Malay And Indonasian

Malay and Indonesian

Nasi Padang

Malay dishes are adapted to local tastes and differ from Malaysian and Indonesian versions. Spice and coconut milk are common ingredients, although Chinese ingredients such as taupok (tofu puffs) and tofu (known as tauhu in Malay) have been integrated. Many Chinese adaptations of these dishes also exist.

·         Acar, pickled vegetables and/or fruits with dried chilli, peanuts, and spices. This condiment also has Indian and Peranakan versions.

·         Agar agar – agar extracted from seaweed that is usually moulded into a jelly-like cake, sometimes with layers and colourings, and in various shapes.

·         Ayam goreng, fried chicken

·         Ayam bakar, grilled chicken with spices. There is also a fish version, ikan bakar, and the dish can be made in many styles.

·         Ayam percik, barbecued chicken with a sweet-spicy marinade

·         Ayam penyet, fried "smashed" chicken that has been adapted from Indonesian cooking

·         Assam pedas, seafood and vegetables cooked in a sauce consisting of tamarind, coconut milk, chilli, and spices.

·         Bakso, also Ba'so, meatballs served with noodles.

·         Begedil or Perkedel, mashed potato mixture that is fried into patties, eaten together with mee soto.

·         Belacan, not a dish in itself, but a paste made from shrimps commonly used in spice pastes

·         Curry puff, also known as epok-epok, a flaky pastry usually stuffed with curry chicken, potato cubes and a slice of hard-boiled egg. Sometimes sardines are used in place of chicken.

·         Dendeng paru, an Indonesian dish of "dried" beef lung cooked in spices.

·         Gado-gado, traditional Indonesian salad with spicy peanut dressing

·         Goreng pisang, bananas rolled in flour, fried and eaten as a snack. There is also a version made from cempedak (jackfruit).

·         Gulai daun ubi, sweet potato leaves stewed in coconut milk.

·         Keropok, deep fried crackers usually flavored with prawn, but sometimes with fish or vegetables

·         Ketupat, rice cake. Steamed in square-shaped coconut leaf wrapping. Usually served with satay.

·         Lemak siput, shellfish cooked in a thick coconut milk-based gravy.

·         Lontong, compressed rice cakes (see ketupat) in spicy vegetable soup

·         Mee rebus, yellow egg noodles served in a thick sweet and spicy sauce made from fermented soy beans. Often served with a hard-boiled egg and shredded tofu puffs.

·         Mee siam, "Siamese noodle", or thin rice noodles in a tangy spicy soup; may also be served "dry". Often served with a hard-boiled egg.

·         Mee soto, a spicy chicken noodle soup, now often served non-spicy.

·         Nasi ayam penyet, Indonesian dish of flattened, lightly battered or batter-less, fried chicken served with spicy sambal, vegetables, and chicken-flavoured rice.

·         Nasi goreng, a spicy and sweet fried rice dish which originated from Indonesia.

·         Nasi lemak, rice steamed in coconut milk, usually served with omelette, anchovies (ikan bilis), peanuts, cucumber, sambal, and sometimes fried chicken or otak-otak. It is traditionally wrapped in banana leaves to enhance flavor, but is now common to see the dish wrapped in brown wax paper.

·         Nasi padang, an Indonesian meal of steamed rice with a wide choice of meat and vegetable dishes ranging from fried chicken to vegetable curry, for example.

·         Nasi kuning, a Javanese dish of rice cooked in coconut milk and tumeric, which turns the rice yellow.

·         Otak-otak / otah, spicy fish cake grilled in a banana leaf wrapping

·         Oxtail soup, oxtail cooked to tenderness in a soup with nutmeg, cloves, chilli, and spices.

·         Rendang, beef slow-cooked in coconut milk and Sumatran spices.

·         Roti john, egg-dipped bread filled with various ingredients (usually meat and onions) and then fried. Accompanied with chilli sauce.

·         Roti jala, fried lace pancakes usually served with curry

·         Sambal, not a dish in itself, but a common chili-based accompaniment to most foods.

·         Satay, grilled meat on skewers served with spicy peanut sauce and usually eaten with ketupat, cucumber and onions.

·         Soto ayam, a spicy chicken soup that features chicken shreds, rice cakes and sometimes begedil.