Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

Malaysian Cuisine


  • Please log in to reply
119 replies to this topic

#31 SG-

SG-
  • participating member
  • 391 posts

Posted 26 May 2004 - 10:29 PM

Sop Kambing / Mutton soup with lots of chinese celery or at least I think they use chinese celery.

#32 JustKay

JustKay
  • participating member
  • 516 posts
  • Location:South East Asia

Posted 27 May 2004 - 08:44 AM

Perhaps, but I'll tell you that they had a sign up advertising that they served Nasi Ulam, what I described is what they gave me when I ordered Nasi Ulam, and other people sitting at the stall were eating the same thing (and other dishes, because you could also get fish curry and various other dishes there).

Heh heh .... so then we have 2 versions of Nasi Ulam - one Kelantan (the more popular one I guess) and one Terengganu (I assume you had this in Terengganu).

That's interesting.

TP, Shiewie & the rest - what about the Nasi Ulam you guys have eaten? It is all mixed up together or the leaves separate and dipped in sauces like what Pan had?

The only Nasi Ulam I have eaten/seen is similar to the one in the link. And I must say I've only been to Terengganu/Kelantan/Pahang only a few times.

Edited by kew, 27 May 2004 - 08:50 AM.


#33 JustKay

JustKay
  • participating member
  • 516 posts
  • Location:South East Asia

Posted 27 May 2004 - 08:49 AM

I think it would be possible to do a version of nasi ulam in the U.S., but you'd have to use American leaves, and it would suck not to have cashew leaves and such-like. Still, I suppose you could use some particularly interesting-tasting combination of leaves and perhaps edible flowers. And while we don't have pucuk paku, we have other edible ferns. It would take experimentation for sure, though, and certainly wouldn't taste the same.

Too lazy to try myself but I have seen daun selom being sold at Hahn Ah Rheum (not sure what the Koreans use it for?) and you can probably use the already blanched ferns they sell too.

Kacang botol from Vietnamese grocers. With the exception of bunga kantan, everything else is quite readily available these days. Then again myoga from Mitsuwa market might be a close substitute for bunga kantan... hmmm this might actually work!!! :hmmm:

Here's a recipe I found from the Star.

Ingredients
1kg cooked white rice (or Basmati rice)
Ingredients to be sliced finely:
10g kaffir lime leaves (daun limau purut)
2 onions
5 shallots
3 stalks lemon grass
2 stalks wild ginger flower (bunga kantan)
10g bird’s eye chilli (cili padi)
20g long beans
5g daun selom
5g four-angle bean (kacang botol)
3 eggs, beaten
4 tbsp cooking oil
Salt and pepper to taste
Method
Heat oil in a pan and fry the eggs to make an omelette. When the eggs set, scramble it in the pan and dish up.

With remaining oil in the pan, fry the sliced ingredients. Add white rice and fry evenly for about 15 minutes.

Toss in the cooked eggs. Season to taste with salt and pepper.

Yet another version of Nasi Ulam - this time with eggs and daun selom and FRIED!

I've always had Nasi Ulam made by Kelantanese. And this is like the one in the link posted - has daun kadok amongst others, salted fish and certainly no telur.

The recipes on the kuali site are good but most of them are not so original anymore - not that it's a bad thing. :smile:

Edited by kew, 27 May 2004 - 08:54 AM.


#34 su-lin

su-lin
  • participating member
  • 32 posts
  • Location:London, United Kingdom

Posted 27 May 2004 - 08:53 AM

Rojak! It's delectable (sweet stickiness of the sauce) and repugnant (belacan stinkiness of the sauce) at the same time and I love it. Pineapple is best. My partner told me on our next trip to Malaysia I have to go rojak hunting by myself, bec.  :wacko:  he can't stand the smell of it.

I know exactly what you mean! Opening up a packet of belacan causes my boyfriend to sniff the air furiously and demand, "What is that smell?!"

I love its scent though...reminds me of home. (I also like the scent of durian) :laugh:

And I much prefer the Chinese rojak that you describe here...Indian rojak is good but not my favourite.

#35 JustKay

JustKay
  • participating member
  • 516 posts
  • Location:South East Asia

Posted 27 May 2004 - 08:55 AM

And I much prefer the Chinese rojak that you describe here...Indian rojak is good but not my favourite.

Mmm ... rojak .. I like them too but I prefer the 'Jengganan' - a Jawa dish from Johor.

su-lin - the durian season has just begun!!!!

