F E FOODMAGZ B 2 0 2 3 YOU MUST TRY FOOD RECIPE Delicious MALAYSIAN LOCAL FOOD
Editor '' s Note Whenever you see me seemingly thinking deep thoughts, I'm probably just thinking about food. A taste you'll remember Sorry--I'm in a relationship. With food It is our pleasure to share with you the Malaysian local food since there are many unique food in Malaysia 1
EDITOR'S NOTE CONTENTS PAGE LAKSA KEDAH NASI DAGANG AYAM PANSUH/MANOK PANSUH AMBUYAT NASI KERABU MASAK LEMAK CILI API MEE BANDUNG INTERVIEW WITH ICON 1 2 3 6 9 12 15 17 19 22 25 NASI KANDAR TABLE OF CONTENTS 2 TESTIMONIALS 26 QUIZZES SOURCES 27 28
P E N A N G F E B R U A R Y 2 0 2 3 | A M Z A R Z I K R Y T H E N A S I K A N D A R PEOPLE WHO LOVE TO EAT ARE ALWAYS THE BEST PEOPLE 3
N a s i K a n d a r i s a b e l o v e d d i s h i n M a l a y s i a , w i t h a r i c h h i s t o r y a n d c u l t u r a l s i g n i f i c a n c e . O r i g i n a t i n g f r o m t h e n o r t h e r n s t a t e o f P e n a n g , N a s i K a n d a r i s a t y p e o f r i c e - b a s e d d i s h t h a t i s s e r v e d w i t h a v a r i e t y o f a c c o m p a n i m e n t s s u c h a s c u r r i e s, v e g e t a b l e s, a n d m e a t s . T h e n a m e " N a s i K a n d a r " i s d e r i v e d f r o m t h e p r a c t i c e o f s t r e e t v e n d o r s w h o w o u l d c a r r y t w o b a s k e t s, o n e f o r r i c e a n d o n e f o r a c c o m p a n i m e n t s, o n a p o l e ( k a n d a r ) o v e r t h e i r s h o u l d e r . T h e o r i g i n s o f N a s i K a n d a r c a n b e t r a c e d b a c k t o t h e l a t e 1 9 t h c e n t u r y w h e n I n d i a n M u s l i m m i g r a n t s f r o m t h e s o u t h e r n I n d i a n s t a t e o f T a m i l N a d u a r r i v e d i n P e n a n g . T h e s e m i g r a n t s b r o u g h t w i t h t h e m t h e i r c u i s i n e a n d c o o k i n g t e c h n i q u e s, i n c l u d i n g t h e d i s h k n o w n a s N a s i K a n d a r . T h e y s e t u p s t r e e t s t a l l s a n d s t a r t e d s e l l i n g N a s i K a n d a r t o l o c a l p o p u l a t i o n . O v e r t i m e , t h e d i s h b e c a m e p o p u l a r a m o n g t h e l o c a l s a n d b e c a m e a s t a p l e f o o d i n P e n a n g . O n e o f t h e r e a s o n s f o r t h e p o p u l a r i t y o f N a s i K a n d a r i s i t s v e r s a t i l i t y . T h e d i s h c a n b e c u s t o m i z e d t o s u i t i n d i v i d u a l p r e f e r e n c e s, w i t h a v a r i e t y o f t o p p i n g s a n d s a u c e s a v a i l a b l e . S o m e o f t h e p o p u l a r t o p p i n g s a i n n c d l u d e c h i c k e n , b e e f, f i s h , a n d m u t t o n , t h e s a u c e s c a n r a n g e f r o m m i l d t o s p i c y . A d d i t i o n a l l y, N a s i K a n d a r c a n b e s e r v e d a s a m e a l f o r b r e a k f a s t, l u n c h , o r d i n n e r, m a k i n g i t a c o n v e n i e n t a n d s a t i s f y i n g d i s h f o r p e o p l e o f a l l a g e s . I n t h e d e c a d e s t h a t f o l l o w e d , N a s i K a n d a r i s a n i m p o r t a n t p a r t o f t h e c u l t u r a l h e r i t a g e o f P e n a n g a n d M a l a y s i a a n d c o n t i n u e s t o b e a p o p u l a r a n d b e l o v e d d i s h a m o n g t h e p e o p l e . T H E A R T O F N A S I K A N D A R 4
