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Friday, July 15, 2005

My favourite Malaysian (Penang) Food

Malaysian food there is no way to describe it but the best it to try it.

If I will to write down the list of Malaysian food, mmmmmmmm…….I won’t be able to do that because the list will be like never ending.

Like all Malaysian I like the local fare more than anything else. My favourite on the list are nasi lemak, popiah, laksa, nasi ulam (Traditional Mixed Rice) and many more. The ones that I have mentioned here, we would usually try cooked each of them on weekends to feed our good appetite.

DSCF0074
Daun cekur

daun_kesom
Daun Kesom

daun_kedom
Daun Kaduk

The most difficult to prepare and cook is the nasi ulam (nyonya style). This is a healthy one-dish meal featuring a variety of Malaysian ingredients as well as belacan, dried shrimp, dry fish and coconut. The difficulties in getting the ingredients (all the green leaves; daun cekor, daun kaduk, daun kesom) which can be obtain freely on open vacant land by the nearby kampung. With so much development all these free greens are vanishing slowly. These are only some of the ingredients. Actually I don’t know how to prepare the whole meal but I usually just helped out in cutting the greens and do the simple task. Mum oversee the preparation is done accordingly. Here you can get a clearer picture from Peter Tan.

To prepare this dish it’s very time consuming and takes a lot of effort but the end result is simply fantastic, the taste beyond my imagination to describe. You have to try it; to say it taste BEST lo. Home made is still the best compare to the ones selling at the pasar malam. Furthermore with all the greens it’s good for the digestive system.

I think I have to get mum to teach me all the secrets to do this dish soon. Nasi ulam the way we like it home cook only.

4 Comments:

Blogger Emmanuel said...

Hehe personally I prefer Penang Road cendol and char koay teow, and the chee cheung fun stall at Batu Lancang market!

12:13 AM  
Anonymous viewtru said...

I'm not a rice person, but Ilike daun kesom in curries and laksa. And I like daun kadok in otak-otak.

1:20 AM  
Blogger Peter said...

Over the years, the flavours of these traditional dishes have changed possibly due to the commercialisation of ingredients. Things just are never the same anymore especially those from the hawker stalls. It is good to learn from the people who really know how to prepare it from raw ingredients. Looking forward to your home-made nasi ulam entry.

11:27 AM  
Blogger thquah said...

emmanuel: yes lo, hawker food in Penang everywhere is also good.

viewtru: not a rice person, you should try nasi ulam maybe 10,20 yrears from now you can’t get it anymore.lol

peter: yes lo if we were to buy from the hawkers the taste is totally different from the home made one. If I do make the dish a success; hopefully soon.

9:06 PM  

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