WORLD HERITAGE DESTINATION

WORLD HERITAGE DESTINATION

Saturday, June 26, 2010

From Yahoo Travel :

 Ayam Buah Keluak

Photo Credits - Pinoy Food















Nonya Cuisine is a must try in Malacca,
where you can find mouthwatering food combining
Chinese ingredients with Malay herbs and spices.
The Malaccan version of Nonya Cuisine favor the
use of coconut milk, and is therefore richer in taste.
Ayam Buah Keluak is a popular Nonya dish, which
is chicken stewed with black nuts. Don’t be put off
by the murky, ink-like gravy! The sauce is rich and
creamy, and mixes very well with the kepayang nuts
and chicken meat.

Ikan Bakar

Photo Credits - avlxyz















The aromatic grilled fish dish is another must-try –
ikan bakar (literally, burnt fish in malay). The fish is
marinated in a myriad of spices, then wrapped in banana
leaf and grilled over charcoal fire. In Malacca, head
towards Perkampungan Ikan Bakar Terapung, 11 km
off Malacca Town, where you can get freshly barbequed fish
along with a good selecion of seafood such as cockles,
squids and oysters grilled on the spot.
Nasi Kandar
Photo Credits - EightySixx















Nasi Kandar is a popular northern Malaysia dish
that originated from the state of Penang, so its small
wonder you’ll find so many stalls around the state offering
this dish. This Malaysian staple comprises simply of plain
or flavored rice accompanied by side dishes such as fried chicken,
curried spleen, cubed beef, fish roe, fried prawns or fried squid.
A mixture of curry sauces is then poured on top, imparting a
diverse taste to the rice. Other than in Penang, Nasi Kandar is
also a popular dish in Ipoh, Malacca and more.
Nasi Lemak
Photo Credits - emrank















Perhaps the most popular and ubiquitous staple
of Malaysian cuisine is nasi lemak, a simple dish
comprising of rice cooked with coconut milk, ikan bilis
(fried anchovies), roasted peanuts, some vegetables and
a generous portion of a tasty sambal chilli.
This is a popular dish that can be found all over
Southeast Asia, each with their own local influences
in the dish.
About the Author
Nikolas Tjhin is the editor for Unearthing Asia, a travel zine focusing on Lifestyle,
Culture and Attractions all over Asia.
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(NON-HALAL FOOD REVIEW):
Gastronomy: Melaka, Malaysia

Four Friends Discover 


Great Food in Malacca

By Tiong Sue Lynn


Since Jeen was back in KL, we decided to go to Malacca for a day – 
just to eat! Initially, it was just Jeen, Rif and myself, but eventually, 
we managed to drag Brian along.


Upon reaching Malacca, we made a beeline for the kuay toew th’ng 
that Rif claimed was good. I am not exactly sure of the shop’s name, 
but it is right opposite the BAM (Badminton Association of Malacca)
in Jalan Tengkera.


The kuay teow came laden with large chunks of fried lard, 
slices of pork, fish balls and a generous sprinkle of fried shallots.
The lard was crispy and crackled slightly in the mouth. 
I found the tender pork slivers very tasty and the fish balls were springy. 
A standard bowl costs RM4.


After that satisfying start, Rif took us to a house in 
Jalan Tengkera to buy some Nyonya kuih. Apparently, 
only the locals know about Baba Charlie Nyonya Cake.
I went gaga at the sight of the colourful home-made kuih,
and bought a box of pineapple tarts (RM12), 
kuih bongkong (50 sen apiece), onde-onde 
(50 sen per pack) and kuih dadar (50 sen).


The onde-onde was three-quarters the size of a golf ball 
and coated with freshly grated coconut. I took a bite, 
and the thick, caramelised gula Melaka oozed out of 
the glutinous pandan-flavoured skin.


Absolutely lip-smacking! Kuih bongkong is not something 
commonly found in KL, so I always insist on eating it when
I am in Malacca. It has a soft, slightly chewy texture and
is drizzled with gula Melaka.


Baba Charlie Lee is located at 72, 
Jalan Tengkera Pantai 2,
75200 Melaka. It is closed on Thursdays.


Lunch was pork satay at Kedai Satay Xiang Ji in 
Jalan Portugis. The satay was delicious, with just the
right balance of meat and fat. The well-marinated chunks
of pork were meltingly tender. Again, we steered clear
of the usus (intestines) satay, but Rif eats it without fail when 
he is in Malacca.


Restoran Satay Xiang Ji is located opposite SRJK Pay Teck
(near Jonker Street). The address is 50, Jalan Portugis,
Jalan Hang Jebat,
Melaka.
At 3pm, we decided to go for chai tau kueh (fried carrot cake) at 
Jalan Tengkera. The stall is located under the huge Ketapang tree 
(there is only one tree). The fried carrot cake (chai tau kuih) is Rif‘s 
favourite while I love eating the char kuay teow with sweet sauce, 
so we ordered two plates of each. On top of that, we also ordered 
a plate of loh bak (Malacca style) to share.


The Malacca version of chai tau kueh has no bean sprouts,
uses lots of dark soy sauce and is crispier. The soft yet firm carrot cake 
got its piquant undertone from the famous Malacca chilli. It was not
overly spicy; just enough to tickle your taste buds. 
The distinct wok hei imparted a nice smoky flavour to the
slightly crisp carrot cake.


The sweet sauce (hae kor) was a contrasting
complement to thechar kuay teow and raw cockles. 
Very tasty and addictive! I thought the loh bak was mediocre.
Topped with a sweetish chilli-based gravy, it was quite greasy
and the batter was too thick. I like the Penang loh bak better.


Soon after that, we had durian cendol at Jeta Grooves,
near Mahkota Parade. Yes, we still had stomach space for that! 
The smooth ice-shaving concoction came with a generous serving of 
creamy coconut milk and decadent gula Melaka.


The durian was thick and creamy, with a slight bitter aftertaste.
This gave an interesting twist to the typical cendol
The creaminess and the pungent aroma linger on, so we were 
very careful not to burp in the car!


Jeta Groves is at 170, Taman Melaka Raya, 75000 Melaka.


We went for dinner at Ban Lee Siang, famous for its satay celup.
Satay celup is similar to lok lok, except that the skewered items are 
cooked in a pot of boiling hot peanut sauce instead of a pot of boiling water. 
The place was packed and there were even people waiting outside for tables.
The satay sauce packed a punch; I love its nutty, fiery taste.
Do ask for some bread cubes to dip into the sauce, as it absorbs the gravy better.


Restoran Ban Lee Hiang is located at 45-E, Jalan Ong Kim Wee, 
75300 Melaka.


Our final stop was Sin Yin Hoe at the end of Jalan Hang Jebat.
We shared a plate of oh chien (oyster omelette), or mee (oyster mee)
and soft-shell crabs. The oh chien came full of juicy oysters.
Don’t ask me to choose between this and Penang’s version; they are very
different and I like them both!


Cooked with small but juicy oysters and topped with bits of lard,
 the or mee was really good stuff. But the star of the show had to be
 the soft-shell crabs. Deep-fried till golden brown, the combination of 
delicate crabs and light batter simply melted in the mouth.
Restaurant Sin Yin Hoe is located at No. 135, Lorong Hang Jebat,
75200 Melaka.


I don’t think any of us had ever eaten that much within such a short span of time
(we were in Malacca from 10.30am till 8.30pm). Nevertheless, we enjoyed 
every bit of our trip! And, I did not dare step on the weighing scale for two whole weeks
after this crazy (yet satisfying) round of eating!

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