N A S I K A N D A R 1/2 chicken, cut into 8 pieces 2 tablespoons turmeric powder 3 teaspoon salt 3 tomatoes, cut into fourths 2 Pandan leaves 4 string curry leaves 4 string coriander leaves, cut into 4 pieces 2 cinnamon sticks 4 anise stars 6 pieces of cardamom 3 large onion, sliced thinly 1/2 cup dark soy sauce 1/4 cup tomato sauce 2 cups water 1 teaspoon chicken bouillon 2 tablespoon palm sugar 1/2 cup oil 2 packets beef curry powder 4 cloves garlic 1 onion 3 inches of ginger Malaysian Nasi Kandar Ingredients M A L A Y S I A N N A S I K A N D A R I N S T R U C T I O N S T E P 1 : W A S H T H E C H I C K E N A N D C O V E R I T W I T H S A L T S A N D T U R M E R I C . M A R I N A D E , A N D S E T A S I D E F O R 3 0 M I N U T E S . A F T E R I T I S D O N E M A R I N A D I N G , D E E P F R Y T H E C H I C K E N U N T I L G O L D E N B R O W N A N D C O O K E D . R E M O V E D R A I N A N D P U T A S I D E . S T E P 2 : H E A T O I L A N D S A U T E T H E S L I C E D O N I O N S . S T E P 3 : A D D P A N D A N L E A V E S , C U R R Y L E A V E S , C I N N A M O N , C A R D A M O M , A N D A N I S E S T A R . S T I R F R Y U N T I L F R A G R A N T . S T E P 4 : W H I S K T H E C U R R Y P A S T I N T O W A T E R U N T I L B L E N D E D . A D D T H E C U R R Y P A S T E T O T H E P A N A N D W H I S K C O N T I N U O U S L Y U N T I L W E L L B L E N D E D A N D F R A G R A N T . S I M M E R O N A T L E A S T 1 5 M I N U T E S F O R A W H I L E . S T E P 5 : A D D S O Y S A U C E , T O M A T O S A U C E , S U G A R , B R O T H , A N D S A L T T O T A S T E . S T E P 6 : L E T I T T H I C K E N A N D A D D I N T H E F R I E D C H I C K E N . S T E P 7 : S I M M E R U N T I L G R A V Y T H I C K E N S , T H E N A D D F R E S H T O M A T O A N D C O R I A N D E R L E A F F I N A L L Y . 5
LAKSA KEDAH KEDAH LAKSA (LAKSA KEDAH) IS SIMILAR TO PENANG LAKSA. THE SOUP IS USUALLY MADE WITH EEL INSTEAD OF MACKEREL AND QUITE DIFFERS, BY THE USE OF ASAM GELUGUR INSTEAD OF ASAM JAWA THAT IS COMMONLY USED IN PENANG LAKSA. AS THE MAIN RICE-PRODUCING STATE IN MALAYSIA, KEDAH LAKSA USES RICE FLOUR TO MAKE LAKSA NOODLES. SLICED BOILED EGGS ARE USUALLY ADDED TO THE DISH. 6
INGREDIENTS TO MAKE LAKSA 7 I N G R E D I E N T S : 1 P A C K O F R I C E N O O D L E S / V E R M I C E L L I ( ~ 2 0 0 G F O R D R I E D N O O D L E S , O R 5 0 0 G F R E S H N O O D L E S ) 5 S M A L L M A C K E R E L S ( I K A N K E M B U N G ; ~ 1 5 0 G E A C H ) 2 T A M A R I N D P E E L S 1 T B S P T A M A R I N D P A S T E , M I X E D W I T H W A T E R A N D T H E N S T R A I N E D 1 S T A L K O F L E M O N G R A S S 1 T O R C H G I N G E R L I L Y B U D S , D I C E D , P L U S M O R E T O G A R N I S H 1 S P R I G O F L A K S A L E A V E S / V I E T N A M E S E C O R I A N D E R ( ~ 1 5 - 2 0 I N D I V I D U A L L E A V E S ) 1 T B S P F I S H S A U C E S A L T S P I C E P A S T E : ( S E E N O T E S ) 1 0 D R I E D C H I L L I E S , S O A K E D T O R E H Y D R A T E 5 F R E S H C H I L L L I E S 1 L A R G E O N I O N / 5 S H A L L O T S 2 C L O V E S O F G A R L I C 2 5 G G A L A N G A L ( C A N B E S U B S T I T U T E D W I T H G I N G E R ) 5 G T U R M E R I C , O P T I O N A L 1 5 G B E L A C A N / S H R I M P P A S T E ( C A N B E S U B S T I T U T E D W I T H F I S H S A U C E ) G A R N I S H E S : ½ H E A D O F L E T T U C E , S L I C E S T H I N L Y 1 B U N C H O F M I N T , P I C K E D C U C U M B E R , S H R E D D E D / S L I C E D I N T O M A T C H S T I C K S 1 R E D O N I O N , S L I C E D T H I N L Y 5 E G G S , H A R D - B O I L E D 1 L I M E , C U T I N T O W E D G E S 1 C H I L L I , S L I C E D T H I N L Y
