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Travel
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Travel
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Food
in Malaysia |
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| Made of glutinous rice and fish, this snack
food is prepared over a barbecue. Boiled fish meat is mixed with sliced onions, and dried
chilies and coconut. The mixture is cooked until it is dry. This is then used as a filling
for the glutinous rice rolls. Wrappings of banana leaf cover the food before it is cooked
over the fire. |
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| A savory dish, the sata is cooked wrapped in a
banana leaf over a low-fire barbecue. Fish meat, shallots, and ginger are pounded to a
paste. This paste is then wrapped in banana leaf before it is cooked. |
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| A meat dish that is prepared with coconut milk,
chilies, onions and other condiments. Eaten with rice, the tasty tender meat is a
delectable dish, a must at most Malay functions. |
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| A popular tea-time dish, it features squids
stuffed with glutinous rice, bathed in a sea of cooked thick coconut milk. The stuffing is
first soaked in coconut milk for an hour and a half before it is stuffed into the squids.
Little skewers of coconut leaf rib holds the stuffing in place. |
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| Satay is another popular Malay dish. Pieces of
marinated chicken or beef are skewered and cooked over a charcoal fire where they are
periodically brushed over with oil. The skewered meat is then served hot, accompanied by a
special peanut sauce. |
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| Cooked in a mold over a fire, there are two
versions of this finger food. One sweet (akak manis) and the other savory (akak berlauk).
The former has a generous dose of sugar as an ingredient while the latter has a filling of
cooked beef. |
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