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Malay
Cuisine
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Malay
cuisine is rich and spicy arising from the use of hard
spices and a wet spice mixture of rempah and coconut milk.
Malay cuisine varies from region to region. Kelantanese
cuisine, akin to Thai cooking for example, has a sweetish
taste due to liberal use of coconut milk and sugar in
cooking. On the other hand, the cuisine of Kedah is spicier
due to the influence of Indians who arrived here centuries
ago during the spice trade. For the adventurous, there is an
array of popular Malay dishes to tantalise their buds. A
favourite with Malaysians is nasi lemak, rice cooked in
coconut milk served with anchovies, squids, eggs, cucumber
and sambal (chili paste). An East Coast favourite is nasi
dagang, fragrant unpolished glutinous rice steamed with
coconut milk and served with tuna fish curry. Nasi kerabu,
another rice-based dish native to Kelantan, is served with
local herbs and salted fish A Malay banquet would not be
complete without the ever popular satay, skewered chicken or
beef marinated in spices, the grilled over charcoal fire. It
is served with peanut gravy, rice cubes, cucumber and
onions..
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