HOW TO COOK LAKSA KEDAH NOTES : IF YOU LACK THE TIME OR PATIENCE FOR MAKING YOUR OWN LAKSA PASTE FROM SCRATCH, YOU CAN ALWAYS GET THEM READY-MADE PASTES FROM MOST GROCERY STORES/WET MARKETS (WELL IN MALAYSIA AT LEAST...). I GOT MINE FROM THIS AUNTIE AT THE TTDI MARKET WHO CUSTOMISES HER BLEND OF CHILLIES AND SPICES RIGHT IN FRONT OF YOU ACCORDING TO YOUR NEEDS, SUPER NEAT! METHOD: 1. POACH THE MACKEREL IN A POT OF BOILING WATER FOR 10 MINUTES. RESERVE POACHING LIQUID. THEN SEPARATE THE MACKEREL FLESH FROM ITS BONES AND BLEND IT/FLAKE IT BY HAND. (OPTIONAL: TO EXTRACT EXTRA FLAVOUR, BLEND THE BONES WITH A BIT OF WATER AND STRAIN THE LIQUID FROM IT, THEN ADD TO THE MACKEREL POACHING LIQUID. DISCARD UNSTRAINABLE SOLIDS). 2. IF YOU'RE NOT USING STORE-BOUGHT LAKSA PASTE, BLEND ALL INGREDIENTS IN A BLENDER UNTIL SILKY SMOOTH, ADD WATER IF NECESSARY. 3. ADD THE LAKSA SPICE PASTE, TAMARIND, AND LEMONGRASS TO THE POACHING LIQUID AND KEEP ON A SIMMER FOR 15-20 MINUTES UNTIL THE BROTH STARTS TO SMELL REALLY FRAGRANT. 4. ADD THE BLENDED/FLAKED MACKEREL FLESH, AND SIMMER FOR ANOTHER 10 MINUTES. ADD THE TORCH GINGER LILY BUDS AND LAKSA LEAVES. (THESE TWO ARE ADDED AT THE END AS THEY TEND TO LOSE THEIR FRAGRANCE IF COOKED FOR TOO LONG.) FINALLY, ADD THE FISH SAUCE AND SEASON LIBERALLY WITH SALT ( YOU NEED MORE THAN YOU’D EXPECT!). 5. WHILE THE BROTH IS SIMMERING, START PREPPING THE GARNISHES. SLICE THE LETTUCE. PICK THE MINT LEAVES. SHRED THE CUCUMBERS. BOIL THE EGGS. SLICE THE RED ONIONS. WEDGE THE LIMES. SLICE THE CHILLIES. SEASON WITH LOVE. (YES I KNOW, THIS RECIPE IS CRAZY LABOUR INTENSIVE, DON'T GET DISCOURAGED THOUGH, IT'S ALL WORTH IT!) 6. SET A SEPARATE POT OF WATER ON A ROLLING BOIL TO COOK THE RICE NOODLES/VERMICELLI. WHEN WATER IS BOILING, PLOP THE NOODLES IN AND COOK FOR ~3 MINUTES UNTIL COOKED THROUGH, STIRRING AT THE BEGINNING TO PREVENT THE NOODLES FROM STICKING. WHEN COOKED, STRAIN THE NOODLES AND ADD A LITTLE OIL IF YOU SEE THEM START STICKING TO EACH OTHER TOO MUCH. 7. YOU'RE FINALLY READY TO SERVE! PLACE NOODLES IN A BOWL, THEN LADLE THE LAKSA SOUP ONTO THE NOODLES. THEN ADD ALL THE GARNISHES. ENJOY THE FRUITS OF YOUR HARD HARD LABOUR! 8
nasi dagang CLASSIC MALAY TRADITIONAL FOOD 9
The rice used for nasi dagang is specially prepared to be slightly sticky, which gives the dish its characteristic texture. To prepare the rice, the glutinous rice is soaked in water and then steamed together with coconut milk and spices such as lemongrass, ginger, and turmeric. The resulting mixture has a rich and fragrant flavor and a soft, almost creamy texture. Nasi dagang is a traditional Malaysian dish made from glutinous rice and coconut milk. It is typically served with a variety of accompaniments, including fish curry, pickled vegetables, and hardboiled eggs. The dish is believed to have originated from the state of Terengganu, located on the east coast of peninsular Malaysia, and is now widely enjoyed throughout the country. Nasi dagang is often enjoyed for breakfast or lunch and is widely available at street vendors, food stalls, and traditional coffee shops throughout