My first encounter with durian – its smell to be precise – was in a hotel in Singapore. As I was walking down the hall past a room service cart full of cleaning supplies, I got overwhelmed by very strong unfamiliar smell….
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….
In Part 3 of Malaysian Cuisine, I’ll be talking about a culinary experience I had at Kocik Kitchen – Nyonya Restaurant, Peranakan restaurant in Malacca. Perenakans are descendants of Chinese traders who married Malay women, and settled in Malaysia, developing their own style of cooking, language, and dress code. They are also known as Straits Chinese….
Malacca (Melaka) City, the capital of the state of Malacca, is located on the west coast of peninsular Malaysia. With a rich historical, cultural, and gastronomic influences from previous Portuguese, Dutch and British rulers, Malacca has developed a unique appeal when it comes to food travel….
In Part 2 of Malaysian Cuisine, I will be talking about a lovely dinner I had at Permas Seafood Village on my last day in Johor Bahru.
According to the restaurant’s website, Permas Seafood Village prides itself in serving only the freshest live seafood, and their menu is influenced by the Chinese, Thai and Malay cuisines, reflecting Malaysia’s cultural diversity and history.
As you enter the restaurant you will see large number of fish tanks filled with various types of seafood ranging from giant groupers to bamboo clams.
With the outdoor sitting next to a fish pond, you can watch the fishermen patiently waiting for their catch and enjoy the view of the Johor Straits and Singapore, which are right across from the pond.
Here is what I had that evening:
Fresh watermelon juice, which was very refreshing after a hot day.
Hot red and green chilies were brought to the table, but I decided to skip them this time. They looked dangerous 🙂
Oysters served with fried onions, Sambal sauce, and lemon wedge were very fresh and juicy.
Shrimp made with the restaurant’s Signature Special Sauce was not only delicious but also beautiful to look at.
Bamboo Clams steamed with garlic, and vermicelli were delightful.
And the star of the evening Jack fish Sambal cooked in Sambal sauce (spicy sauce made from chilies) was fall of the bone delicious, and the bright colors of this dish were amazing!
Everything I tried in this restaurant tasted great, but who knows, I went there only once.
More to come in Malaysian Cuisine-Part 3
With its multicultural history, Malaysian cuisine is a melting pot of cooking traditions and styles influenced by indigenous people, traders, colonizers, and migrants. Malaysia’s geographical location on the crossroads of the Asian spice trade routes has played an important role in the formation of modern Malaysian cuisine. Contributions made by Malay, Chinese, Indian, and other ethnic groups made Malaysian food unique with a splendid array of flavors. Colorful, flavorful, and fiery are the words that describe Malaysian cuisine.
In Part 1 of Malasian Cuisine, I will be talking about 4 dishes I tried in Johor Bahru: Nasi Lemak, Roti Jala, Laksa Nyonya, and Nasi Ambeng. I very much enjoyed all of them and plan on adding them to my menu, and I have to admit that my taste buds went on a wild ride during my trip to Malaysia.
Nasi Lemak, unofficial national dish of Malaysia, is one of the most popular Malay dishes. It comes in many varieties, but the traditional Nasi Lemak consists of the rice cooked in coconut milk with pandan leaf, fried anchovies, fried peanuts, cucumber slices, sambal (spicy chili sauce), and a hard-boiled or fried egg. Fried chicken, fried fish, or beef stewed in coconut milk are added to the dish for a protein rich meal. Even though it is commonly eaten for breakfast, Nasi Lemak is widely available throughout the day in restaurants and with street vendors.