Page 191 - Westport Guide To Malaysia

THE GUIDE TO MALAYSIA 183
MALAY CUISINE
Modern chefs of Malay cuisine have but one objective in mind – to capture the authentic tastes of a traditional kampung (village) feast. A signature dish of rustic Malay fare is rendang, meat stewed in coconut milk and spices until almost all the liquid evaporates, leaving the meat tender and flavourful. Every Malay dish is either made of rice or consumed with it. Nasi goreng (fried rice) comes in an endless variety of styles. The standard meal, however,
is steamed white rice served with side dishes comprising meat or fish and vegetables.
Ketupat (compressed rice) also forms the accompaniment to another Malaysian favourite, satay, skewered pieces of grilled, marinated meat.
Perhaps the most iconic of Malay dishes is nasi
One of the best-known Malay dishes, rendang daging features beef stewed in coconut milk and spices until almost dry, leaving the meat tender and flavourful.
Nasi lemak, fragrant rice cooked in coconut milk and pandan leaf, is probably the closest multicultural Malaysia comes to having a national dish.
lemak, fragrant rice cooked in coconut milk and
pandan leaf and served with cucumber, peanuts, anchovies and sambal (chili paste), with boiled eggs and fried or curried chicken as options.
During the fasting month of Ramadhan, night bazaars
offer a huge variety of seasonal delights such as bubur lambok, a savoury rice porridge with meat and vegetables; ayam percik, a spicy grilled chicken dish; and ikan bakar (grilled fish). Best of all is the variety of Malay kuih (cakes) available from all over the country.
Ketupat palas (left) and lemang, just two of the many ways of preparing glutinous rice. The leaves in which the dishes are wrapped impart rich flavours to the rice.