Malaysia. It is considered a comfort food for many Malaysians, and its popularity has led to variations and adaptations of the dish in other countries in Southeast Asia. The fish curry that is served with nasi dagang is usually made with mackerel or a similar type of fish and is seasoned with a blend of spices that can include chili peppers, turmeric, and coriander. The pickled vegetables and hard-boiled eggs provide a contrast in taste and texture to the soft, flavorful rice and spicy curry.apart from fish curry. nasi dagang also has a variety of curries such as chicken or meat curry and goat is also good to eat Amir Haikal Bin Mohd Johan 10
the art of nasi dagang Words by WAL TER WHI TE Photos by MO NKEY D L U F FY 100 g Rice 100 g Glutinous Rice 1 tsp Fenugreek 1 nos Onion (sliced thin) 1 nos Ginger (Thumb sized and sliced thin) 1 Cup Coconut Milk Soak both the rice and glutinous rice in water overnight. Then set up a steamer, and steam the rice and the glutinous for 30 mins. In a bowl, mix the rest of the nasi dagang ingredients together with the coconut milk then pour in the rice mixture. Mix well with the steamed rice and continue to steam for 15 mins. 1.In a pot, boil the fish pieces, together with the tamarind pieces, water and some salt and sugar to taste till the fish is cooked. Remove the fish and keep the stock aside for later use. 2.In another wok/pan, heat up some cooking oil and fry the blended paste till they’re fragrant. 3.Then add Adabi’s Serbuk Gulai Ikan and Adabi’s Serbuk Kunyit into the fragrant paste and fry till the oil floats/splits. 4.Subsequently, add in some of the stock from earlier and mix well. Let it simmer for a good 2- 3 minutes 5.Add in Adabi’s Santan, Serbuk Nasi Goreng Ayam, palm sugar, salt and sugar to taste. Mix and let it simmer for another 1-2 minutes. 6.Once simmering, add in the garnishes along with the boiled eggs and fish. Mix till well combined and simmer for another 2-3 minutes. Turn off heat and it’s ready to be served 11
THE MOST UNIQUE FOOD IN SARAWAK AYAM PANSUH\MANOK PANSUH 12
Ayam pansuh or Manok pansuh is a dish prepared by cooking chicken meat in a bamboo and stuffed with water (which later will be the soup), seasonings and covered with tapioca leaves from the cassava plant (later can be eaten together with the cooked chicken). The origin of ayam pansuh is unknown, but the Ibans and the Bidayuhs from western Borneo always prepare this dish on any celebration days, especially the Gawai Dayak (celebration for the end of harvesting). Ayam pansuh is typical among the people in Sarawak, Malaysia and West Kalimantan, Indonesia. There is a plan to making the dish to enter the international market. Initially, “manok pansuh” is usually served during the festival of Gawai Dayak that falls on the month of June every year. But now, as the world goes by, “manok pansuh” has started to be consumed by many. Besides that, this menu can also be found during the open house of Christmas festival. For your information, ‘manok pansuh’ can be found in Da-Light Food Court, Kuching (Lot 7922, Section 64, Ktld, Off Jalan Wan Alwi, Kuching, Sarawak, 93350). Specifically, you can find it in one of the stalls, Patz Dayak Home Cook Special. Price charged is according to the amount you take. 13
