Food is everywhere! My first stop while in Malaysia's Chinatown was this jerky stand. These goodies are made from ground meat + spices, flattened, dried and then grilled. They are absolutely to die for!
Next up....Satay, another must eat to add to the list for anyone visiting M'asia. Your choice of chicken or beef, deliciously prepared and served with fresh slices of cucumber, onions and their dipping sauce. They're a bit greasy, probably from coconut milk but who cares!?! They're too good to pass.
What is this? I dunno, but it tastes good. It's cendol in a bright pink, sweet, milky liquid. I know what you're thinking...yes, it does look like Pepto Bismol.
I have this thing for bright colors and instead of shying away from eating brightly colored foods I actually go after them. This drink caught my eye and I just had to have a taste. I has a unique pleasant flavor.... Perfect for a hot day and to wash down the satay and jerky.
Hats off to you Malaysia, your food is delicious and your people are wonderful!
12:47 AM |
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So glad u had fun in Msia. Yup, I was born there but currently living in Ontario. If u want to reproduce satay here, it's really easy, esp. in the summer on the BBQ. There are several great mixes for the marinade, but for the dipping sauce, I recommend Ayam brand satay sauce. Just heat up in the micro(add some coconut milk to dilute a bit). Enjoy!
Hi..it's me posting again abt Msian food. I forgot to mention there is this great blogsite www.eatingasia.typepad.com that features asian food and has a huge section on Msian street food.
Btw, there is no need to post this; it's just for your info. My email is c55n@yahoo.com
Thx for a great webite!
Am glad that you enjoyed your stay in my country.
The satay are brushed with oil every now and then when being grilled.That's the reason for being greasy...but who cares.They are so tasty. :)
The red colour drink is called bandung drink, a concoction of rose flavoured syrup and milk.This drink is popular in Malaysia and Indonesia.
Just discovered your blog and having lots of fun trying out the recipes.Thanks!
Glad to hear that you love Msia, so do I. Whenever we miss Msia food, we will drive over to JB... :)
Actually making your own satay sauce is quite easy and one short-cut method without resorting to ready-made pastes would be to prepare a paste with spices like galangal, turmeric and lemongrass added to shallots, garlic, chillis and tamarind juice. Roast it till fragrant and then add in chunky peanut butter and coconut milk and you'll get a pretty decent gravy.
Bandung is a popular drink in Singapore, Malaysia and Indonesia - in fact where there are Malay people. I used to drink lots of it as a kid but must have outgrown it now.
It looked like a great trip that you've had in Asia and glad to see you back home cooking and blogging again :-).
Oh and the jerky you mentioned's known as Bah Kua (in Hokkien). I may be biased but the best bah kua as far as I'm concerned comes from Singapore's Lim Chee Guan. I have just brought back a kg on my last trip back and have frozen half of it so that I may enjoy it slowly, though of course nothing beats eating it freshly off the grill... Love to eat it with plain rice porridge.
you can find the rose syrup recipe here...add more water if you find it too sweet. i tried it and it was fantastic!!
you can find the rose syrup recipe here...add more water if you find it too sweet. i tried it and it was fantastic!!
http://crystalbyblog.blogspot.com/2006/05/bandung-rose-syrup-milk-drink.html
Thank You. I'm very proud that I'm a Malaysian but am currently living in Australia. Actually Vietnamese food are quite similar to Malaysian food with a dash of chilli added. Satay sauce if you wanted to cook it yourself don't use peanut butter. Roast some skinless peanut instead, pop them in the oven at 160 degree C until golden. One large onion, lemon grass, chilli, galangal and tamarind juice or dried tamarind slices. Blend them together and fry with oil in a wok till oil seeps out add water or if you like coconut milk. Bring to a boil add blended roast peanut and tamarind juice or 2-3 dried tamarind slices. season with salt and sugar.bring to a boil. Stir the mixture to prevent burning. Let sauce boil for 10 minutes, then turn off the fire. Sauce will thicken if you let it sit for a few hours. If it's too thick add some water and bring back to a boil again. You can make a big pot and freeze some in take-away boxes the freezer. The taste should be quite sweet and a little tangy and salty. The colour will be depending on how long you cook your wet spices. Good luck for trying.