POPULAR MALAY DISHES
Every morning (and usually evening
too) most Malaysians eat Nasi
Lemak, the unofficial national dish
of Malaysia. Rice is steamed with
coconut water, and topped with
ikan bilis, peanuts, sliced cucumber,
sweet-hot sambal, and half of a
hard-boiled egg.
Keropok is a popular fried snack in
Terengganu. It is made of fish meat,
ground to a paste, and mixed with
sago. Keropok is prepared using two
different methods: 1) long chewy
ones are called keropok lekor 2) the
thin, crispy ones are called keropok
keping.
Roti Canai- an amazing
Indian-derived buttery flat
bread served with a curry
dipping sauce. Wheat flour is
kneaded into a dough, which
is then twirled and flung in
the air ( la pizza tossing) or
simply stretched in order to
thin it out.
Satay -- The skewers of Otak-Otak- literally brains-
chicken are grilled over a is fish mashed with coconut
charcoal fire and are and chilli and steamed in a
flavored simply and subtly banana leaf. It is more
with turmeric. The satay is savory than sweet satar.
served up with a delicious
peanut sauce. This is
probably the most famous
Malay dish outside of
Malaysia.
Satar is a blend of boneless fish
marinated in spices, with a little
coconut, wrapped in banana leaves
and grilled over a charcoal fire. It is
both sweet and savory and light
tasting.
Our local favourite dessert, Cendol
the familiar sweet sensation
consists of finely-shaved ice loaded
with thick Gula Melaka syrup,
coconut milk, red beans and of
course the soft and chewy texture
of green cendol strands.