HOW TO MAKEAYAM PANSUH/MANOK PANSUH Recipe Ingredient 1. 1 Medium sized bamboo stalk 2. 500g Chicken (Chopped into pieces small enough to fit into the bamboo easily) 3. 3 stalks Lemongrass (Bruised) 4. 50g Ginger (Crushed) 5. 350ml Water • Some tapioca leaves • Salt to taste 6. 2 stalks Tepus[Etlingera coccinea] (Bruised). Tepus can be omitted if you cannot find any. 1. Mix the chicken together with the ginger, lemongrass, tepus, bruised tapioca leaves and salt. Remember to leave enough tapioca leaves for use as seal. 2. Stuff the mixture into the bamboo stalk and add water. 3. Seal the mouth of the bamboo stalk with tapioca leaves 4. Place the bamboo over wood fire and leave to boil. Remember to turn the bamboo to keep it from burning. 5. Once the Pansuh comes to a boil, cook for a further 15 minutes. 6. Take the bamboo away from the fire, remove the seal and pour out the contents into a serving bowl. Add more salt if needed. 7.Serve with piping hot steamed white rice. Method 14
Ambuyat is a traditional dish of the Borneo community Ambuyat AMBUYAT AMBUYAT is a traditional food for the Brunei and Bisaya people, and is even the main dish after rice. Once upon a time it was served as a daily menu and a mandatory dish during special days such as weddings and the day of the gathering of the tribe. The dish made from sago reed is very famous in Sabah, Labuan, Sarawak and Brunei. The Kadazan, Murut, Dusun and Bajau people in Sabah are also very fond of this food called Linut. In Brunei, reed sago is known as ambulung. To produce it, the process of flowing for a day needs to be done. But now it can be found in the nearest supermarket. Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei, and a local specialty in the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan, where it is sometimes known as linut. Ambuyat is eaten with a bamboo chopstick called chandas, by rolling the starch around the prongs and then dipping it into a sauce, of which there are many varieties. One of the best sauce that well known by Bruneian societies Tempoyak. There is a similar dish in eastern Indonesia called papeda. It has a glutinous texture and is chewy. 15
how to prepare ambuyat Sago is mixed with water in a heat-resistant container and allowed to settle for 10 minutes. (The measure of water passes the sago) Pour in hot water that has just boiled and stir until the sago looks clear and sticky (Like glue. This indicates that the sago is cooked). INGREDIENTS: Reed sago Freshly boiled hot water A little plain water. Sago flour is mixed with water Cook on a pan with moderate heat until it becomes viscous and soft. how to make it ALTERNATIVE WAYS how to eat Ambuyat can be eaten together with Ampap Fish Soup or Belacan Sambal, according to each individual's taste 16
N A S I K E R A B U N a si k e r a b u is a M a l a y sia c uisin e dis h , a t y p e o f n a si u l a m in which blue - coloured rice is eaten with dried fish or fried chicken ,crackers ,pickcles and other salads . The blue colour of the rice comes from the petals of Clitoria ternatea flowerswhich are used as a natural food colouring in cooking it. The rice can also be cooked with plain white rice or rice cooked using turmeric .It is often eaten with solok lada and also eaten with fried keropok. Nasi kerabu is very popular in the east coast states of Peninsular Malaysia such as Kelantan and Terengganu and now can be found throughout Malaysia as well as in southern Thailand where it is known as Khao Yam. 1 7
