Search results
Results from the WOW.Com Content Network
A type of curry dish cooked using chicken and spices. Kari kambing: Peninsular Malaysia Curry dish A type of curry dish cooked using lamb or mutton. Kari kepala ikan: West Coast Peninsular Curry dish A type of curry dish cooked using head of a red snapper, influenced by Indian and Peranakan cuisine. Begedil: Southern Peninsular Fried dish
Cheong Cheng style steamed fish, Cheong cheng literally mean gravy or sauce steamed. The main ingredients for the gravy or sauce are fermented bean paste and chillies. Hainanese chicken rice balls in Muar, Johor, Malaysia. Chicken rice is one of the most popular Chinese-inspired dishes in
Kari kapitan, or Captain's chicken curry, is a classic Penang Nyonya dish. It is normally a richer, drier, and thicker version of the standard local chicken curry, with each household having its own family recipe. [1] The origins of the name of the dish, Kari kapitan, are much debated.
A type of Indian Muslim meal served buffet-style at specialist mamak restaurant is called nasi kandar (analogous to the Indonesian nasi padang, where one pays for what one has actually eaten), white rice or biryani rice served with other dishes of curry either with chicken, fish, beef, or mutton, and usually accompanied with pickled vegetables ...
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Chicken curry or curry/curried chicken is a South Asian dish originating from the Indian subcontinent. It is common in the cuisine of the Indian subcontinent , Caribbean , Southeast Asia , Great Britain , and South Africa .
Gulai is often described as Indonesian curry, [8] [2] [9] [10] although it is also considered a local dish in Malaysia and Singapore. Gulai is a common name to refer to curry dishes in the country, [1] although Indonesian, Malaysian, and Singaporean cuisine also recognise kari (curry). In Javanese-Surinamese cuisine it is known as guleh. [11]
In Malaysia, curry puffs are commonly known as karipap and sold freshly fried at many Malay, Chinese and Indian bakeries, bazaars [8] and street food stalls. The curry puffs from Indian bakeries differ from epok-epok in the use of layered pastry that creates a flaky crust.