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Posted on Saturday, 8th November 2008 by Admin

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Posted on Friday, 14th November 2008 by Sze Fong

Laksa is thick spicy rice noodles which are served in a tangy fish soup/gravy. Though the soupy gravy is made with mackerel, it is not fishy at all, because it uses lots of aromatic herbs. The dish also served with fresh vegetables like shredded cucumber, pineapple, lettuce, fragrant mint leaves, and onion. In general the term Laksa refers to Malay style laksa, sometimes called Malay Laksa and very popular in Malaysia. Many variations can be found at different parts of the country. Tamarind which is used as a souring agent to give a tart tangy taste is a key ingredient. Penang Assam Laksa or Penang Laksa is very famous and well known.

curry-laksa

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Posted on Thursday, 13th November 2008 by Sze Fong

Roti jala (’Net’ Bread or Crepe) is an alternative to rice. It is a net-like or lacy type of crepe made from a flour batter. To to form a lacy crepe, you should use a special cup or mould with small holes, and cooked on a hot griddle. Roti Jala is an ideal accompaniment to curries such as Malaysian Chicken Curry, Chicken Kapitan , Mutton Kurma, Lamb Cashew Korma [also spelt Korma].

roti jala

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Posted on Wednesday, 12th November 2008 by Sze Fong

Mee Jawa (Indonesian style Noodles). This is a popular Malay noodle dish influenced by the Indonesian island of Java. The soupy gravy is made from fresh prawns and ladled over yellow egg noodles [chow mien], tofu [soy bean cake], slices of potato, egg, shrimp and vegetables garnish the dish.

mee jawa

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Posted on Tuesday, 11th November 2008 by Sze Fong

Sambal Udang (Spicy Prawns) is the perfect accompaniment to Nasi Lemak, sometimes with bread also.

Sambal udang, consist of whole prawns or shrimp which are cooked in a classic Malay sauce; a spicy robust sauce made with chilies, shallots, garlic, stewed tomatoes, tamarind paste and belacan [also spelt belachan or blacan], a dried shrimp paste.

Sambal Udang

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Posted on Monday, 10th November 2008 by Sze Fong

Beef Rendang is Malay Spiced Coconut Beef. Meat is spiced with some Malay traditional spices, such as ginger (jahe), galangal, turmeric leaf, lemon grass, and chillies and slowly cooked in coconut milk for several hours until almost all the liquid is gone. Meat will absorb the spicy condiments and become tender. Beside beef, chicken, duck, mutton or water buffalo could also be used. During festive occasions like Ramadan & Eid, the Malay New Year, Rendang is traditionally prepared by the Malay community and served it with Lemang, special rice cake made from glutinous rice and santan [coconut milk]. Lemang is carefully packed into bamboo poles lined with banana leaves and cooked in the traditionally way over low open fires.

Other special ocassions like weddings, usually also must have rendang and ideally served with nasi kunyit [turmeric rice].

Actually, rendang is one of the characteristic foods originated from Minangkabau Culture, Sumatera Island, Indonesia. It is served with rice at ceremonial occasions and to honour guests. In Malaysia, rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, which is authentically rendang is nothing like a curry.

beef rendang

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Posted on Sunday, 9th November 2008 by Sze Fong

Malay Satay is a very popular dish in Malaysia, it is also very popular across Southeast Asia. Malaysia satay is little skewers of meat, could be chicken, lamb or beef, and sometimes you can find rabbit and venison satay as well, which is served together with a spicy-sweet peanut sauce, onions, cucumber and ketupat (Malay rice cake). Like nasi lemak, you also can find Malaysia satay eaily at any street in Malaysia: at hawker centers, road side Malay stalls, pasar malam (night markets), Chinese coffee shops /kopi tiam, and even high-end restaurants. Compared to other Southeast Asia Countries, the taste of satay is unique for each country, as it is influenced by the local food culture. Indonesian Satays tend to be sweeter because of the heavy consumption of Kecap Manis (sweet soy sauce) while the Thai Satay is slightly less sweet since coconut milk is used instead of sweet soy.

Malay Satay is made with ingredients and spices like turmeric powder (kunyit), shallots, coriander seeds , and lemon grass which are commonly found in Malaysia. Process of making satay, by grilling the spicy-sweat marinated meat (chicken, lamb or beef) which are skewered onto bamboo sticks over hot charcoals.

kajang satay

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Posted on Sunday, 9th November 2008 by Sze Fong

Nasi lemak is the national dish of Malaysia, similar to nasi uduk in Indonesia. In Malaysia, nasi lemak is widely eaten as breakfast, which you can find it very easily in many roadside stalls in Malaysia. It is packed using a traditional way in banana leaf, brown paper or newspaper. Some restaurants serve nasi lemak as noon or evening delicious meals. Typically, nasi lemak  served with Sambal Ikan Bilis (fried dried anchovies cooked in a dry sambal sauce, and added with cucumber slices, roasted peanuts, and hard boiling egg. Other side dishes which are served together with nasi lemak could be chicken, beef curry (beef stewed in coconut milk and spices), paru (beef lungs), cuttlefish, cockle, pickled vegetables (achar), stir fried water convolvulus (kangkong), and hot spicy sauce (sambal).

Nasi lemak (Coconut-flavored Rice Meal is rice is steam inside coconut milk with pandan leaves (screwpine leaves). Pandan leaves with give special fragrance to the rice. Other spices like ginger, herbs such as lemon grass are also added while nasi lemak is cooked.

Madam Kwan Nasi Lemak

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