Boiled rice has been key source of carbonhydrates in the diet of Malacca and Malay Archipelago since ancient times , and is an essential component of many local dishes . Most often , a portion of rice boiled in water , coconut milk or a mixture of both, is served with some kind of garnish .In Malaysia as in many other East Asian kitchens , rice is usually not a side dish but the basis of the dish. The role of a side dish is performed by more or less significant addtions to a serving rice .Accordingly, the names of such dishes usually contain the word NASI- cooked rice in malay as well as some definition or addtion consistent with the peculiarties of cooking rice or its side dish .One of these dishes is nasi kerabu , the nama which literally means 'rice with salad' .One of the traditional types of salads made from vegetables and herbs in Malaysian cuisine under the name "kerabu". All component of Nasi Kerabu are laid out on one plate . A pile of rice is usually the central part of the "composition" , but may also be located on the edge of the plate . Lettuce and other additives are laid out to the next rice , or in whole in part-on top it. Thia dish, like many other traditional Malaysian dishes , is often served sambal . Sometimes -in particular , at a festive or restaurant serving- a nasi kerabu dish decorated with fresh flowers of the trifoliate clitoris. Nasi kerabu is main dish usually served hot or more rarely at room temperature .In West Malaysia this dish very popular in both home and street cuisine. It is prepared both mofern style restaurant and in many traditional taverns .A fast food "portable" version of this dish can be purchased at markets or street vendors , which can be eaten on the go or taken as a food supply;a small portion of blue rice with a usually rather modest side dish wrapped in paper or newspaper. 18
Masak lemak is a vibrant yellow Malaysian curry with a supposed origin in Negeri Sembilan. The dish can be prepared with various proteins such as chicken , fish , (beef), or seafood, but the base is always the same – a creamy, incredibly flavorful, and spicy combination of turmeric, coconut milk, and various other herbs and spices. The dish is also known as masak lemak cili api ( padi ) , in which the last two words refer to the use of chilies in the dish . Masak lemak is enjoyed throughout Malaysia and it is usually served accompanied by sambal , rice , and raw vegetables ( ulam ) 19
MAIN INGREDIENTS 1 KGSMOKED BEEF 3 PIECES OF TAMARIND 4 LEMONGGRASS STICKY A BOWL OF COCONUT MILK 20
GROUND INGREDIENTS 1 INCH GINGER 1 INCH BELACAN 2 INCH TUMERIC 4 MINCED SHALLOT CLOVES A HANDFULL OF VILLAGE CHILIE PREPARATION METHOD 1. put all the ground ingredients into the pot along witthe smoked meat and simmer for a while , while mixing with a spatula 2. Pour coconut milk into the pot with lemongrass and tamarind and stir constantly 3. Add salt and seasoning powder if you like 4. Wait until it boils for a while and can be served immediately 21
