MALAYSIAN CULINARY DELIGHTS - PART 2

By Hj Zulheimy Maamor > 

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MALAYSIA CULINARY DELIGHTS - PART 1

KUEH AKOK

A traditional sweet desert in Kelantan. Made mainly from eggs, coconut milk, flour and brown sugar, akok has a distintive caramel taste. It is often served during afternoon snack together with coffee. Akok is prepare with a special cooking utensil called sarang/dapur tembaga - a mould made of a solid brass, which is surrounded with charcoal. 

APAM BALIK

A sweet desert originating in Fujian cuisine China, a turnover pancake with a texture similar to a crumpet with crisp edges, made from a thin flour-based batter with raising agent. It is typically cooked on a griddle and topped with caster sugar, ground peanut, creamed corn, and grated coconut in the middle, and then turned over. Many different takes on this dish exist as part of the culinary repertoire of the Malay, Chinese, Peranakan, Indonesian, and ethnic Bornean communities, all under different names.

CUCUR KODOK

Deep fried fritters, sometimes known as Jemput-jemput. Typical varieties include Cucur Udang (prawn fritter), Cucur Badak (potato fritter), Cucur Kodok Bawang (Onion fritter) and cucur kodok Pisang (Banana fritter).

CUCUR KODOK PISANG

CUCUR KODOK BAWANG

CUCUR MANIS

LEPAT PISANG AND KUEH KOCHI

Lepat Pisang (Banana)  or Lepat Ubi (tapioca) is a traditional Malay desserts made by warpping a mixture of bananas or tapioca, grated coconut and palm sugar in banana leaves. The package is then steamed, resulting in a unique blend of sweet and fragrant flavors. 

Kueh Kochi also known as passover cake in English, is a maritiem Southeast Asian dumpling (kueh or Kuih) found in Javanese, Malay and Peranakan cuisine, made from glutinous rice flour, and stuffed with coconut fillings with palm sugar. 

PUTU PIRING

A round steam cake made of rice flour dough witha palm sugar-sweetened filling. 

KARIPAP @ CURRY PUFF

Karipap or Epok Epok a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. Other common varieties include egg, sardines, root vegetables and onion etc. 

KERIA GULA MELAKA

A type of doughnuts that made of sweet potato and slicked with smoky gula Melaka, Malaysian palm sugar. 

GORENG PISANG

A common snack sold by street vendors, battered fried bananas are also served in a more elaborate manner at some cafes and restaurants as a dessert. Cempedak and various tuber vegetables are also battered and fried in the same manner as variations. 

UBI REBUS

Ubi Rebus or Steamed Cassava can be served as many types of delicious food in the list of Malay cuisine. Served with sweet grated coconut or sambal. 

TEPUNG GOMAK

The Malay kueh from the old day, this kueh remind my of my childhood in the 70's. It is called Tepung Gomak,the filling is made of mung beans, grated cocunut and sugar. It is encased in a dough made simply from glutinous rice and water. The patty is cooked by patching and then rolled in mung bean flour. 

KUEH KASTURI @ KUEH KACANG

A famous Traditional Malay Snack consisting of a thin, crispy wrapper with a mung bean filling. This deep-fried snack is very filling and is usually served at teatime. Mung beans are commonly used in Southeast Asian countries such as Indonesia, Malaysia, and Singapore for making traditional sweet or savory treats.

BADAK BERENDAM

Glutinous Rice Balls in Coconut Milk - .A must try for all dessert lovers....just ignore the name.. as 'Badak' is Rhino and 'Berendam' is soak.. this dessert is famous in Malaysia especially during the month of Ramadhan...

KEROPOK LEKOR

A speciality in the state of Terengganu, a savoury fritter made from a combination of batter and shredded fish. Sliced and fried just before serving. It is eaten with hot sauce. 

TAUHU SUMBAT

Malaysian stuffed tofu, one of my favorite especially during the fasting month of Ramadan. It is a fried firm tofu that stuffed with vegetables (cucumber or carrot) which you can dip in a spicy chilli sauce or peanut sauce. Recommended for Breaking Fast during Ramadan. 

