Categories
Tourism Malaysia

10 DRINKS YOU ABSOLUTELY NEED TO TRY IN MALAYSIA

What else is so special about Malaysia beside its beautiful tourism spots and great infrastructure? Yes, you have guessed it right! They are the Malaysian local food and drinks. Being a multicultural country, Malaysia’s diverse community offers a wide variety of drinks to choose from. The influence of this diversity can be traced back to the Sultanate of Malacca era where traders from Europe, Arab and China brought in spices and herbs from their mainland to Malaysia, thus, creating the Malaysian drinks that can be found at the local restaurants and food vendors nowadays. There are ten drinks you absolutely need to try in Malaysia, namely Teh Tarik, Sirap Bandung, Kit Chai Ping, Teh C Peng, Cendol, Air Batu Campur (ABC), Air Mata Kucing, Leng Chee Kang, Milo Dinosaur, Pak-ko-pi and Air Kelapa Bakar.

Teh Tarik

 

What is it? Malaysians consider Teh Tarik as the country’s national drink. Teh Tarik or literally translated as Pulled Tea is a drink that is famous among the Malaysian community. Its origin can be traced back to the Second World War where Indian-Muslim immigrants opened up tea stalls at rubber plantations to serve the workers there.

What is it made of? Teh Tarik is a mixture of black tea with condensed or evaporated milk. The tea used in preparing the drink is grown locally or regionally and has a strong bitter taste. The hot concoction is then pulled back and forth during its preparation between two cups or vessels from a height to release heat which results in a thick, frothy topping.

Where to get it? Teh Tarik can be found at all Malaysian restaurants, especially the Mamak shops (restaurants operated by the Indian-Muslim community). One of the most popular versions of Teh Tarik can be found in Kota Bharu, Kelantan, where Warung Pak Mat is well known for its foamy and extra creamy Teh Tarik Madu.

Sirap Bandung 

What is it? Pink coloured drinks are often associated with strawberries but it is a different case with the one and only, Sirap Bandung, a sweet and creamy drink that is simply irresistible.

What is it made of? Rose flavored syrup is mixed together with condensed or evaporated milk to create the pink coloured drink. There are many versions of Sirap Bandung that can be found throughout Malaysia. One recipe incorporates soda water for a fizzy taste while another adds grass jelly or what Malaysians call Cincau for texture.

Where to get it? This drink is famous and it can be found in almost every restaurant in Malaysia. It is also the drink of choice served at Malay weddings and during the breaking of fast (iftar) in Ramadhan.

Kit Chai Ping 

What is it? When you are in Sabah, be sure to try the modest Kit Chai Ping. This drink is famous for its refreshing properties and Sabahans love to drink it during hot, sunny days. With its sweet, sour and salty taste, the Kit Chai Ping is presumably the ‘national drink’ of Sabah.

What is it made of? The ingredients used to make this drink can be found locally in Malaysia. It is made basically with Kalamansi limes, sugar syrup, water and the Chinese salted sour plums which the locals call Ham Moi. It can also be served chilled by adding ice cubes.

Where to get it? Due to the popularity of this drink, most restaurants and cafes in Sabah have it. You can just go into any restaurants there and simply request for Kit Chai Ping, and on the off chance that you do not like it to be too sweet, say “kurang manis”.

Teh C Peng 

What is it? Talking about ‘national drinks’, if the previous drink is for Sabah, then Teh C Peng would definitely be the ‘national drink’ of Sarawak. This ice-cold drink is also called three-layer tea due to how the different ingredients of the tea are layered in a tall transparent glass. Teh C Peng would make an awesome revitalizing drink particularly on blistering hot days.

What is it made of? There are three main ingredients in Teh C Peng. The bottom layer is liquid palm sugar, over which condensed milk is poured, finished off with a top layer of strong black tea. The density of each ingredients results in the triple layers. One would give it a good mix before enjoying the drink.

Where to get it? This drink has gained popularity over the decades and it can also be found in peninsular Malaysia but if you are looking for the original Teh C Peng, Sarawak is the place to go.

Cendol 

What is it? Who can refuse the flavor of Cendol? A family favourite, Malaysians would queue up in the hot weather just to grab a bowl of Cendol.

