Food magezine vol.5
Beef rendang
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nasi kerabu gets its eyegrabbing color from telang flowers, which are crushed and mixed into flour. T h e aquamarine dish is topped with bean sprouts and fried coconut, then drenched in spicy budu, a fermented fish sauce. In true Kelantan style, you use your hands to dig into this one.
houg sometimes erroneously called a curry, Malaysian food aficionados point out that this chunky cauldron of coconut milk and spices is nothing of the sort. The difference is in how it’s prepared: slowly simmered (to let the meat absorb the spices) until the rosy liquid completely evaporates. A favorite, especially during festive seasons, rendang is found across Malaysia.A slow-cooked dry curry deeply spiced with ginger and turmeric, kaffir lime and chilis. (You'll find chicken, vegetable, and seafood rendang as well.) In Malaysian fashion, it fuses sweet, sour, aten with a meat or and savory elements, the curry vegetable dish, lemang picking up a creamy richness is glutinous rice mixed with from two forms of coconut milk, which is coconut and an the state of cooked in bamboo. elusive tang Kelantan in northern The timefrom asam peninsular Malaysia, nasi c o n s u m i n g keping, slices kerabu gets its eye-grabbing process to of a sour sun- color from telang flowers, which make lemang dried fruit. are crushed and mixed into flour. starts by lining The aquamarine dish is topped hollowed-out with bean sprouts and fried shoots with coconut, then drenched in banana leaves. spicy budu, a fermented The bamboo is fish sauce. left over a fire to f the blue rice slowly cook the rice doesn’t spark in a process known as your curiosity, the lines tapai.The result is sticky, wet of people around the country waiting to order this favorite rice that can, and regularly does, make a nice substitute Kelantanese dish should. From the state of Kelantan in for its plain Jane counterpart. northern peninsular Malaysia,
Lemang
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Nasi kerabu
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Gulai ayam kampung
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his chicken curry dish can be cooked in a number of ways. For instance, in the "village" style, traditional herbs and potatoes are tossed in. Palm sugar and coconut
paste add that extra oomph to knock your socks off.
Goreng pisang
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he popular Malay snack of goreng pisang (banana fritters) is one of those dishes that has variations in bananagrowing countries around the world. The deep-frying helps caramelize the natural sugars in the bananas, making them even sweeter than they were to begin with. Some of Malaysia's Chinese versions have unusually delicate and puffy batter.
Tepung pelita
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kind of kuih (Malay-style pastry), tepung pelita easily takes the cake when compared to its post-dinner relatives. At some point just about everyone has over-indulged in this twolayered coconut milk-based sweet.On the top layer, thick coconut milk with salt; on the bottom, a similar milky liquid mixed with sugar and pandan leaves to turn it green.Served in bite-sized pandan leaf bowls, the packaging of tepung pelita makes it easy to fulfill those gluttonous desires.
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