MEE BANDUNG MUAR, JOHORE Mee Bandung is a traditional Malay noodle dish that originated in Muar, Johor. The Malay word bandung is roughly translated as mixed or paired. It refers to the mixture of many ingredients in one bowl. There are many versions of Mee Bandung depending on states and ingredient used. For example, there are Mee Bandung beef, Mee Bandung chicken, Mee Bandung squid and Mee Bandung prawn. Mee Bandung is categorised based on the types of meat used in the dish. The gravy also differs in consistency depending on states. Some people prefer a thick soup while others prefer light soup. It is commonly called as Mee Bandung Muar and has become a favourite food throughout Malaysia. Even though the various version of Mee Bandung is widely available across the country, the original Mee Bandung Muar is considered the best. The tasty gravy coupled with beef broth is what makes Mee Bandung so irresistible. Mee Bandung Muar that is originally from Muar, Johor is known for its authenticity. The blend of spiciness and sweetness is the reason why it is a must-try whenever you are in Muar. The flavour of Mee Bandung Muar lays in the peanuts, dry shrimps, meat, and many other ingredients. Due to its popularity, you can easily find instant Mee Bandung paste in the market, especially if you do not have the time to prepare everything from scratch. There will be no peeling onions and preparing spices. Just pour the instant cooking paste in water, add the main ingredients, and it is ready to serve. 22
RECIPE OF MEE BANDUNG , MUAR INGREDIENTS: 400g of beef ½ cup of cooking oil 2 litres of water 600g of yellow noodles 8 cloves of garlic , minced 15 shallots, minced 4 slices of ginger, minced 4 tablespoons of chilli puree 1 cup of dried shrimps, soaked in water until soft 1 cup of tomato sauce 1 tablespoon of oyster sauce 3-4 tomatoes, quartered 4 tablespoons of sugar and salt , to taste 250g of prawns 8 stalks of mustard greens, chopped into 2cm widths 4-5 eggs 2 bulbs of spring onion, finely chopped 2 soft soya bean cakes, fried and sliced fried shallots TO MAKE BEEF STOCK: GARNISH: GRIND FINE FOR GRAVY PASTE: 23
HOW TO COOK MEE BANDUNG MUAR The noodles dish is best eaten just the way it is. However , if you like it spicy , eat the dish together with spicy pickled chillies at the size . This will give off some extra flavour to the dish! Fistly, take the beef and slice it. Once done , boil it in a spot until it becomes tender. Then , absorb 5 cups of stock in the pot. Next , take out wok and heat the oil in it . Saute the chili puree and gravy paste in the wok. Keep frying until the oil finally separates put it into the pot with the beef earlier on Put in the tomato sauce , tomatoes and oyster sauce. Continue to simmer until the gravy combines well . Take some salt and sugar and season to taste After that , take the eggs and break them one by one. Once the eggs are half-cooked, take it out and place it on a plate Add in the prawns and allow it to boil until cooked. Once cooked, put aside. Add the mustard greens next Take out a serving bowl and place the noodles. Put in the egg, some prawns and garnish on top of the noodles. Take the gravy and pour it onto the noodles. Serve and enjoy the food! WAYS TO ENJOY THIS DISH 24