Edited by kew, 27 May 2004 - 08:56 AM.


#36 su-lin

su-lin
  • participating member
  • 32 posts
  • Location:London, United Kingdom

Posted 27 May 2004 - 09:09 AM

su-lin - the durian season has just begun!!!!

it's quite expensive in the UK! might start saving my pennies for a few pieces though!

#37 Shiewie

Shiewie
  • participating member
  • 621 posts
  • Location:Kuala Lumpur, Malaysia

Posted 27 May 2004 - 09:31 AM

TP, Shiewie & the rest - what about the Nasi Ulam you guys have eaten? It is all mixed up together or the leaves separate and dipped in sauces like what Pan had?


Nasi Ulam to me is what my gran used to make - the various herbs were shredded finely, the rice was stained blue from crushed bunga telang (clitoria) and it was all mixed up together with pounded dried salt fish and kerisik (dry roasted coconut). But this is the Penang nyonya version since that's what my gran was :raz:.

The Kelantanese shops in KL (Restoran Hasanah in Taman Tun and Restoran Jaya in Kelana Jaya) that I go to call the herby rice Nasi Kerabu instead - the herbs are shredded but are sprinkled on top of the rice with the kerisik, salt fish, sambal and budu (fish sauce). It usually comes with a steamed chilli that's stuffed with a mashed fish and coconut mixture. That said, there's always a a tray of fresh vegetables with budu and sambal available at the counter too :wink:.

Sigh - don't have my gran's recipe since :sad: my mum never learnt it as she's not interested in cooking, guess I could try and bug one of my aunts but I do have Rohani Jelani's and it's pretty good :cool:.

Have only been to Kelantan once many years ago as a child. Terengganu I used to visit almost yearly since my other set of grandparents used to live there. My favourites whenever I visited were Terengganu style Nasi Dagang and Roti Paung.

Terengganu style Nasi Dagang is slightly different from Kelantan's - a slightly chewy white rice is used instead of the speckled red rice in the Kelantanese version and the fish (Ikan Tongkol) is steamed with the curry served separately unlike the Kelantanese version where the fish is cooked in the curry.

Roti Paung are discs of tiny buttery buns all joined together. Buns can't really be Malaysian in origin I guess but they've always been around in Terengganu as far as I can remember. Wonder how they came about? Pan - do you remember eating any Roti Paung when you were living in Terengganu?

Edited by Shiewie, 27 May 2004 - 09:36 AM.


#38 Shiewie

Shiewie
  • participating member
  • 621 posts
  • Location:Kuala Lumpur, Malaysia

Posted 27 May 2004 - 09:47 AM

Why hasn't anyone mentioned laksa? Laksa laksa laksa.  :wub:  Curry laksa is good but I love a nice sour laksa assam even more.

Nasi lemak is such a humble dish and you can get it everywhere but it's one thing I would want first thing upon touching down in KL. I just love how the rice is coconut scented, but not gloppy or gluey with coconut milk. So lovely with a bit of sambal.

Rojak! It's delectable (sweet stickiness of the sauce) and repugnant (belacan stinkiness of the sauce) at the same time and I love it. Pineapple is best. My partner told me on our next trip to Malaysia I have to go rojak hunting by myself, bec.  :wacko:  he can't stand the smell of it.

:laugh: ecr - there are some pretty good rojak buah (Malaysian fruit salad with prawn paste) stalls in KL that are almost up to the standard of the ones in Penang. Buzz the next time time you're planning to visit in KL and we'll compile a list for you. You can even get them to do a take-away pack for you - they'll pack the sauce separately from the fruits, prawn fritters, crunchy you tiao and crushed peanuts each in their own plastic bag :biggrin:.

#39 spinoza

spinoza
  • participating member
  • 17 posts

Posted 27 May 2004 - 02:18 PM

Spinoza - tang hoon is long and threadlike. How long has it been since you last visited? Malaysia has changed quite dramatically over the last 10 years or so.

I know what tang hoon is, and I agree - worm-like is stretching it

It fits the "pearl" description rather well though

Last time I was back... probably a year or so ago

I haven't lived in Malaysia for around 10 years now, but I return to see the parents every once in a while

And to stock up on necessities like belacan and cincakluk

#40 spinoza

spinoza
  • participating member
  • 17 posts

Posted 27 May 2004 - 02:20 PM

While we're reminiscing about Malaysian food

Can anyone confirm that there is a restaurant in Kemaman that serves baked crabs?

