Malaysian food & lifestyle
Malaysian food & lifestyle
FISH HEAD CURRY
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SATAY
Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces, however most often they are served in a combination of soy and peanut sauce.[5]Hence, peanut sauce is often called satay sauce
Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces, however most often they are served in a combination of soy and peanut sauce.[5]Hence, peanut sauce is often called satay sauce
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The head of a red snapper is semi-stewed in a Kerala-style curry with assorted vegetables such as okra and eggplants. It is usually served with either rice or bread, or as a shared dish.
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MEE REBUS
The dish is made of yellow egg noodles, which are also used in Hokkien mee, with a spicy slightly sweet curry-like gravy. The gravy is made from shrimp broth, shallots, lemongrass, galangal, salam leaf (Indonesian bayleaf), kaffir lime leaf, gula jawa (Indonesian dark palm sugar), salt, water, and corn starch as thickening agent.
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NASI LEMAK
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish;[6] it is also the native dish in neighbouring areas with significant Malay populations such as Singapore;[7] Brunei, and Southern Thailand.
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish;[6] it is also the native dish in neighbouring areas with significant Malay populations such as Singapore;[7] Brunei, and Southern Thailand.
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CHAR KUEY TEOW
It is made from flat rice noodles (Chinese: 河粉; pinyin: hé fěn; Cantonese Yale: hó fán) or kway teow (Chinese: 粿條; pinyin: guǒ tiáo; Cantonese Yale: gwó tìu) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled blood cockles, bean sprouts and chopped Chinese chives.
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MEE GORENG MAMAK PEDAS GILAAAAAA
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