MAIN INGREDIENTS
Beef kway teow is a Singaporean and Malaysian noodle dish that can be served either as a quick meal or as a side dish to bigger meals. In order to prepare it, broad and flat rice noodles are stir-fried with vegetables and herbs, and topped with slices of beef.
There is also a version of this dish in a form of a soup similar to Thai beef soup, but it is usually prepared as a "dry" dish, in a thick gravy flavored with chili, soy sauce, and sesame oil. A variety of the dish is popular in Indonesia, where it’s commonly enriched with garlic, meatballs, cabbage, soy sauce, and black pepper.
Roti jala is a popular Malaysian snack, a savory crepe consisting of flour, eggs, milk, and turmeric powder. Literally translated, roti jala means net bread, referring to its intricate net design inspired by the nets of Malaysian fishermen.
The snack is commonly served warm alongside curries (especially potato and chicken curry), and it is recommended to pair it with a cup of tea. Traditionally, it is prepared for numerous Malaysian festivities and celebrations such as weddings and birthdays.
MOST ICONIC Roti jala
View moreChai tow kway is a traditional dish originating from Chaoshan. The dish usually consists of radish cake (also known as turnip cake) that’s cut into cubes and stir-fried with eggs and seasonings. Radish cake is made with a combination of shredded daikon, rice flour, and water.
Chai tow kway can also be steamed and pan-fried, and the dish is typically garnished with scallions before serving. It’s also popular in countries such as Indonesia, Malaysia, and Singapore, where it’s a part of Teochew people cuisine.
In Singapore, the dish is also made in two versions – white (no soy sauce) and black (made with sweet soy sauce).
This flavorful combination of well-chilled rice and various fresh herbs is believed to have originated among the Peranakan ethnic minority, but it is nowadays enjoyed throughout Malaysia, as well as in some parts of Thailand and Indonesia, especially in Jakarta, where they make a wet and dry version of the dish.
The dish commonly employs finely chopped raw herbs such as betel leaves, cashew leaves, or Indian pennywort, while the common additions also include dried shrimps, grated coconut or kersik (fried coconut paste), shallots, various spices, or occasionally shredded dried fish.
Ulam is a term that denotes different Malaysian-style salads that are typically prepared with a variety of fresh herbs and vegetables such as betel leaves, cucumbers, or banana blossom, but they can also incorporate shoots, roots, seeds, and fruits.
All the ingredients can be blanched or served raw. Ulam salads are enjoyed as a side dish and are commonly topped with various Malaysian sauces such as sambal belacan, shrimp-based cincalok, or tempoyak.
This popular Malaysian condiment is made with salted durian fruit that is left to ferment at room temperature for at least two days. Since it is highly versatile, it can vary in flavor and spiciness, but it is usually characterized by a combination of sweet, tangy, and salty flavors.
Tempoyak is rarely eaten on its own, but it is often incorporated into curry-based dishes or served as an accompaniment to vegetables and rice. Like many other fermented Asian condiments, tempoyak is also believed to be an accidental invention which proved to be a great solution for ripe and low-quality durian, as well as an excellent preservation technique.
Serve with
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