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Udang Sanggul
A sinfully delicious dish originating from
the state of Kelantan,
Udang Sanggul
is
shrimp wrapped in
mee sanggul
(a type
of noodles) and deep fried to give the
dish a delicious crunch. Be careful when
biting into this as you might burn your
tongue in the process. When preparing
the Udang Sanggul, it is a must to use
fresh shrimps as it will give the dish a
sweet and yummy taste.
Laksa Sarawak
Originating from the Islands of Borneo,
the Sarawak Laksa is very much different
from the others. Its base ingredients
include
sambal belacan
, tamarind, garlic,
galangal, lemongrass and coconut milk.
Laksa Sarawak is usually served with
scrambled eggs, chicken, shrimp and
fresh cilantro. It can also be served with
other kinds of seafood, although the
locals usually use shrimp. Additional
garnishes include bean sprouts and fried
tofu.
Mee Bandung
Mee Bandung
is a traditional cuisine originated fromMuar, Johor. The word “
Bandung
”
in its name means mixed. This dish is a cuisine which originally consisted of only
noodles and eggs in addition to the broth that is made from a mixture of chili, onions,
spices, shrimp paste and dried shrimp. Later, the
Mee Bandung
recipe was tweaked
with additional ingredients including shrimp, meat, fish cake and vegetables.