What is it made of? A basic bowl of Cendol will have a mountain of finely-shaved ice, generously drizzled with palm sugar syrup and coconut cream. Slivers of green jelly made of rice flour add a nice texture and colour to this sweet dessert. Additional toppings can be requested such as sticky rice, durians or red beans.

Where to get it? According to some people, the best Cendol is in Melaka and Penang but rest assure, it can easily be found at roadside vans that sell rojak or laksa all over Malaysia.

Air Batu Campur 

What is it? Trifles for the Brits, tiramisus for the Italians, crème brulees for the French, banana splits for the Americans, and Malaysians have their own Air Batu Campur, fondly called ABC or sometimes Ais Kacang. The name actually means ‘mixed ice’ and it is one of the most adored dessert drink in Malaysian gastronomic history.

What is it made of? The basic components of a traditional ABC consist of shaved ice and red beans, finished off with a rose or sarsaparilla syrup as the topping. Be that as it may, the current ABC has an assortment of colours and a huge selection of toppings. Nowadays, one can enjoy theirs with frozen yogurt, palm seeds, sweet corn, grass jelly and alongside the syrup, it is ordinarily finished with sweetened condensed or evaporated milk as a final touch.

Where to get it? This dessert drink’s popularity is spread all across Malaysia and can be found everywhere. The hot and humid climate of Malaysia can make everyone dehydrated on a hot scorching day and ABC can simply quench that thirst away.

Air Mata Kucing

 

What is it? A standout among the most well-known drinks in Malaysia is perhaps Air Mata Kucing. It is a natural herbal drink which is nutritious and refreshing, particularly when the sun is blazing. It is no big surprise that Air Mata Kucing anchored the sixth place in the rundown of “50 Most Delicious Drinks From Around The World” by CNN.

What is it made of? The main ingredient of this drink is the Mata Kucing fruit (scientific name: Euphoria malaiense), which belongs to the same family as the Longan fruit. Researchers claim that Mata Kucing can help ease depression, prevent cells from becoming damaged and act as an anti-aging agent.  The other key ingredient is the monk fruit, which gives Air Mata Kucing its dark colour and sweet flavour. The undeniable benefits of monk fruit are widely known in the world of Chinese medicine.

Where to get it? The drink is sold throughout Malaysia but the most famous one is at Petaling Street, Kuala Lumpur. During a scorching sunny day, people would queue up in front of the stall just to get a sip of the Air Mata Kucing.

Leng Chee Kang

What is it? Leng Chee Kang is a healthy dessert drink made popular by the Chinese community. Believed to have a cooling effect on the body, it can be served warm or cold and is particularly favoured during hot and humid days. While it is not exactly a Chinese New Year dish, it is one of the most loved treats for numerous celebrations and festivals.

What is it made of? The fundamentals for this dessert drink may differ from place to place yet the primary ingredients used are lotus seeds, longans, dried persimmons and malva nuts, which the Malays call Kembang Semangkuk. Other versions of Leng Chee Kang may contain nuts, grains, quail eggs, collagen, grass jelly and basil seeds.

Where to get it? This dessert drink is famous in Malaysia and it can be found everywhere, not only during the festive seasons. Many restaurants and stalls in Malaysia offer a variety of Leng Chee Kang but the traditional one is always the best!

Pak-Ko-Pi 

What is it? It is a type of coffee that originates from Ipoh, ranked among the top three coffee towns in Asia by Lonely Planet. Truth be told, Ipoh is a popular stopover for people to appreciate nearby attractions and obviously, to take in the taste of that renowned Pak-ko-pi.

What is it made of? Pak-ko-pi is the Cantonese word for white coffee which represents the brewing process of the coffee beans. It is processed without added substances or ingredients. The word white here means that the coffee is unadulterated or pure. The roasting procedure for a standard coffee ordinarily includes roasting the beans with sugars, margarine and wheat. White coffee on the other hand is roasted with margarine, without the sugar, which gives the coffee a lighter colour. When you drink the white coffee, you can taste the diverse layers of flavours in the coffee, which is thick and aromatic.

Where to get it? As mentioned, Ipoh is the city that offers the original white coffee. OldTown White Coffee is one of the Malaysian restaurants that is famous for their white coffee so whenever you happen to be in Ipoh, be sure to try the Pak-ko-pi.