BUBUR LAMBUK & TEPUNG PELITA

Malaysian always prefer to break the fast with Bubur Lambuk and Tepung Pelita. Bubur Lambuk if translated is scattered Porridge. It is made with meat, onions, garlic, shrimps, coconut oil, pandan leaves, and seven spices: cloves, black pepper, cardamom, cinnamon, aniseed, fenugreek, and star anise. While Tepung Pelita is made of 2 layers of rice flour custard, coconut milk and is pandan flavoured. They are usually filled in little banana leaf boats.

 

LEMPENG WITH SAMBAL / PANCAKE

Lempeng is a Malaysian style pancake, to be eaten with sambal tumis or curry. Pancake are staple breakfast all over the world, the western style that we know are made with batter of eggs, milk and butter, and cooked on a griddle or frying pan. 

MALAYSIAN STYLE PANCAKE OR LEMPENG WITH SAMBAL

WESTERN STYLE PANCAKE

PENGAT UBI

Malay Traditional Dish, a beloved Malaysian dessert, we usually enjoyed it for tea-time. Kedah folks called this "Serawa" , those from the Southern Part of Malaysia would called this "Pengat", a dessert made from sweetened coconut milk. We can have this with banana, durian, jack fruit or cassava.

ROTI CANAI / ROTI BOOM

Roti Canai is an Indian Flatbread dish found in several countries in Southeast Asia such as Malaysia, Brunei, Singapore, Indonesia and Thailand. In Singapore it is known as Roti Prata. It is usually served with Dal or other types of curry, but also can be cooked in a range of sweet or savoury variations with a variety of ingredients such as meat, eggs or Cheese. 

Roti Canai from Malaysia has earned global recognition as the world's best bread, according to TasteAtlas, an International Food Guide Website.

Roti Boom or Roti Bom is smaller and thicker than roti canai, sugar and margarine are layered into it resulting in a sweet, fatty, crispy, doughy round. I loved the taste of Roti Boom but don't worry Roti Canai, you're still my number one. 

ROTI CANAI

ROTI BOOM

CAPATI

A North Indian style flatbread. It is made from a dough of atta flour, water and salt by rolling the dough out into discs of approximately 12 cm in diameter and browning the discs on both sides on a very hot, dry tava or frying pan without any oil. Chapatis are usually eaten with curried vegetables. and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish.

NAAN TANDOORI CHICKEN

Indian Flatbread known as Naan is made from a mix of Atta Flour, yeast, ghee and yogurt. It is baked in a clay oven where the dough is stuck to the sides of the hot clay oven where it puffs up as it cooks. Naan is often served plain but there also different flavours such as Butter Naan, Garlic Naan, Cheese Naan, Kashmiri Naan and Masala Naan. 

The Tandoori Chicken is chicken marinated in turmeric, spices and yogurt before it is roasted on skewers, also in a traditional clay oven. The Clay oven is called Tandoor, therefore the name for the chicken. 

NAAN GARLIC

THOSAI

A soft crepe made from a batter of mashed ural dal and rice, and left to ferment overnight.The batter is spread into thin, circular disc on a flat, preheated griddle.It may be cooked as it is for, or a dash of oil or ghee to the thosai and toasted for crispier result. 

MURTABAK

A sample of true Mamak ingenuity. It is basically roti canai,layered and folded with luxuriously spiced minced meat and egg. Visitors can try Murtabak Sardine, served with curry as well as pickled onions or cucumber. 

Murtabak and roti canai can be found anywhere from Mamak Stall or Restaurants to Malay Stalls, night markets and even in the frozen food sections in supermarket. 

ROTI JALA

Or sometime called Roti Kirai, is a popular Malay and Minangkabau tea time snack served with curry dishes which can be found in Indonesia, Malaysia and Singapore. This is a very traditional Malay dish that is usually homemade and served at events such as wedding and festivals. It is usually eaten in sets of 3 or 4 pieces with curries, especially chicken curry. 

