NASI LEMAK
Coconut-flavored Rice Meal - is rice cooked in coconut milk made aromatic with pandan leaves [screwpine leaves]. It is typically served with Sambal Ikan Bilis - fried dried anchovies cooked in a dry sambal sauce, and garnished with cucumber slices, hard boiled egg and roasted peanuts. Traditionally packaged in a banana leaf, it is usually eaten as hearty breakfast fare
SAMBAL UDANG
SAMBAL UDANG
Spicy Prawns - whole prawns or shrimp 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 paste. Sambal Udang is the perfect accompaniment to the country's un-official national dish
AYAM MASAK MERAH
Red-Cooked Chicken - is similar to the Italian famous dish Chicken Cacciatore except for it spicy hotness. Pieces of chicken are first pan-fried to a golden brown then slowly simmered in a spicy tomato sauce. This popular Malay dish is especially scrumptious with nasi tomato (tomato rice).
IKAN BAKAR
BBQ Fish - or Ikan Paanggang is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong (chubb mackerel, also called Indian mackerel). The fish, kept whole is marinated in spices, coconut milk, and sometimes stuffed with sambal, then wrapped in fresh banana leaves and grilled over hot charcoals.
OTAK-OTAK
Malay Fish Mousse - fresh fish fillets are blended with light spices, coconut milk, kaffir lime leaves and other aromatic herbs, into a sort of fish mousse. The fish mousse is wrapped in banana leaves and steamed or grilled. It makes an exotic
Red-Cooked Chicken - is similar to the Italian famous dish Chicken Cacciatore except for it spicy hotness. Pieces of chicken are first pan-fried to a golden brown then slowly simmered in a spicy tomato sauce. This popular Malay dish is especially scrumptious with nasi tomato (tomato rice).
IKAN BAKAR
BBQ Fish - or Ikan Paanggang is a general term meaning grilled or barbecued fish. A popular local fish for grilling is Ikan Kembong (chubb mackerel, also called Indian mackerel). The fish, kept whole is marinated in spices, coconut milk, and sometimes stuffed with sambal, then wrapped in fresh banana leaves and grilled over hot charcoals.
OTAK-OTAK
Malay Fish Mousse - fresh fish fillets are blended with light spices, coconut milk, kaffir lime leaves and other aromatic herbs, into a sort of fish mousse. The fish mousse is wrapped in banana leaves and steamed or grilled. It makes an exotic