Air Kelapa Bakar

What is it? Those who love the refreshing taste of coconut may want to try the Air Kelapa Bakar version. In addition, those who drink it swear by its medicinal properties in increasing the body’s immune system, preventing diabetes and kidney stones and promoting fertility. They say that the Air Kelapa Bakar has softer coconut flesh, the consistency of jelly.

What is it made of? Fresh young coconuts are roasted whole inside a hearth or on a grill for up to four hours until the coconut water inside has boiled. Afterwards the coconut is left to cool before it is cut open and served. Some people drink it with a dash of powdered herbs – cinnamon, ginger, turmeric, and clove – to enhance the taste and aroma.

Where to get it? Popular since 2009, this drink can be found mainly in Sabah and on the east coast of Peninsular Malaysia. It is often sold at roadside stalls for RM 4.00 or RM 5.00.

Article source: http://blog.tourism.gov.my/feed/

Categories
Tourism Malaysia

10 DRINKS YOU ABSOLUTELY NEED TO TRY IN MALAYSIA

What else is so special about Malaysia beside its beautiful tourism spots and great infrastructure? Yes, you have guessed it right! They are the Malaysian local food and drinks. Being a multicultural country, Malaysia’s diverse community offers a wide variety of drinks to choose from. The influence of this diversity can be traced back to the Sultanate of Malacca era where traders from Europe, Arab and China brought in spices and herbs from their mainland to Malaysia, thus, creating the Malaysian drinks that can be found at the local restaurants and food vendors nowadays. There are ten drinks you absolutely need to try in Malaysia, namely Teh Tarik, Sirap Bandung, Kit Chai Ping, Teh C Peng, Cendol, Air Batu Campur (ABC), Air Mata Kucing, Leng Chee Kang, Milo Dinosaur, Pak-ko-pi and Air Kelapa Bakar.

Teh Tarik

 

What is it? Malaysians consider Teh Tarik as the country’s national drink. Teh Tarik or literally translated as Pulled Tea is a drink that is famous among the Malaysian community. Its origin can be traced back to the Second World War where Indian-Muslim immigrants opened up tea stalls at rubber plantations to serve the workers there.

What is it made of? Teh Tarik is a mixture of black tea with condensed or evaporated milk. The tea used in preparing the drink is grown locally or regionally and has a strong bitter taste. The hot concoction is then pulled back and forth during its preparation between two cups or vessels from a height to release heat which results in a thick, frothy topping.

Where to get it? Teh Tarik can be found at all Malaysian restaurants, especially the Mamak shops (restaurants operated by the Indian-Muslim community). One of the most popular versions of Teh Tarik can be found in Kota Bharu, Kelantan, where Warung Pak Mat is well known for its foamy and extra creamy Teh Tarik Madu.

Sirap Bandung 

What is it? Pink coloured drinks are often associated with strawberries but it is a different case with the one and only, Sirap Bandung, a sweet and creamy drink that is simply irresistible.

What is it made of? Rose flavored syrup is mixed together with condensed or evaporated milk to create the pink coloured drink. There are many versions of Sirap Bandung that can be found throughout Malaysia. One recipe incorporates soda water for a fizzy taste while another adds grass jelly or what Malaysians call Cincau for texture.

Where to get it? This drink is famous and it can be found in almost every restaurant in Malaysia. It is also the drink of choice served at Malay weddings and during the breaking of fast (iftar) in Ramadhan.

Kit Chai Ping 

What is it? When you are in Sabah, be sure to try the modest Kit Chai Ping. This drink is famous for its refreshing properties and Sabahans love to drink it during hot, sunny days. With its sweet, sour and salty taste, the Kit Chai Ping is presumably the ‘national drink’ of Sabah.

What is it made of? The ingredients used to make this drink can be found locally in Malaysia. It is made basically with Kalamansi limes, sugar syrup, water and the Chinese salted sour plums which the locals call Ham Moi. It can also be served chilled by adding ice cubes.

Where to get it? Due to the popularity of this drink, most restaurants and cafes in Sabah have it. You can just go into any restaurants there and simply request for Kit Chai Ping, and on the off chance that you do not like it to be too sweet, say “kurang manis”.

