This recipe pays homage the simplicity of our nation’s staple meal: rice. Long-grain basmati is infused with orange juice and zest, providing a citrus tang that helps with the heavy perception rice is generally associated with. Delicious on its own, or with curry of your choice.
The word "mandi" comes from the Arabic word nada, meaning "dew", and reflects the moist 'dewy' texture of the meat. Mandi (Arabic: المندي) is a traditional dish from Yemen of meat, rice, and spices. It is also eaten in some gulf nations. It is now very popular in other areas of the Arabian Peninsula, and it is also common in Egypt and turkey.
“Murtabak” or “Martabak”, is a stuffed pancake or pan-fried bread that is commonly found in Saudi Arabia (especially the Tihamah and the Hejaz regions), Yemen, India, Indonesia, Malaysia, Singapore, Brunei and Thailand. The main ingredients of the “Murtabak” (Meat & Egg Turnover) are flour, salt, eggs and savoury meat or alternatively, a vegetarian filling. It is prepared by wrapping the filling in dough, folding it and frying, then repeating this process until you get a multi layered pan-bread of at least 4 centimetres thick. Malaysian Chicken Curry or Beef Curry Murtabak is a delicious snack made from roti bread filled with a ground curried beef or chicken filling and egg. In Malaysia, there is no specific time where “Murtabak” can be served. Malaysians eat “Murtabak” anytime of the day and all year round. This is my own “Murtabak” recipe, which was handed down to me through many generations. Try it and Good Luck!
An egg-based fish cake rich in spices and flavour, otak-otak is significant to Malaysian cuisine and hawker fare. The flavour base is of utmost importance here, because fish and egg both take on spice with ease. The end result of this recipe is one that most certainly does the otak-otak culture in Malaysia proud.
The cinnamon spice has long been used in traditional Malay cooking. lt is part of the essential four; the rempah empat beradik (the four siblings). The rempah empat beradik is a name commonly used among village folk to identify four major spices in Malaysian cuisine – star anise, cardamom, cloves, and of course, cinnamon. ln this recipe, the chef draws inspiration from this warm, earthy spice, which, alongside tender chunks of beef, is nothing less than culinary magic.
Malaysia is a nation well-known for its variety of different seasonal fruits and sweet desserts, many of which are enjoyed after meals over friendly chatter. This simple recipe incorporates several fine fruits that are sure to envelop you in a truly traditional Malaysian experience.
A well-known breakfast-time meal that is vastly popular with the people of Terengganu and Kelantan, nasi dagang (traders' rice) is a traditional delight comprising rice that is cooked in coconut milk, thus rendering it soft, milky and utterly delicious. Most times, it is served with either curries or sambal to provide that flavourful, spicy touch.
A Nyonya-inspired noodle-soup meal that is said to have originated in the Peranakan kitchens of Penang, Mee Jawa has long since become a national favourite. The noodles are generally served in thick tomato or potato based soup, and, with just that right dash of limes’ sourness, is sure to heal open any (or all!) faltering appetites.
Flavourful as local herbs and spices go, laksa is spawned off the peranakan culture, and has long since grown into the hearts and stomachs of food-loving locals and expatriats alike. The various cultures and areas in which laksa is served have, through the ages, resulted in variants being born to suit the flavours and tastebuds of the locals. This particular recipe is a variant that hails from Sarawak, and is one of the Four Points by Sheraton's best-selling signature dishes.