6 Oct 2011

Malay Food dispaly competition in Kuala Lumpur

Here the food display in gelatin by chefs in Malaysia ....

Malay food is the most commonly available as they are after all, the biggest race in Malaysia. Originating from Indonesia, traders from across the world have influenced the Malaysian style of Malay cooking. In fact, you’ll find a bit of India, Middle East and even China in every dish!
The overall tone is spicy with a little tinge of sweetness. Herbs such as lemon grass, pandan leaves and wild ginger bulbs are common ingredients to accompany chilli – the main flavour for Malay dishes.
No alcohol, pork and other non-halal meat (forbidden by the Muslim religion) is used. Beef and fish is used frequently.
Traditionally, Malays wash and then eat with their hands from every meal while sitting across straw mats, but forks and spoons are more often used

nasi kerabu

Chicken  Kurma

Lamb soup

Ulam or the own mix salad as the chefs say


Katu pat and rendng meat ( is a glutinos rice made dumpling )

here filled with rice

Types of orchid of flower  insect carnivorous leave in Malaysia


Lemang   is a  glutinous rice and couconut milk   stuffed in banboo , cook  over charcoal is always served with meat exp rendang beef or cichken

Otak Otak sardine


1 comment:

  1. Wow, I've never seen Malay cuisine in culinary art form. Thank you for sharing these pretty pictures.

    Culinarily yours,
    Extra Virgin Chef


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