Teh C Peng 

What is it? Talking about ‘national drinks’, if the previous drink is for Sabah, then Teh C Peng would definitely be the ‘national drink’ of Sarawak. This ice-cold drink is also called three-layer tea due to how the different ingredients of the tea are layered in a tall transparent glass. Teh C Peng would make an awesome revitalizing drink particularly on blistering hot days.

What is it made of? There are three main ingredients in Teh C Peng. The bottom layer is liquid palm sugar, over which condensed milk is poured, finished off with a top layer of strong black tea. The density of each ingredients results in the triple layers. One would give it a good mix before enjoying the drink.

Where to get it? This drink has gained popularity over the decades and it can also be found in peninsular Malaysia but if you are looking for the original Teh C Peng, Sarawak is the place to go.

Cendol 

What is it? Who can refuse the flavor of Cendol? A family favourite, Malaysians would queue up in the hot weather just to grab a bowl of Cendol.

What is it made of? A basic bowl of Cendol will have a mountain of finely-shaved ice, generously drizzled with palm sugar syrup and coconut cream. Slivers of green jelly made of rice flour add a nice texture and colour to this sweet dessert. Additional toppings can be requested such as sticky rice, durians or red beans.

Where to get it? According to some people, the best Cendol is in Melaka and Penang but rest assure, it can easily be found at roadside vans that sell rojak or laksa all over Malaysia.

Air Batu Campur 

What is it? Trifles for the Brits, tiramisus for the Italians, crème brulees for the French, banana splits for the Americans, and Malaysians have their own Air Batu Campur, fondly called ABC or sometimes Ais Kacang. The name actually means ‘mixed ice’ and it is one of the most adored dessert drink in Malaysian gastronomic history.

What is it made of? The basic components of a traditional ABC consist of shaved ice and red beans, finished off with a rose or sarsaparilla syrup as the topping. Be that as it may, the current ABC has an assortment of colours and a huge selection of toppings. Nowadays, one can enjoy theirs with frozen yogurt, palm seeds, sweet corn, grass jelly and alongside the syrup, it is ordinarily finished with sweetened condensed or evaporated milk as a final touch.

Where to get it? This dessert drink’s popularity is spread all across Malaysia and can be found everywhere. The hot and humid climate of Malaysia can make everyone dehydrated on a hot scorching day and ABC can simply quench that thirst away.

Air Mata Kucing

 

What is it? A standout among the most well-known drinks in Malaysia is perhaps Air Mata Kucing. It is a natural herbal drink which is nutritious and refreshing, particularly when the sun is blazing. It is no big surprise that Air Mata Kucing anchored the sixth place in the rundown of “50 Most Delicious Drinks From Around The World” by CNN.

What is it made of? The main ingredient of this drink is the Mata Kucing fruit (scientific name: Euphoria malaiense), which belongs to the same family as the Longan fruit. Researchers claim that Mata Kucing can help ease depression, prevent cells from becoming damaged and act as an anti-aging agent.  The other key ingredient is the monk fruit, which gives Air Mata Kucing its dark colour and sweet flavour. The undeniable benefits of monk fruit are widely known in the world of Chinese medicine.

Where to get it? The drink is sold throughout Malaysia but the most famous one is at Petaling Street, Kuala Lumpur. During a scorching sunny day, people would queue up in front of the stall just to get a sip of the Air Mata Kucing.

Leng Chee Kang

What is it? Leng Chee Kang is a healthy dessert drink made popular by the Chinese community. Believed to have a cooling effect on the body, it can be served warm or cold and is particularly favoured during hot and humid days. While it is not exactly a Chinese New Year dish, it is one of the most loved treats for numerous celebrations and festivals.

What is it made of? The fundamentals for this dessert drink may differ from place to place yet the primary ingredients used are lotus seeds, longans, dried persimmons and malva nuts, which the Malays call Kembang Semangkuk. Other versions of Leng Chee Kang may contain nuts, grains, quail eggs, collagen, grass jelly and basil seeds.

Where to get it? This dessert drink is famous in Malaysia and it can be found everywhere, not only during the festive seasons. Many restaurants and stalls in Malaysia offer a variety of Leng Chee Kang but the traditional one is always the best!

