an array of distinct curries, sides dishes and gravies. The selection of curries consists of various blends of vegetables, seafood or meat.
ULAM PETAI AND JERING
Ulam is a term that denotes different Malaysian-style salads that are typically prepared with a variety of fresh herbs and vegetables such as Petai, Jering, betel leaves, cucumbers, or banana blossom, but they can also incorporate shoots, roots, seeds, and fruits. All the ingredients can be blanched or served raw.
KARI KEPALA IKAN
Fish Head Curry - a dish where the head of a fish (usually Ikan Merah or literally Red Fish) is braised in a thick and spicy curried gravy with assorted vegetables such as lady's fingers and brinjals.
IKAN BAKAR
Ikan Bakar literally means "Grilled fish" in Malaya, prepared with charcoal-grilled fish or other forms of seafood. Ikan contains flavoring like Bumbu, Kicap Manis, Sambal and is covered with banana leaf and cooked on a charcoal fire.
SUP KAMBING / SUP TULANG / SUP EKOR
A hearty mutton soup slow slimmered with aromatic herbs and spices, and garnished with fried shallots, fresh cilantro and wedge of calamansi lime.
There are variants include soups cooked with beef (Sup Daging), Beef Ribs (Sup Tulang) or oxtail (Sup Ekor), all seasoned with the same herbs and spices.
SUP KAMBING
SUP TULANG
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SUP EKOR
SUP KAKI AYAM Chicken Leg Soup > One of my favourites chicken leg soup. There are ready packs soup available. Can be eaten with rice, vermicelli noodles, noodles, Kuey Teow or spaghetti.
AYAM PENYET Originally from East Java, deep fried chicken which is smashed prior to serving. The other key component to this dish is a spicy sambal. Other accompaniments include cucumbers, fried tofu and tempeh.
SAYUR LEMAK LODEH Originally from Indonesia vegetable soup prepared from vegetables in coconut milk popular in Indonesia and now also in Malaysia especially during the Hari Raya Aidilfitri and Aidiladha eaten together with Nasi Himpit (Compressed Rice).
CHEE CHEONG FUN When translated means "rice noodle rolls", is a beloved staple of Chinese cuisine that now has become a cherised part of Malaysian culinary landscape. Now even can be found at the Malay Stalls. This dish consists of delicate, silky rice noodles sheets, rolled into tubes and served with a variety of delectable sauces.
CHICKEN DUMPLING Favourite Chinese Chicken Dumpling Malaysian Style, a ground chicken and vegetables filling, perfect as a light meal or appetizer. Can be found in most Chinese Muslim Restaurants in Malaysia.
MEE KOLOK Originally from Sarawak, a dish of sprigy egg noodles tossed in a sweet and savoury shallot, lard and vinegar dressing. It is similar to Hakka Mee or Wanton Mee in concept, but differs significantly in taste profile. Halal version of Mee Kolok replace the pork components with beef or chicken. It is now popular in West Malaysia.
LAKSA SARAWAK A noodles originally from Sarawak, served in an aromatic spiced coconut milk soup, topped with shredded chicken, shredded omelette, bean sprouts, prawns and garnished with coriander. Laksa Sarawak is also now very popular in West Malaysia also served during Hari Raya Aidilfitri.
CHICKEN CHOP Also known as Hainanese Chicken Chop, invented by the Hainanese migrant workers during the Malaya period. The cuisine is similar with American Chicken Fried Steak but different on sides. The gravy is made with Black Pepper sauce, comes with a side of fries and vegetables.
Continue:
Hj Zulheimy Maamor Lembah Keramat, KL 23 Februari 2024 : 7.30 pm
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