I remember going... must be around 15 or 20 years ago now

If someone can hunt me up the address I'd be extremely grateful

#41 Pan

Pan
  • eGullet Society staff emeritus
  • 15,544 posts
  • Location:East Village, Manhattan

Posted 27 May 2004 - 03:54 PM

Perhaps, but I'll tell you that they had a sign up advertising that they served Nasi Ulam, what I described is what they gave me when I ordered Nasi Ulam, and other people sitting at the stall were eating the same thing (and other dishes, because you could also get fish curry and various other dishes there).

Heh heh .... so then we have 2 versions of Nasi Ulam - one Kelantan (the more popular one I guess) and one Terengganu (I assume you had this in Terengganu).

No, it was in the day pasar in Kota Bharu. :huh:

#42 Pan

Pan
  • eGullet Society staff emeritus
  • 15,544 posts
  • Location:East Village, Manhattan

Posted 27 May 2004 - 04:01 PM

Roti Paung are discs of tiny buttery buns all joined together. Buns can't really be Malaysian in origin I guess but they've always been around in Terengganu as far as I can remember. Wonder how they came about? Pan - do you remember eating any Roti Paung when you were living in Terengganu?

No, I can't remember those, Shiewie.

Sounds like you solved the mystery about the Nasi Ulam, though. It was apparently the non-Nasi Kerabu. :laugh:

What's the difference between Chinese and Indian rojak, Su-Lin?

#43 Shiewie

Shiewie
  • participating member
  • 621 posts
  • Location:Kuala Lumpur, Malaysia

Posted 27 May 2004 - 06:58 PM

While we're reminiscing about Malaysian food

Can anyone confirm that there is a restaurant in Kemaman that serves baked crabs?

I remember going... must be around 15 or 20 years ago now

If someone can hunt me up the address I'd be extremely grateful

Stuffed baked crabs are now a Kemaman / Chukai (think the town itself is called Chukai but is in the district of Kemaman ... and the port's called Kemaman too) specialty. One of the more well-known shops that serves this is Tong Juan Restaurant. It's on a row of pre-WWII shop houses that faces the river - does this sound familiar spinoza?

#44 JustKay

JustKay
  • participating member
  • 516 posts
  • Location:South East Asia

Posted 27 May 2004 - 08:42 PM

Shiewie - the colored rice with herbs and stuff (including kerisik) on top is what I know as Nasi Kerabu.

So, Pan - you had Nasi Kerabu then?

Usually, both of these Nasi as well as Nasi Dagang are sold at the same stall as some of the ingredients and coompaniments are common. But more often you'll find a makcik selling Nasi Kerabu and Nasi Dagang together.

Shiewie - now I want some Nasi Dagang! Kelantan style. :biggrin:

Edited by kew, 27 May 2004 - 09:09 PM.


#45 JustKay

JustKay
  • participating member
  • 516 posts
  • Location:South East Asia

Posted 27 May 2004 - 08:46 PM

What's the difference between Chinese and Indian rojak, Su-Lin?

I'm not Su-Lin but I'll reply anyways. :biggrin:

Chinese rojak is more fruit based and uses a lot of petis = that nasty smelling but yummy shrimp paste.

Indian rojak or Rojak Mamak is more peanut sauce based. I don't think it has shrimp paste. And it doesn't have fruit in it.

#46 Pan

Pan
  • eGullet Society staff emeritus
  • 15,544 posts
  • Location:East Village, Manhattan

Posted 27 May 2004 - 08:48 PM

So, Pan - you had Nasi Kerabu then?

Maybe, but it doesn't quite fit Shiewie's description because it was plain white rice (maybe cooked with a little coconut milk) with the leaves and dipping sauces separate.

#47 JustKay

JustKay
  • participating member
  • 516 posts
  • Location:South East Asia

Posted 27 May 2004 - 09:08 PM

So, Pan - you had Nasi Kerabu then?

Maybe, but it doesn't quite fit Shiewie's description because it was plain white rice (maybe cooked with a little coconut milk) with the leaves and dipping sauces separate.

LOL! Ok - so it's Nasi Ulam Pan Style. :biggrin: :raz:

Jangan marah ye? Lawak-lawak saja. Don't be angry, joke-joke only.

Pan - I saw a thread on fiddlehead ferns - are these similar to the pucuk paku here?

#48 Pan

Pan
  • eGullet Society staff emeritus
  • 15,544 posts
  • Location:East Village, Manhattan

Posted 27 May 2004 - 09:31 PM

I wasn't angry; I laughed.