Pak-Ko-Pi 

What is it? It is a type of coffee that originates from Ipoh, ranked among the top three coffee towns in Asia by Lonely Planet. Truth be told, Ipoh is a popular stopover for people to appreciate nearby attractions and obviously, to take in the taste of that renowned Pak-ko-pi.

What is it made of? Pak-ko-pi is the Cantonese word for white coffee which represents the brewing process of the coffee beans. It is processed without added substances or ingredients. The word white here means that the coffee is unadulterated or pure. The roasting procedure for a standard coffee ordinarily includes roasting the beans with sugars, margarine and wheat. White coffee on the other hand is roasted with margarine, without the sugar, which gives the coffee a lighter colour. When you drink the white coffee, you can taste the diverse layers of flavours in the coffee, which is thick and aromatic.

Where to get it? As mentioned, Ipoh is the city that offers the original white coffee. OldTown White Coffee is one of the Malaysian restaurants that is famous for their white coffee so whenever you happen to be in Ipoh, be sure to try the Pak-ko-pi.

Air Kelapa Bakar

What is it? Those who love the refreshing taste of coconut may want to try the Air Kelapa Bakar version. In addition, those who drink it swear by its medicinal properties in increasing the body’s immune system, preventing diabetes and kidney stones and promoting fertility. They say that the Air Kelapa Bakar has softer coconut flesh, the consistency of jelly.

What is it made of? Fresh young coconuts are roasted whole inside a hearth or on a grill for up to four hours until the coconut water inside has boiled. Afterwards the coconut is left to cool before it is cut open and served. Some people drink it with a dash of powdered herbs – cinnamon, ginger, turmeric, and clove – to enhance the taste and aroma.

Where to get it? Popular since 2009, this drink can be found mainly in Sabah and on the east coast of Peninsular Malaysia. It is often sold at roadside stalls for RM 4.00 or RM 5.00.

Categories
Tourism Malaysia

10 Malaysian Sweets & Desserts You Should Try

Sugar, spice and everything nice!

The sweetmeats and desserts of Malaysia, also known as kuih-muih or manisan locally, cater to the craziest taste buds in Asia, hence they are absolutely unique. Malaysians are extremely thrifty, yet have high expectations of their desserts. Through this almost impossible-to-meet criteria, we have seen a unique craftsmanship that has resulted in affordable and tasty treats. Here’s an eclectic list of kuih-muih and manisan from the melting pot of ethnicities that is Malaysia.

Ais Kacang, literally meaning “ice beans”, also commonly known as ABC (Air Batu Campur, meaning “mixed ice”), incorporates a variety of ingredients over shaved ice and drenched in copious amounts of evaporated milk and a traditional sweetener called Gula Melaka or coconut sugar. Traditionally the dish is served with roasted peanuts, other local legumes, buttered or creamed corn and grass jelly (cincau).

screen-shot-2016-09-23-at-12-18-59-pmAis Batu Campur

However, some local vendors have upped the ante by throwing in nata de coco cubes, adzuki beans, fresh fruit bites, pickled mango slices and even a dollop of ice cream. ABC is a godsend to those who can’t bear the boiling Malaysian weather. If you fancy this mouth-watering dish, check out Uncle Weng Kee’s 55-year-old beverage stall in Petaling Jaya for one of the best servings in Malaysia.

Malaysia is truly a sweet tooth’s paradise. We have some of the most sinfully sweet and colourful desserts. Kuih Lapis is probably one of the most iconic desserts in Malaysia as is impossible to dislike. This rice flour pudding comes in so many tantalising colours, shapes and sizes. The pudding comprises of stacks of sweet multi-coloured layers that have a gooey texture that melts in the mouth. This dessert is so popular that almost any vendor will give you high quality servings across Malaysia.

screen-shot-2016-09-23-at-12-20-36-pmKuih Lapis

Pisang Goreng is a traditional banana fritter that is to die for. Best served piping hot, the fried banana dessert is deceptively unappealing in appearance but is bursting with flavour. Made from fresh bananas coated in flour batter, it is fried for a couple of minutes and ready to serve. The sweet and savoury taste with a crunchy exterior and soft mushy interior can bring on unstoppable cases of the munchies. You can’t stop at just one, so be sure to order a couple on the go. Pisang Goreng is really popular all over Malaysia and can be found in any of the night markets and bazaars in any local township.

pisang-gorengPisang Goreng

Ondeh Ondeh is a quintessential local Malay delight that takes the cake (no pun intended) for being the funkiest looking pastry around. Made from either glutinous rice flour or sweet potatoes, the balls are coated with coconut kernel (santan) and hide a sugary brown Gula Melaka surprise right in the middle. Take a bite into one of these and expect the delightful juices inside to squirt out all over the place. Wearing fancy clothes while eating this is not recommended.

ondeh-ondehOndeh Ondeh

The hearts of Malaysians are not easy to win over when it comes to food. But mention Cendol and everyone will melt instantaneously. Cendol is made out of a frenzied mix of shaved ice, palm sugar, Gula Melaka, coconut milk and kidney beans that is sweet and blends mushy and crunchy textures in a heavenly balance. This sweet dessert is a close cousin of Air Batu Campur and can sometimes be found at vendors who sell desserts under the Ais Kacang (shaved ice) family. The best Cendol (highly contested among all vendors) is probably at Penang Road Teochew Chendul, which has been in operation since 1936.

screen-shot-2016-09-23-at-12-22-46-pmCendol

Apam Balik is a folded pancake with creamed corn and chopped peanuts. In between is anything thin and crunchy or thick and fluffy. These snacks are the perfect dessert if you need something filling and tasty. Imagine a crisper version of a crumpet with a crunchy interior.

screen-shot-2016-09-23-at-12-24-28-pmApam Balik

Putu Mayam is a rice flour dessert served with palm sugar and coconut milk. The best vendors usually cycle around residential areas in makeshift mobile food stalls. This is one traditional South Indian dessert that has been “Malaysianised” and is best had with a spot of chai.

putu-mayamPutu Mayam

Leng Chee Kang will melt away your worries. This traditional dish is served with longan fruits, lotus seeds, dried persimmons, malva nuts and sometimes quail eggs submerged in a beautiful boiled rock sugar broth. The dish can be served hot or chilled with ice cubes and is especially refreshing on a scorching hot day.

leng-chee-kangLeng Chee Kang

Bubur Cha Cha is like Cha Cha Mambo in your mouth … explosive! It is a Malaccan Nyonya sago porridge served with sweet potato chunks and coconut milk. The clever mix of local ingredients transports you to the simple lifestyles of the local Nyonya people in their traditional kampung abodes.

babur-cha-chaBubur Cha Cha

Last, but not least on our list is Ang Ku Kueh. It is the gooiest of gooey desserts that melts in your mouth to reveal a beautifully compacted sweet mung bean and peanut. The glutinous rice flour casing usually comes with intricate traditional Chinese designs that are amazingly detailed.

screen-shot-2016-09-23-at-12-27-18-pmAng Ku Kueh

 

For more cultural lessons head to http://www.tourism.gov.my/

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Categories
Tourism Malaysia

Restaurant Kampung Melayu @ Low Yat Plaza

November 7, 2012 during 4:29 pm

It is common for travellers to representation a internal cuisine whenever they transport to a unfamiliar land. With a appearance of blurb tourism, however, it has turn utterly a plea to locate an eatery that serves authentic internal cuisine as against to food served to tourists. So where would one be means to find a grill portion affordable nonetheless authentic Malay cuisine in Kuala Lumpur?

Restaurant Kampung Melayu, an affordable and authentic Malay grill right in a heart of KL

The answer is Restaurant Kampung Melayu, conveniently located during a belligerent building of Low Yat Plaza, in a heart of Bukit Bintang, Kuala Lumpur’s selling district. we had cooking there recently, pleasantness of Moola, a initial ever homegrown Cash-Back Lifestyle programme by ICT Utopia. Joining me on that day was Emily Tang of Sunrise Emily blog and all of us had a superb time and good laughs too, interjection to one sold dish. More on that later, though for now we can check out what Emily suspicion of Restaurant Kampung Melayu on her blog!

Some of a elementary though hearthy Malay dishes accessible during Restaurant Kampung Melayu

Why is affordable authentic Malay food that ambience good rather tough to find? Simply since of modernization and a change it brings with it, and maybe a time and bid taken to ready good Malay dishes. So we could suppose my pleasure to find myself face to face with some Malaysian favourites that evening.

