Search results
Results From The WOW.Com Content Network
Rendang daging or Rendang Rembau: dark, woody coloured meat rendang. Traditionally made using water buffalo meat. These days, beef is commonly used instead. Rendang daging hitam: Kicap manis-based black-coloured beef rendang, a specialty of Sarawak. Rendang dendeng: thinly sliced dried meat rendang. [154] Rendang ikan: fish rendang. [155]
Kerutuk daging or daging masak kerutuk is a traditional food in Kelantan, Malaysia. [1] The main ingredient used to prepare this dish is beef (Malay: daging). [2] Kerutuk daging is a very rich type of coconut milk-based curry. Traditionally, it is best eaten with white rice, sambal belacan and ulam-ulaman or Malay salad.
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.
Malaysia (Popular in Singapore) Boiled noodle dish A popular noodle dish in Malaysia and Singapore. Mee siam: Peninsular Malaysia (Popular in Singapore) Siamese noodle A type of dish of thin rice noodles. Mee sup — — — — Mihun sup — — — — Soto: Nationwide Traditional noodle soup dish One of the popular noodle dish both in ...
Kerutuk Daging, a type of coconut milk-based curry. Traditionally it is best eaten with white rice, sambal belacan and ulam-ulaman or Malay salad. Ketupat, a variant of compressed rice, wrapped in a woven palm frond pouch. As the rice boils, the grains expand to fill the pouch and the rice becomes compressed.
Nasi goreng rendang (rendang fried rice), rich and spicy fried rice usually made from leftover rendang spices [106] Nasi goreng rempah, spicy fried rice with ample of bumbu spice mixture [107] Nasi goreng resek, fried rice with shredded chicken, beansprouts, and cabbages, specialty of Malang city in East Java. [86]
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.
Sambal daging/serunding daging A Malay style sambal prepared from meat and spices and cooked for more than 4 hours until the meat loses its shape, similar to meat floss. [70] Sambal stingray A Malaysian/Singaporean seafood dish of barbecuing stingray served with sambal paste. Sambal wader A Javanese dish made of yellow rasbora and sambal terasi.