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44 | FireFlyz
Malaysian Eats
FireFlyz
goes on a quest to look for some of the rare findswhen it comes to authentic
Malaysian food.
T
hanks
to its diverse culture,
Malaysia is blessed with a
wide selection of food from
each ethnicity. From the more
sought-after
Peranakan
cuisine
in Melaka to the oh-so-famous
Nasi Dagang
in Kelantan, you
can find them all. Some of these food have
gone through changes as newer generations
explore various culinary journeys, but some
have withstood the test of time and serves its
purpose as the authentic flavours of Malaysia.
These dishes will be featured in theMalaysia
Agriculture, Horticulture & Agrotourism show
that is organised by the Ministry of Agriculture
and managed by the Federal Agriculture &
Marketing Authority, and will take place on the
20
th
till the 30
th
of November. Here are some of
our favourites.
Nasi Kerabu
A rice dish,
Nasi Kerabu
is usually served
with
ulam
(raw vegetables), deep fried fish
that is dipped in a batter,
solok lada
(stuffed
peppers), grilled beef, fried chicken and
keropok
(fish chips). This famous blue rice,
which is coloured using the petals of a flower
called
Clitoria Ternatea
, is also eaten with
budu
(fermented fish) and
sambal
.
Nasi Kerabu
is most popular in the East Coast states of
Malaysia such as Kelantan and Terengganu.
Laksam
Laksam
, a popular cuisine in Kelantan
and Terengganu, is made from rice flour
and eaten with coconut milk gravy.
The liquid mixture of rice flour is usu-
ally coated on the lid to cook. When
hardened, it will be rolled into long
strips. These long strips are then cut into
smaller pieces for serving as it will be
able to absorb the gravy easily, ensuring
a burst of flavours in every mouthful.
The
Laksam
is garnished with sliced
cucumber, raw beansprouts,
daun kesum
and
sambal
for extra flavouring.
SAVOUR