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Rendang Kedah: reddish-hued rendang, incorporates the use of red sugar, turmeric leaves, kaffir lime leaves due to the Thai influence on the state cuisine, a specialty of Kedah. [180] Rendang Kelantan/Terengganu or kerutuk daging: slow-cooked meat mixed with a unique spice known as kerutub, coconut milk, kerisik and some palm sugar. [177]
Nasi lemak Medan with emping and potato crisps, sweet fried tempeh, beef rendang, egg balado, perkedel and cucumber, topped with egg bits and fried shallot. The Medan Melayu Deli version of nasi lemak is usually served with choice of side dishes either rendang (beef or chicken) or balado (egg or shrimp in chili sauce).
Gulai is a Minangkabau class of spicy and rich stew commonly found in Indonesia, [4] Malaysia and Singapore.The main ingredients of this dish are usually poultry, goat meat, beef, mutton, various kinds of offal, fish and seafood, as well as vegetables such as cassava leaves, unripe jackfruit and banana stem.
Malay cuisine (Malay: Masakan Melayu; Jawi: ماسقن ملايو ) is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia (parts of Sumatra and Kalimantan), Singapore, Brunei, Southern Thailand and the Philippines (mostly southern) as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Rendang, chunks of beef stewed in spicy coconut milk and chili gravy, cooked well until dried. Other than beef, rendang ayam (chicken rendang) and rendang itik (duck rendang) can be found; Daun ubi tumbuk, cassava leaves in coconut milk; Kalio, similar to rendang; while rendang is rather dry, kalio is watery and light-colored; Gulai ayam ...
Nasi kari (lit. ' curry rice ') is an Indonesian rice dish from Acehnese, Minangkabau and Malay as well as Javanese cuisine.This rice dish is popular in Sumatra and Java, [1] [2] Indonesia.
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Ayam buak keluak is a famous Peranakan dish which can be found in Indonesian, Malaysian and Singaporean cuisine. Keluak and the tamarind gravy being the most important ingredient, it is one of the most time-consuming Peranakan dishes to make. [3] The spicy gravy consists of several spices including candlenuts, turmeric, chilli, galanga and belacan.