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Full meat, crispy chicken nugget served with tartar sauce. NA C S H I E K F ANDAR BY WAN Bucket fried chicken with secret recipe will be always the favorite. LA C K H S E A F KEDAH BY FIKREE AMBUYAT BY CHEF SHERSON LIAN "We would enjoy the tremendous feeling of local food. The combination of dishes with blue rice will bring us to a special moment, especially for food lover.", Hary. Kak Ma Nasi Kerabu. NASI DAGANG BY CHEF KAMARUL NASI KERABU BY CHEF ANIS NABILAH TESTIMONY RREEVVIIEEWWOOFFFFOOOODD AY C A H M EF PANSUH BY ZUBIR MASAK LEMAK CILI API BY CHEF ZAM MEE BANDUNG BY CHEF ISMAIL Love their gravy especially, I preferred the spicy ones and had it poured on the rice.And all i can say it's worth your money. This dish is most suitable for breakfast or lunch, served with homemade east coast-style fish curry. Most times, some side dishes for this versatile dish include pickled vegetables, hard-boiled eggs, toasted coconut, and fish crackers. This hearty meal is worth the try! Mee Bandung with fresh water prawns.I bealive this is the only restaurants in muar that offe Mee Bandung like that.The price also reasonable. y In Malaysia, the civilized state of Negeri Sembilan is famous for its fiery chili lemak dishes.If you are fan of spicy food, this dish sure to suit your taste No trip to Sarawak is complete without trying the quintessential Manok Pansoh.Pansoh gorgeous aroma and flavour that make it an instant hit with those who taste the dish for the first time. For people visiting sarawak theres only one thing on the list that you should try unique to Brunei only.", Adlina Jolie. My Village Barok Restaurant Kedah laksa is usually garnished with sliced bird’s eye chillies for that extra spicy kick when you bite into one! 26
Traditional Malaysian Kueh Z R P G E D N O E D N O S U G Q O V D E F R F D U T S Q E V G O K U I H C A R A O Q Z B P T T S I B U K U T E G R H A J J Q F R G U W A I R E K H I U K T X G V L J A I A F T F K U I H S A G U L F N K M Q Z U M X O K U I H C I N M W R X Q P F K K T N T P C C U K P U F W K O M J N L C F A K I F Y D U W B H R Q T T T I H I E Y U G E N I U S T C U G V U K H X C W A C K I U E H H R Y U L B O P E W K U G W I W O X H F D Q O N I A X F K U I V B J I K O N A C A K T A T C B J J Q H P C O T F I D E R H Q E P R I Z O K A T H I U K U H G P K J I L J M N U G I S L U A G R H L E A M A X P T W Q N H H C H T I G S W N J S A T A L N K U D H B Z I H Q U I O K U I E K V H U K D X P J M N S G U N C G E Z B P L U K A B H I U K Z G O R F I C Q S X I F U Q G S X G M Y J X J D L 1. pututegar 5. kuihcara 9. kuihjagung 13. kuihkoci 17. ondeonde 2. pulutserimuka 6. bahulu 10. kuihbakul 14. kuihbulan 18. kuihkaswi 3. kuihtutu 7. getukubi 11. lepatkacang 15. kuihbakar 4. kuihcincin 8. kuihkeria 12. kuihsagu 16. kuihtako 27
References https://www.desidakaar.com/malaysian-nasi-kandarrecipe/ https://ms.wikipedia.org/wiki/Laksa_Kedah https://www.borneotalk.com/jungle-flavour-manokpansoh/ https://www.bing.com/ck/a?!&&p=110eba3164411634J mltdHM9MTY3NjMzMjgwMCZpZ3VpZD0yY2FmNTlmYy03Y mZlLTY2MGUtMDNkYi00YmE3N2E1NzY3ZDYmaW5zaWQ 9NTE4Nw&ptn=3&hsh=3&fclid=2caf59fc-7bfe-660e03db4ba77a5767d6&psq=mee+bandung+muar+history&u=a1 aHR0cHM6Ly9lbi53aWtpcGVkaWEub3JnL3dpa2kvTWVlX 0JhbmR1bmdfTXVhcg&ntb=1 https://www.tasteatlas.com/masak-lemak https://resepichenom.com/resepi/daging-salai-masaklemak-cili-padi/show https://www.willflyforfood.net/brunei-what-you-need-toknow-about-the-ambuyat-dish-of-brunei-recipe/ https://en.wikipedia.org/wiki/Nasi_kerabu AMZAR ZIKRY 1/5 AMIN AIMAN 1/5 AMIR HAIKAL 1/5 MUHAMAD JUHARI 1/5 ADILA AIDA 1/6 SITI SHAHIRA 1/5 BALQIS ALLEYA 1/5 NURSYAUQINA ALIA 1/5 28