Etiket Arşivleri: Satay

What To Eat ( Kuala Lumpur )

Brimming with different races and cultures, Malaysia has a smorgasbord of culinary offerings. Hawker centres, kopitiams (coffee shops) and mamak (Indian Muslim) restaurants mushroom all over the city, offering some of the best fare. Meanwhile KL’s cosmopolitan lifestyle means that there are plenty of international fine-dining eateries where you can still sample ethnic favourites. Here are a number of must-try dishes.

A Malay dish so popular, even the Chinese and Indians serve their own similar version. At its very basic, Nasi Lemak is a plate of white rice cooked in coconut milk. Accompanying it on the plate is ‘sambal’, a chilli paste mixed with salted anchovies or ‘ikan bilis’. Then there is an egg served, either boiled or fried, with cucumber slices of and peanuts. Finally, you may add beef or chicken ‘rendang’, essentially pieces of meat cooked in rich coconut milk and curry

A truly Malaysian-Chinese dish, Bah Kut Teh originated a few decades ago from Klang in Selangor state. It was prepared by a stall owner under a bridge for coolies in the area who smoked opium. As their taste buds were affected by the drug, they lost their sense of taste. So what the stall owner did was boil pork ribs and intestines in strong Chinese herbs, creating a stew ripe with aroma. From there, Bah Kut Teh caught on and became a nationwide phenomenonry.

A breakfast favourite, Roti Canai is the ultimate in simplicity and taste. It is basically a kind of pancake made by combining wheat flour, oil, ghee, or butter, rolled up into a ball and then swung into the air until it takes a flat, oval shape. It is then fried on a hot iron plate and served with dhal, chicken or fish curry. There are many variations on the same theme that include putting in eggs to make it ‘Roti Telur’, sardines to make it ‘Roti Sardin’, bananas to make it ‘Roti Pisang’ and so on

Satay is the Malaysian version of a kebab, only sweeter and somewhat smaller. Pieces of softened, marinated meat are skewered on a thin stick made of coconut frond. It is then barbecued over a tray of hot steaming charcoals until brown and tenderly moist. A wide range of meat can be used from rabbit to venison but beef and chicken is the most common. Accompanying it is thick peanut gravy and ‘ketupat’, rice cooked in coconut milk, cut into cubes and wrapped into an attractive weave of coconut leaves.

Although there are many variations of the meat from steamed white chicken and barbequed pork to roasted duck and curried boar, roasted chicken remains the most popular. First, the chicken is meticulously marinated (whole) and then roasted in an oven until crispy brown. The rice, on the other hand, is cooked with the leftover stock in a pot, sometimes with a touch of butter. Finally, cucumber slices are placed together with the chicken and rice to make Kai Fan.

The Nyonya food that you can find in Kuala Lumpur is heavily influenced by Malacca’s rich Peranakan culture. The Nyonya style of cooking is the result of a fusion between Chinese and Malay ingredients and recipes, the result of Chinese traders settling in Malacca and adopting the Malay way of living in the 16th century. Some of the most common ingredients in Nyonya cuisine are coconut milk, lemon grass, turmeric, screw pine leaves, chillies and sambal.

A favourite hawker dish in Malaysia, fried kuay teow – flat rice noodles stir-fried with prawns, cockles, eggs, bean sprouts and chives in chilli paste, lard and soy sauce – is one of the most popular regional dishes in the country. The
noodles are best eaten piping hot after they’ve just been stir fried in a huge wok. Highly sought after by local ardent foodies, this dish is sometimes garnished with strips of Chinese sausage or crab meat.

Roti Jala is a popular tea-time entrée in the Malay community. It literally translates as ‘net bread’ referring to its thread-like pattern that resembles a fishing net. Essentially a type of crepe, Roti Jala occasionally replaces rice in the Malay home for meals. The batter is made from a mixture of plain flour and eggs, with a pinch of turmeric powder and butter that gives it a distinctive yellow colour. A special cup or mould with small holes is then used to make the lacy crepe which is cooked over a hot griddle

Source: Kuala Lumpur Travel Guide
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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.

