So, I decided I would do a little Malaysian food guide. I’ve picked 3 things for this week: Nasi Lemak, Pisang Goreng and Moon Cake.
Nasi Lemak (na-see luh-mak)
Nasi means rice and lemak means cream. It’s not rice pudding though. It’s usually served for breakfast, though you can have it at anytime of the day. It’s rice cooked in coconut milk, with a herb called pandan, served with sambal, cucumbers, fried peanuts and an egg. It’s very strange sounding, which is why I chose to talk about it. You have to mix it all together, except the cucumbers, with the rice before you eat it. The cucumbers are there to cool your mouth after eating the sambal, which is pretty much a sauce made primarily out of chilies in which you can add prawns, anchovies, cockles, cuttlefish, etc.. You can also have beef or mutton rendang (ren (like the end of ‘children’)-dung), which is meat cooked in a curry like sauce with coconut, but it doesn’t have much gravy. Unfortunately, I can’t tell you much about rendang and sambal because I don’t know what the other ingredients are. It isn’t one of my favourite meals, but it is an authentic Malaysian dish that looks a lot more appetizing than it sounds, but only if you like spicy food.
Pisang Goreng (pee-sung go-reng)
Pisang means banana and goreng means fried. It’s basically banana fritters, which are yummy. Here they’re served with soy sauce that has been mixed with chilli. Yup, Malaysians love chilli. Again, this is a lot nicer than it sounds. It’s yummy. We usually have it for afternoon tea. Well, not all the time as the fritters are deep-fried, but that’s the time we usually have it. They also have jack fruit and tapioca fritters, but I think those are best left to the Malaysians because if you’re not used to the taste, you really won’t like them. I like them though, but I am Malaysian…
Moon Cake
This is Chinese. It’s a cake made from lotus seed paste. There are three different colors of paste: red, white and green, each with different level of flavour. The red one is the most common. The Chinese like to have ones with egg yolk in them (as in the yolk of a boiled egg), but I like them plain. The texture of the paste is not one many people from the West would like as there’s really nothing like it there. I love it though and it’s my favourite Chinese sweet/dessert. The paste is covered with a very thin layer of Chinese pastry, which is quite dense. This is yummy and I love it!
That’s it for now!
Nasi Lemak (na-see luh-mak)
Nasi means rice and lemak means cream. It’s not rice pudding though. It’s usually served for breakfast, though you can have it at anytime of the day. It’s rice cooked in coconut milk, with a herb called pandan, served with sambal, cucumbers, fried peanuts and an egg. It’s very strange sounding, which is why I chose to talk about it. You have to mix it all together, except the cucumbers, with the rice before you eat it. The cucumbers are there to cool your mouth after eating the sambal, which is pretty much a sauce made primarily out of chilies in which you can add prawns, anchovies, cockles, cuttlefish, etc.. You can also have beef or mutton rendang (ren (like the end of ‘children’)-dung), which is meat cooked in a curry like sauce with coconut, but it doesn’t have much gravy. Unfortunately, I can’t tell you much about rendang and sambal because I don’t know what the other ingredients are. It isn’t one of my favourite meals, but it is an authentic Malaysian dish that looks a lot more appetizing than it sounds, but only if you like spicy food.
Pisang Goreng (pee-sung go-reng)
Pisang means banana and goreng means fried. It’s basically banana fritters, which are yummy. Here they’re served with soy sauce that has been mixed with chilli. Yup, Malaysians love chilli. Again, this is a lot nicer than it sounds. It’s yummy. We usually have it for afternoon tea. Well, not all the time as the fritters are deep-fried, but that’s the time we usually have it. They also have jack fruit and tapioca fritters, but I think those are best left to the Malaysians because if you’re not used to the taste, you really won’t like them. I like them though, but I am Malaysian…
Moon Cake
This is Chinese. It’s a cake made from lotus seed paste. There are three different colors of paste: red, white and green, each with different level of flavour. The red one is the most common. The Chinese like to have ones with egg yolk in them (as in the yolk of a boiled egg), but I like them plain. The texture of the paste is not one many people from the West would like as there’s really nothing like it there. I love it though and it’s my favourite Chinese sweet/dessert. The paste is covered with a very thin layer of Chinese pastry, which is quite dense. This is yummy and I love it!
That’s it for now!
1 comment:
nasi lemak sounds a lot like sri lankan milk rice! mmmmmmm sambal... I have yet to find decent chillies en france.. siiigh :(
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