I've had fiddleheads once and didn't like them. I thought pucuk paku was better. But the fiddleheads I had had a strong fern taste.

#49 SG-

SG-
  • participating member
  • 391 posts

Posted 27 May 2004 - 10:19 PM

So, Pan - you had Nasi Kerabu then?

Maybe, but it doesn't quite fit Shiewie's description because it was plain white rice (maybe cooked with a little coconut milk) with the leaves and dipping sauces separate.

LOL! Ok - so it's Nasi Ulam Pan Style. :biggrin: :raz:

Jangan marah ye? Lawak-lawak saja. Don't be angry, joke-joke only.

Pan - I saw a thread on fiddlehead ferns - are these similar to the pucuk paku here?

similar to pucuk paku but a much larger variety and sometimes a little stringy.

#50 Tepee

Tepee
  • participating member
  • 1,804 posts

Posted 27 May 2004 - 10:29 PM

TP, Shiewie & the rest - what about the Nasi Ulam you guys have eaten? It is all mixed up together or the leaves separate and dipped in sauces like what Pan had?

LOL, sounds like I had Nasi Ulam a la Pan too! It was a stall in Damansara Heights where you get to pick the veg you want. I always accompany this with a piece of Ayam Masak Merah....mmm mm.

On chinese rojak, to me, how good it is does not only depend on the sauce, but the keropok (crackers) quality. Good one at Jalan Batai.

There's quite a good Indian rojak in OUG. It's so good with chendol (must have kidney beans for me) that you always see these 2 stalls side by side. There seems to be a good one along the highway outside Damansara Utama; always see a long queue, but somehow haven't tried it yet.
TPcal!
Food Pix (plus others)

Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

#51 Pan

Pan
  • eGullet Society staff emeritus
  • 15,544 posts
  • Location:East Village, Manhattan

Posted 27 May 2004 - 10:37 PM

But what's the difference between the Chinese and Indian styles of rojak? I frankly don't know. And is there also a distinct Malay style?

#52 JustKay

JustKay
  • participating member
  • 516 posts
  • Location:South East Asia

Posted 27 May 2004 - 11:49 PM

There's quite a good Indian rojak in OUG. It's so good with chendol (must have kidney beans for me) that you always see these 2 stalls side by side. There seems to be a good one along the highway outside Damansara Utama; always see a long queue, but somehow haven't tried it yet.

I think I know this one - always have Mercedes and big cars also, right? And a mamak cendol stall beside it? It's alomst nearing to 1 Utama?

There's also another 'pair' of Rojak Mamak & Cendol on LDP near Taman Megah.

My DH has tried the one nearer to 1 Utama. He said it's quite good. I didn't try it coz ... umm ... I'm rather anal about where I eat especially the food preparation part. LOL!

Edited by kew, 28 May 2004 - 12:46 AM.


#53 Tepee

Tepee
  • participating member
  • 1,804 posts

Posted 28 May 2004 - 12:15 AM

Pan, you must have missed Kew's description on the difference btw chinese and indian rojak...scroll up a little.

Kew, yes, that's the one! Hah, I've got a weak constitution too, and I don't return to a stall which I've had "problems" with, except for this mamak restaurant near my ex-office. It was the only one around in that area, and I just couldn't bring myself to believe that they were the cause of my grief. The reactions usually come very fast...takes me just from the shop to my office. Besides, now that I'm home-bound, I've been having home-cooked meals which spoils the whole seasoned set-up of my stomach from when I used to eat out a lot.
TPcal!
Food Pix (plus others)

Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

#54 Pan

Pan
  • eGullet Society staff emeritus
  • 15,544 posts
  • Location:East Village, Manhattan

Posted 28 May 2004 - 12:25 AM

Pan, you must have missed Kew's description on the difference btw chinese and indian rojak...scroll up a little.

You're right, TP. Sorry, Kew. :blush:

#55 JustKay

JustKay
  • participating member
  • 516 posts
  • Location:South East Asia

Posted 28 May 2004 - 12:28 AM

Pan, you must have missed Kew's description on the difference btw chinese and indian rojak...scroll up a little.


Dontcha know? Pan is a forum host, thus he's on a different level ie he doesn't read newbie's and/or non-professional's post. LOL! :raz: :biggrin:

Pan - I hope the recipes below will give you some idea.

