Best Malaccan Foods
MAIN INGREDIENTS
Satay celup is a traditional dish, particularly popular in the Malacca state (also known as "the historic state"), where it is considered a local favorite. It is a self-serve dish, consisting of skewers of marinated meat, raw seafood, or even vegetables that are dunked into a simmering pot of satay sauce.
The sauce is primarily made with peanuts, dried chili peppers, garlic, and palm sugar, but the full recipe differs from one eatery to another. Usually, satay celup is accompanied by barley drinks, coconut water, or herbal tea in order to combat the spiciness of the sauce.
OTHER VARIATIONS OF Satay
MOST ICONIC Satay celup
The main characteristic of this popular Malaysian dish is the combination of tamarind juice and chili paste, giving the dish its signature sour and spicy flavors. Even though it appears in numerous varieties throughout the country, it is traditionally prepared with okra, tomatoes, fish, and various seasonings, all cooked in a zesty, rich broth.
Asam pedas is usually enjoyed as the main course, commonly served accompanied by rice.
MOST ICONIC Asam pedas
View moreCurry debal or Devil's curry is a very spicy traditional stew originating from Malacca (Melaka) in Malaysia. This specialty of the Kristang people is usually made with a combination of chicken, potatoes, white vinegar, salt, sugar, mustard seeds, and oil.
The mustard seeds are tempered in oil, then mixed with a spice paste consisting of garlic, ginger, galangal, turmeric, lemongrass, shallots, oil, and red chili peppers. The chicken is added to the pot and it's coated with the spice paste. The potatoes, sugar, and salt are added to the pot and the stew is covered with water and white vinegar.
OTHER VARIATIONS OF Curry
MAIN INGREDIENTS
Cincalok is a Malaysian condiment consisting of shrimps or krill that have been fermented with salt and cooked rice. The shrimps are typically small in size and left whole, and the condiment is characterized by its pungent smell and a combination of salty and sour flavors.
Although it is usually enjoyed as a dipping sauce, served on the side and preferably complemented by a squeeze of lime juice, shallots, and sliced chilies, it can also be used as a cooking ingredient. Cincalok originates from Malaysian Melaka (Malacca), but nowadays it is enjoyed throughout Malaysia as well as other parts of Southeast Asia.
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