In part 4 of Malaysian Cuisine, I will be talking about dinner I had at The Melting Pot restaurant on my last night in Melaka and the breakfast at Courtyard @Heeren Boutique Hotel the next morning.
The Melting Pot like many restaurants in Melaka serves Peranakan food, which is bright in color and invigorating in flavor.(You can learn about the meaning of Peranacan from Malaysian Cuisine -Part 3.)
Here is what I ate that night.
Pongteh Asam is chicken sauted with bean paste mixture, gula malaka (palm sugar), and potatoes. This dish like many dishes in Asia is served with the side of rice.
Chili Garam, Salted Chili Chicken, is chicken cooked in chili mixture. This dish was the spiciest dish I had on my trip to Melaka. The color should have been one of the clues 🙂
Lotek is a vegetable salad, in which the vegetables can be either lightly steamed or served raw. In this salad, julienned carrots, onions, and cucumbers, and fried tofu are tossed in spicy peanut sauce. Then they are placed on a bed of lettuce and topped with toasted chopped peanuts.
Kangkong Goreng, stir fried water spinach, is a popular Asian dish. There are many variations of Kangkong, but this is a spicy one and is prepared by stir-frying water spinach, onions, and chili peppers.
I am not posting pictures of all I ate for breakfast (I ate a lot of good food.), but I would like to share with you three delicious pastries I tried that morning, which were new to me.
Mini Coconut Tarts consist of basic tart shells and the filling made with shredded coconut, butter, and palm sugar.
Chicken Curry Puffs are served for breakfast or as an appetizer. The crispy shell is made from pastry dough which is then filled with chicken and potatoes cooked in curry.
Kuih Bom, Sesame Balls, is a type of crispy fried pastry made with glutinous rice flour. The center of the balls is usually filled with shredded sweetened coconut, nuts, or red bean paste, and then these delicious treats are coated with sesame seeds.
On this trip, even though I didn’t become an expert in Malay culinary, but I learned a great deal about local food and how it is prepared. I tried food that sent my taste buds on a trip: spicy, very very spicy, tangy, sweet, savory and various combinations of them all. On this note, I am ending Malaysian Cuisine series, but I am looking forward to sharing with you recipes inspired by this experience.