A well-known breakfast-time meal that is vastly popular with the people of Terengganu and Kelantan, nasi dagang (traders' rice) is a traditional delight comprising rice that is cooked in coconut milk, thus rendering it soft, milky and utterly delicious. Most times, it is served with either curries or sambal to provide that flavourful, spicy touch.
A Nyonya-inspired noodle-soup meal that is said to have originated in the Peranakan kitchens of Penang, Mee Jawa has long since become a national favourite. The noodles are generally served in thick tomato or potato based soup, and, with just that right dash of limes’ sourness, is sure to heal open any (or all!) faltering appetites.
Dense and crumbly in texture and crammed with sweet potato goodness, these cupcakes are irresistible, especially when topped with creamy sweet potato cream. Drizzle with sweet potato white chocolate glaze and sprinkle with toasted almond nibs.
Flavourful as local herbs and spices go, laksa is spawned off the peranakan culture, and has long since grown into the hearts and stomachs of food-loving locals and expatriats alike. The various cultures and areas in which laksa is served have, through the ages, resulted in variants being born to suit the flavours and tastebuds of the locals. This particular recipe is a variant that hails from Sarawak, and is one of the Four Points by Sheraton's best-selling signature dishes.
STANDFIRST: When you mention the word dessert, most people will immediately think of traditional cakes, cookies or flaky pastries. But here in the Southeast region especially in Penang, we have our own unique dessert and it’s called Nyonya Kuih. This delectable bite- sized snack comes in different shapes, colours and texture which without a doubt make a crowd pleaser.
Originally an easy catch for kampung dwellers surrounding rivers, lakes and paddy fields, the snakehead (ikan haruan) today has become a prominent dish in Malaysia cuisine. It is often fried, grilled or put in soups, and is said to have healing properties for those in recovery from surgery and for new mothers in post-natal healthcare. This recipe utilises the distinct, delicious taste of ikan haruan for the making of one of Malaysia's favourite appetisers, otak-otak, which is cooked in a sauce of tempoyak (a filling made of durians). This delicious mix of flavours is wholly unexpected, yet entirely Malaysian.