The Mutton Biryani Rice

The Chicken Biryani Rice

Rice is an critical prejudiced of Malay cuisine, and served in many ways during Restaurant Kampung Melayu. We had a Mutton Claypot Biryani Rice, a Chicken Claypot Biryani and a Nasi Goreng Kampung, or encampment styled boiled rice. The biryani rice originates from a Indian subcontinent, and is a organisation favourite among Malaysians due to a incense and formidable reduction of tastes. Restaurant Kampung Melayu’s biryani tastes good though being overwhelmingly oily. The mutton was tender, while a duck was only right. Both were spicy, so those who are inexperienced to a feverishness should be aware of a sharp curry. The boiled rice was great, though once again counsel should be taken if we are not prejudiced to sharp food as this has manly chili padi influenced into a rice.

The sharp though tasty Nasi Goreng Kampung

Simple lovely unfeeling dishes that accompany a Biryani

The churned preserved vegetables or Acar

The rice dishes were accompanied by several unfeeling side dishes, including stir boiled cabbage, curry eggplant and churned preserved vegetables. These unfeeling dishes are customarily served with many Malay rice dishes and move a light and lovely ambience in contrariety to a abounding and flavorful rice dishes. The churned preserved vegetables, famous as acar, is really common and elementary plate to prepare, done with proposal cucumber, pineapple, onion and red chili preserved in vinegar. While sourish in taste, a plate is light and really refreshing.

The Daging Masak Merah

The Ikan Pari Bakar

We were also served with 3 categorical dishes – Daging Masak Merah, a sharp beef dish; Ikan Pari Bakar, sharp grilled ray; and Kailan Ikan Masin, stir boiled kalian with pickled fish. These dishes are meant to be taken with rice, customarily plain white rice, that is a tack for many Malaysians. The beef was tender, and had a sharp aftertaste, while a grilled ray was truly sharp and good grilled. The kalian was an engaging dish, a pickled fish providing a lot of flavour.

Stir Fried Kailan with Salted Fish

The Thai desirous Tom Yam Soup

We also had dual opposite soups – a Tom Yam Soup, that is indeed a Thai dish, and a Sup Lidah, or Cow’s Tongue Soup. The Tom Yam is a favourite among Malaysians, and is a common underline during many Malay and Chinese eateries. The Cow’s Tongue Soup might sound rather daunting, due to a prejudiced of beef that it features, though is indeed rather of a sweetmeat in Malaysia. The soup is a transparent soup incorporating an collection of ingredients, including spices. It is amiable compared to any Tom Yam as it does not use chilli in a preparation. we have to acknowledge that we customarily drive transparent of offal and that a Cow’s Tongue Soup was left alone by a cooking celebration for a incomparable prejudiced of a evening. That is until one of a braver souls ventured for a bite, and to a surprise, rated it really favourably. That sparked everyone’s interest, and before we knew it, we finished adult dogmatic that a Cow’s Tongue Soup was one of a nicest surprises of a evening!

The evening’s astonishing highlight, a Sup Lidah

Restaurant Kampung Melayu also offers standard Malaysian favourites like Satay and Otak-Otak. Satay, we consider would need no genuine introduction, being utterly good famous via a world. A elementary beef dish, satay is cooking grilled beef skewers served with peanut salsa accompanied with cucumber and onion slices. Otak-otak is sharp fish pulp wrapped in leaves that are afterwards grilled over an open fire. The Satay and Otak-otak served during Restaurant Kampung Melayu were tasty and are a good introduction to Malay cuisine.

The Satay and Otak-Otak

Roti Tissue

The Making of Roti Tissue

During a visit, we also had a ambience of Roti Tissue, a honeyed movement of a Roti Canai, an Indian bread. The Roti Tissue is a paper skinny roti canai that is flavoured with sugarine and precipitated milk. Different restaurants offer a roti hankie in opposite ways, Restaurant Kampung Melayu serves theirs in a cone shape. Finally, to hang adult a evening, we had some lovely honeyed lassi and mango lassi, as good as internal shaved ice desserts famous as ABC or Ais Batu Campur, and a fruity variant, a ABC Mango.

The Sweet Lassi and a Mango Lassi

The ABC Mango

The Original ABC

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