ROTI JOHN

A spiced meat omelette sandwich, popularly eaten for breakfast or as a snack and also popular during the month of Ramadan for breaking the fast. 

KUIH PAU

A steamed bun, originated from China, the Chinese who migrated to Malaya (now Malaysia) bringing their favorite recipes and flavors with them. The Malays hhave adapted this bun as a morning or evening meal. Usually sold from roadside stalls and night markets. A signature Malaysian Kuih Pau can filled with coconut jams, potato curry, red bean or chicken curry. 

BUBUR KACANG

Malaysian sweet Green Bean Porridge, a traditional Malay dessert made with mung beans (Kacang Hijau), Sago, coconut milk and palm sugar. A local favourite that is eaten warm during Breakfast, Tea Time and also also famous during breaking fast in Ramadhan.

IDLY

Made from a mashed mixture of skinned black lentils and rice formed into patties using a mould and steamed. Eaten at breakfast or a snack, usually served in pairs with vadai, chutney and vegetables called sambar. 

PUTU MAYAM

The Indian equivalent of rice noodles, also known as idiyappam. The street food version is typically served with grated coconut and orange coloured jaggery.In some areas, gula Melaka is the favoured sweetener. 

KEK LAPIS SARAWAK

Kek Lapis Sarawak, also known as Sarawak Layer Cake, is a vibrant and flavorful layered cake originating from the state of Sarawak in Malaysia. This cake is a staple in the Malaysian state of Sarawak and is often served on special occasions such as Eid ul-Fitr, Christmas, Deepavali, Gawai, birthdays, and weddings.

MALAYSIAN FRUIT - DURIAN 

Durian is the King of Fruits in Malaysia. Durian is mostly grown in Malaysian, Thailand,Indonesia and Philippines. Durians are notorious for their strong, pungent aroma, which is mainly why most people either love them or hate them. Durian are exile from public transportations, airports and hotels. 

15 Popular Malaysian fruits

IPOH WHITE COFFEE

A popular coffee drink which originated in Ipoh. White coffee is produced with only palm oil margarine and without any sugar and wheat, resulting in a significantly lighter roast. This white coffee inspired the Old Town White Coffee restaurant chains, and instant beverage versions are widely available throughout Malaysia and even in the International Market. 

Ipoh is among the world's pioneers of white coffee. White Coffee is also known as pak-ko-pi in Cantonese. 

Lonely Planet placed Ipoh alongside Chiang Mai in Thailand and Tokyo, Japan on its list of top 3 Best Coffee Towns in Asia on 2018. 

TEH TARIK

Teh Tarik or "pulled tea" in Malay, is commonly drunk in Southeast Asia,but it's the unofficial national drink of Malaysia, where it was invented. 

Teh tarik is something that can connect people from different races, cultures and religions. We in Malaysia can sit together in one place, have the same drink and briefly ignore our differences. 

CENDOL

Cendol is an iced sweet desert that contains droplets of green rice flour jelly, coconut milk and palm sugar syrup. Commonly found in Southeast Asia and is popular in Malaysia, Indonesia, Singapore, Brunei etc... In Malaya, the word "chendol" was first mentioned in 1932 as one of the foodstuffs available in Kuala Lumpur as recorded in the Malay Concordance Project that collects Malay writings.'

AIR BATU CAMPUR

Air Batu Campur or Ais Kacang, best known as ABC, is a popular Malaysian dessert consist of shaved ice topped with various sweet ingredients. It is a refreshing and delightful treat especially on a hot day. ABC is believed to be originated from the Peranakan community in Melaka. 

DODOL

A type of confectionery that has a chewy, caramel-like and sticky texture which is made from glutinous rice , palm sugar and cocunut milk.

In Malaysia, dodol has been a popular traditional dessert and it is usually served during Hari Raya or wedding ceremonies.

CONTINUE:

MALAYSIAN CULINARY DELIGHTS - PART 3

HJ ZULHEIMY MAAMOR

LEMBAH KERAMAT, KL

23 FEBRUARI 2024 : 7.29 PM