Bak-kut-teh is a meat dish cooked in broth popularly served in Malaysia and Singapore, where there is a predominant Hoklo and Teochew community, and also in neighbouring areas like the Sumatra, Indonesia and Southern Thailand.
European cuisine, or alternatively Western cuisine, is a generalized term collectively referring to the cuisines of Europe and other Western countries, including Russia, as well as non-indigenous cuisines of Australasia, Latin America, North America, Southern Africa, and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking.
Umai is a traditional native dish for the Melanau people especially for the fishermen in the states of Sarawak. Umai is basically a dish consists of sliced raw fish with mixture of onion, chillies, salt and lime juice.
Most people may not know about linut, a traditional Melanau delicacy. However, it is a famous delicacy especially in the Mukah, Dalat region. Talking about Melanau delicacies,one may think of umai, si'et, tebaloi and linut. However, linut is considered as one of the most complete dish for Melanau.
Curry is a dish originating in the cuisine of the Indian Subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce.
Yong tau foo is a Hakka Chinese cuisine consisting primarily of tofu that has been filled with either a ground meat mixture or fish paste. Variation of this food include vegetables and mushrooms stuffed with ground meat. Yong tau foo is eaten in numerous ways, either dry with a sauce or served as a soup dish.
Most chicken rice vendors in the country also offer an alternative of roasted chicken instead of the regular poached or steamed chicken. Other variations include a BBQ version or also a honey-roasted choice.
Nasi lemak is a dish that comprises rice made fragrant with coconut cream and pandan leaves. A light meal that is believed to be Malay in origin, it is traditionally accompanied by fried anchovies, sliced cucumbers, fried fish known as ikan selar, and a sweet chili sauce.
This is a dish of pork hock braised in a sweet-salty sauce and slow cooked until the meat is literally falling off the bones. Traditionally served with steamed sweet buns (cua pao), it is also eaten with rice.
The lining of beef stomach, tripe has a chewy texture that can take some getting used to, but it has a mild flavor that works well in soups and stews. Tripe serves as a source of minerals as well as protein and vitamins your body relies on for good health.