Search results
Results from the WOW.Com Content Network
Malaysia: Region or state: East Coast of Peninsular Malaysia (Terengganu [1] and Kelantan) (originally), Southern Thailand and Riau Islands, Indonesia (Natuna and Anambas) Created by: Terengganuan Malay: Serving temperature: Hot or room temperature: Main ingredients: Rice cooked in coconut milk served with Malay fish, chicken and prawn curry
Mee siam, dish of fried thin rice vermicelli with spicy gravy. Nasi kunyit, a glutinous rice dish seasoned with turmeric powder, coconut milk and asam gelugor. It is usually served with a chicken curry, ang ku kue, and pink-dyed hard-boiled eggs as gifts in celebration of a child of friends and family turning one month old.
A popular noodle dish in Malaysia and Singapore that is made from flat rice noodles. Curry Mee: Malaysia Noodle dish Usually made up of thin yellow egg noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg and mint leaves. Duck soup ...
Mi kari, thin yellow noodles or rice vermicelli with spicy curry soup, sambal, coconut milk, spices and a choice of toppings. Mi kolo , light and tossed noodles in a transparent sauce. Mi rebus , a famous noodle dish which consisting of mee (noodle, salt and egg) served with a tangy, spicy, sweet potato-based sauce.
Nasi lemak kukus which means "steamed nasi lemak" is another name given to nasi lemak served as steamed rice. In northwestern Peninsular Malaysia, nasi lemak dishes typically incorporate curry into their recipe. The sambal served with the dish varies in spiciness, ranging from being mild in flavour to being very spicy, with a subtle sweet ...
Appam: a type of bowl-shaped pancake made with fermented rice batter and coconut milk. Attukal Paya: Mutton leg soup. Local version also known as Sup kambing; Avial: a vegetable stew made from julienned or shredded vegetables sauteed in coconut oil and seasoned with spices like curry leaves, turmeric, cumin powder and green chilies. The ...
Nasi kandar originates from the early 1900s, when itinerant Indian Muslim vendors would sell curry and rice to the dock employees of Weld Quay, located in George Town, Penang. [ 3 ] The earliest form of nasi kandar initially contained fish curry with brinjals or okra , fried curry beef, fried fish and boiled eggs ; it cost about 5 cents each. [ 4 ]
Curry mee (Malay: mi kari; simplified Chinese: 咖喱面; traditional Chinese: 咖喱麵; pinyin: Gālímiàn; Jyutping: Gaa3 Lei1 Min6; Pe̍h-ōe-jī: Ka-lí-mī) is a Maritime Southeast Asian spicy noodle soup garnished with various toppings.