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The following recipes were taken from the cookbook 'Gastronomi Warisan', released by UiTM’s faculty of hotel and tourism and management in tandem with Kongres Makanan Warisan 2019, the university’s seminal conference on Malay heritage food.
There is so much to love about kerabu – that riotous, tropical local salad, made using vegetables and herbs, and dressed with a fiery sambal, coconut and lime. It is sharp, tangy and often inherently addictive.
More and more sons are inheriting heritage Malay recipes like kerutuk itik, laksam Terengganu and rendang Minang, which they are able to replicate well.
Some family matriarchs are determined to pass down heritage Malay recipes like mee bandung and laksa Johor to their daughters and daughters-in-law.
Meet the unique Melaka Chetti or Indian Peranakan community who serve Malay-influenced dishes like roti jala, kuih bolu during Deepavali.
Three popular online cooking gurus from sites like Sheena's Cooking Passion, Azie Kitchen and Cooking Ah Pa share their recipes.
Experience vibrant Malay culture and delectable cuisines by doing a self-guided walk in Kampung Baru.
Pop-up restaurant Wau Dining serves up some pretty good Malay food tucked inside a bar.
Chef Mohd Farid Hafiz and his family whip up authentic Johor dishes like ayam masak lengkuas, burasak, lontong sayur and ikan asam pedas sayur jeruk for their annual Hari Raya get-together in Muar.
Chef Mohamad Zaidi’s mother was an excellent cook who made great Kedah-style Malay food and cooked for the Kedah royal family. Zaidi now makes her recipes like ayam masak kunyit kering, mee rebus, daging merah and gulai Siam.