Search results
Results from the WOW.Com Content Network
Ayam kecap [2] or ayam masak kicap is an Indonesian Javanese chicken dish poached or simmered in sweet soy sauce (kecap manis) commonly found in Indonesia, [3] and Malaysia [4] History and origin [ edit ]
Malaysian Indian cuisine, or the cooking of the ethnic Indian communities in Malaysia, consists of adaptations of authentic dishes from India, as well as original creations inspired by the diverse food culture of Malaysia. Because the vast majority of Malaysia's Indian community are of South Indian descent, and are mostly ethnic Tamils who are ...
Nasi kandar (Jawi: ناسي كاندر) is a popular northern Malaysian dish from Penang, originally introduced by Tamil Muslim traders from India. The meal consists of steamed rice combined with an array of distinct curries, sides dishes, and gravies. The selection of curries consists of various blends of vegetables, seafood or meat.
Sambal daging/serunding daging A Malay style sambal prepared from meat and spices and cooked for more than 4 hours until the meat loses its shape, similar to meat floss. [62] Sambal stingray A Malaysian/Singaporean seafood dish of barbecuing stingray served with sambal paste. Sambal wader A Javanese dish made of yellow rasbora and sambal terasi.
Numerous distinct variations of mee goreng may be found in Brunei, Malaysia, and Singapore. [1] [2] [3]One version is believed to have been developed by Indian immigrants, often of Tamil Muslim origin, who drew influences from other cultures and incorporated them into their cooking.
Nasi lemak (Jawi: ناسي لمق ) is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf.It is commonly found in Malaysia, where it is considered the national dish.
Nasu mettih, a type of asam pedas ikan parang, is recognized for its slightly dry, sour and spicy gravy. Side dishes such as rendang daging, daging masak kicap and ayam masak merah complement these main dishes, providing an array of flavors. Bejabuk (serunding), a dish made from shredded meat or coconut, is another popular accompaniment.
In Malaysia, curry puffs are commonly known as karipap and sold freshly fried at many Malay, Chinese and Indian bakeries, bazaar [7] or even the street food stalls. The curry puffs from Indian bakeries differ from epok-epok in the use of layered pastry that creates a flaky crust.