Indigenous Malay cuisine from Malaysia does not rank high on the International Gastronomical Charts. Nonetheless its quiet natural simplicity and pleasantly mild tastes belie a culinary charm that is both pure & refreshing. Some of its signature recipes like sambal petai, ulam and fragrantly coloured rices are to most more of an acquired taste. So the maxim that you either love it or hate it may be true.
As a whole lots of fragrant spices, coconut milk and sugar are featured in many Malay dishes, as are curries/chillis leading many to comment that Malay food is the same as Indian food ! Sure they do have a lot of similarities, but they are certainly not quite the same.
The delectable spread below show the more popular rice 'buffet' selections in everyday lunches/dinners of the office/working crowd.
Move over nasi lemak................
nasi dagang ( 'traders rice', a Trengganu & Kelantan
specialty of brownish glutinous rice with tuna fish + veges )
tastes mildly hot and distinctively deliciousnasi kerabu ( sexy bluish rice with natural herbs/veges)
with beef rendang ( decidedly Malay )
another East Coast exotica
temptingly pure & simple
salted half egg and that
gorgeous sambal ( .....nobody does it better )
taste and feel ? Second to none ( not even that Kayu fella ok )
Malaysian healthdrink par xcellence
empty ice ( 30 cents miracle taste enhancer )
& da only drink U ever really need..........
anytime anywhere ( terms & conditions apply !)
They are all here, Taman Subang Perdana ( road into Subang New Village, the one after terminal 3 old Subang Airport ), but 4 the real thing you still have to go Trengganu/Kelantan............
C U there !
Hey how about price?
..........no worries, only one half of Kayu