Satay : BBQ Sticks – This famous meat-on-a-stick appears on menus from New York  to Amsterdam. The secret of tender, succulent satay is, of course, in the rich, spicy-sweet marinade. The marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled over hot charcoals. Some satay stalls also serve venison and rabbit satay. A fresh salad of cucumbers &  onions are served together with a spicy-sweet peanut sauce for dipping.  Ketupat, a Malay rice cake similar to  Lontong, is also an accompaniment to satay, great for dipping in satay sauce. Dee’lish

Laksa : Noodles in Tangy Fish Soup – Thick rice noodles are served in a tangy fish soup/gravy. Not at all fishy, the soupy gravy is made with mackerel and lots of aromatic herbs. Fresh garnishing of shredded cucumber, lettuce, pineapple, onion and fragrant mint leaves finishes the dish. In general the term Laksa  refers to Malay style laksa, sometimes called  Malay Laksa. There are slight variations in different parts of the country. The key ingredient is tamarind, used as a souring agent, giving it a tart tangy taste. This version of laksa from the ‘hawker food capital’ – Penang, is especially famous and well known as Penang Laksa  or Penang Assam Laksa.

Lemang also tradisional food.

Nasi Biryani : Indian style Rice Dish – Basmati rice is first saute’ed in ghee [clarified butter] and cooked with the world’s most expensive spice, saffron. The dish is assembled by layering the flavorful rice with tender pieces of spiced-cooked lamb, mutton or chicken, with a  garnishing of slivered almonds and raisins. This ‘delicacy’ dish is served as a main course on special occasions, such as weddings and celebrations. In Nasi Kandar restaurants [local Indian-Muslim restaurants], nasi biryani refers to the rice only cooked without the meat, and is a choice of rice [instead of plain steamed rice], to eat with your selection of curries and side dishes. Nasi Biryani is also sometimes spelt Nasi Beriani.

Roti Canai  : Indian Pastry Pancake – Indian in origin, this popular pastry pancake is an all-time favorite appetizer on menus in Malaysian eateries all around the globe. Roti Canai [pronounced Chan-nai], it’s name originating from the region of Chennai in India, is also known as Roti Prata [also spelt  Paratha]. A side of curry is served for dipping the flaky pancake, usually a Malaysian Chicken  Curry.

Naan : Whole-wheat Flatbread – soft bread made from whole wheat flour. The dough is rolled out and then slapped on the inside of the tandoor or clay oven, near the top where it cooks very quickly in the fierce heat. It is sometimes sprinkled with chopped garlic; Garlic Naan

Fujian cuisine is a traditional Chinese cuisine. Many diverse  seafoods are used, including hundreds of types of fish, shellfish and turtles, provided by the Fujian coastal region . Woodland delicacies such as edible mushrooms and bamboo shoots are also utilized. Slicing techniques are valued in the cuisine and utilized to enhance the flavor, aroma and texture of seafood and other foods. Fujian cuisine is often served in a broth or soup, with cooking techniques including braising, stewing, steaming and boiling.

Yong Tau Foo : Tofu stuffed with Fish Mousse – Tau Foo means tofu or soy bean cakes in Chinese dialect. Deep fried tofu cakes and vegetables – bitter gourd, whole red chilies, zucchini – are stuffed with a fish mousse or pate, then steamed or boiled and served with a dipping sauce.

Bak Kut Teh : Pork Rib Tea A very popular Hokkien herbal soup [also spelt Bakuteh] which in English is translated as ‘Pork Rib [Pork Bone] Tea’, traditionally served for breakfast as an invigorating tonic to start the day with Ewe Char Koay [Chinese crullers]. Pork ribs are long simmered in a ‘tea’ of Chinese medicinal herbs and whole bulbs of garlic, often with dried shitake mushrooms added for earthiness. A chicken version Chi Kut Teh [also spelt Chikuteh] is also popular. Bak Kut Teh, containing all the essential herbal ingredients usually available only in ethnic Chinese medicinal shops, are very convenient for    ‘brewing’ an authentic-tasting, aromatic and nutritious Bak Kut Teh at home!

Fish & Chicken Clay pot : Fish, usually Garoupa is simmered with chicken in a clay pot – a hearty & delicious dish to eat with plain steamed rice and a side of hot sauce or fresh sliced chilies in soy sauce.