After my trip to Malaysia last year, I have been experimenting with Malaysian cuisine in my kitchen, making dishes with sambal (spicy red chily sauce), lemongrass, ginger, and coconut milk. The dishes I made ranged from very hot to mildly spicy. …
Singapore, the world’s only island city-state, is a tropical country in Southeast Asia. It is situated at the southernmost tip of continental Asia and peninsular Malaysia, with Indonesia’s Riau Islands to the south….
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….
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