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FESTIVAL FOOD

Yummy!!!

Hari Raya came and went, but the delicious taste of Ramadhan treats still linger in our minds. Dine Malaysia was lucky enough to taste a variety of different dishes over the past month – some for the first time! – and we just had to share them here.

These traditional Malay dishes may seem intimidating at first, especially if you are new to Malaysian food. We dare you to be adventurous and try some of these delicious treats!

MUST TRY DURING MALAY FESTIVAL !!!


As a predominantly Muslim nation which takes care of the sensitivity of the Muslim citizens and tourists, "Halal" Malaysian cuisines are also served

Nasi dagang is a Malaysian and Southern Thai dish consisting of rice steamed in coconut milk, fish curry and extra ingredients such as fried shaved coconut, hard-boiled eggs and vegetable pickles. Nasi Dagang literally means “Trading Rice”.

Nasi Kerabu literally means “rice salad”.
Kelantan has a variety of Nasi Kerabu. Nasi Kerabu Biasa (‘Normal’), Putih (‘White’), Hitam (‘Black’, though the actual color is blue after the flower used as colouring in the recipe) and Kuning (‘Yellow’, for the turmeric used in the cooking process).

rice cooked in rich coconut milk probably is the most popular dish ubiquitous in Malay town and villages. Nasi lemak is considered as Malaysia's national dish. Another example is Ketupat or nasi himpit, glutinous compressed rice cooked in palm leafes, is popular especially during Hari Raya or Eid ul-Fitr. 

tempoyak, is a traditional condiment in Malaysia and Indonesia often mixed with coconut milk curries or pounded with chilies into a spicy dip.  It was developed as a way to both use overripe or poor quality durians and preserve them through the months after durian season. 

GULAI TEMPOYAK

NASI LEMAK 

ASAM LAKSA

tempoyak, is a traditional condiment in Malaysia and Indonesia often mixed with coconut milk curries or pounded with chilies into a spicy dip.  It was developed as a way to both use overripe or poor quality durians and preserve them through the months after durian season. 

Season the fish head with lime juice, salt and pepper, set aside

Heat up the oil in a sauce pan, saute the spice paste and the shrimp paste until throughtl cooked and fragrancePour the water and throw the tamarind paste, bring to boi

INSTRUCTION

Add the fish head and bring it to boil again

INGREDIENTS

NASI DAGING

NASI KERABU

FAMOUS MALAY FESTIVAL FOOD

Best Seller!!!

The influence of Malay cuisine give birth to ‘Nyonya’ dishes using Malay spices, dishes 

SPICY ASAM  PEDAS

Laksa Leaves,Daun Kesum, Vietnamese Corriander Leaves, Cambodian Mint from Kem Chick Supermarket

MALAY FESRIVAL FOODS ARE ALWAYS THE BEST!!

The legend of

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