Ingredients for the sauce for Chinese Rojak/Rojak Buah/Rojak Petis :

1 tsp belacan powder
1 tbsp toasted sesame seeds
1-2 tbsp roasted peanuts, pounded
3 tbsp heko or black prawn paste
1 tbsp thick soy sauce
13-14 bird chillies (cilipadi), finely chopped or pounded
1 tbsp chilli paste
7-8 tbsp sugar or to taste
l tsp salt or to taste
1/2 cup lukewarm water


Ingredients for the sauce for Indian Rojak/Rojak Mamak

8 shallots
3 cloves garlic
3 fresh red chillies
3 dried chillies, soaked until soft
3/4 tsp belacan stock granules
75g mashed sweet potatoes
75g gula Melaka
1½ tbsp tamarind, mixed with 50ml water and squeezed for juice
600ml water
125g toasted peanuts, pounded
3/4 tsp salt or to taste
3 tbsp oil

Also, this sauce is cooked.

Oh and look! Newfangled Rojak :biggrin:

And don't forget Rojak Tauhu!



p.s. : TP - my 'problem' isn't so much as to the 'stomach' but more to the gag factor.

Edited by kew, 28 May 2004 - 12:45 AM.


#56 JustKay

JustKay
  • participating member
  • 516 posts
  • Location:South East Asia

Posted 28 May 2004 - 12:36 AM

it's quite expensive in the UK! might start saving my pennies for a few pieces though!

Do you get the 'fresh' ones or frozen?

I can always eat some for ya. :wink:

Pan and SG - thanks for replying on the fiddlehead ferns. I used to love them cooked Masak Lemak (coconut milk gravy/soup ? dish) but I don't eat them anymore. There are a lot of food I love as a child that I don't enjoy now.

#57 Pan

Pan
  • eGullet Society staff emeritus
  • 15,544 posts
  • Location:East Village, Manhattan

Posted 28 May 2004 - 12:57 AM

Oh and look! Newfangled Rojak :biggrin:

Apples, really untraditional!

The Malaysian restaurants I've been going to in Flushing, Queens and Manhattan's Chinatown tend to include tofu, jicama, cucumber, and pineapple in their rojak, which is of course Rojak Cina. A bunch of people have come here from Ipoh. I visited Ipoh last August. Beautiful, pleasant city (with delicious food!) but no work. :sad:

#58 su-lin

su-lin
  • participating member
  • 32 posts
  • Location:London, United Kingdom

Posted 28 May 2004 - 01:19 PM

Chinese rojak is more fruit based and uses a lot of petis = that nasty smelling but yummy shrimp paste.

Indian rojak or Rojak Mamak is more peanut sauce based. I don't think it has shrimp paste. And it doesn't have fruit in it.

Yup, that about sums it up...there's another name for Indian rojak and I'm going to look it up now...can't find it...is it pasembar? Can anyone confirm or correct this?

I recall all my Chinese rojaks containing tofu, jicama, cucumber, pineapple...there's probably more...oh yeah, peanuts on top too.

Indian rojaks are fritter based...lots of deep fried goodies...tofu, prawn fritters, just plain ol' flour fritters...all topped with that peanut based sauce that....well...reminds me of satay sauce in texture but NOT taste. Topped with some shredded veg...I recall cucumber and jicama... Hard boiled egg and boiled sotong (squid) optional. I think there can be some potato...

Hey, there's another favourite! Satay! I love pork satay but during my recent trip to KL, my uncle and I couldn't find a Chinese satay vendor...

Pohpia! Sorry, I just keep thinking of different dishes as I go along...

I thought I'd share some food porn...there's a photo of Indian rojak there somewhere...

#59 su-lin

su-lin
  • participating member
  • 32 posts
  • Location:London, United Kingdom

Posted 28 May 2004 - 01:43 PM

Do you get the 'fresh' ones or frozen?

We can find the fresh ones in Chinatown and I can also find it in my local Thai shop. Whole or sections on styrofoam trays, shrink wrapped.

Come to think of it, I see more fresh durian around than fresh jackfruit.

#60 Gul_Dekar

Gul_Dekar
  • participating member
  • 186 posts
  • Location:Wageningen, Netherlands

Posted 28 May 2004 - 09:22 PM

Hey, there's another favourite! Satay! I love pork satay but during my recent trip to KL, my uncle and I couldn't find a Chinese satay vendor...

There used to be one in Brickfield's near the YMCA. Not sure if the guy is still there anymore tho. Also go to Malacca to have it, in Tanjong Kling if I remember correctly. :biggrin: