MAIN INGREDIENTS
Kari ayam is a chicken curry that is popular in Malaysia and Indonesia. It is made with chicken pieces, onions, garlic, ginger, ghee, tomatoes, coconut milk, and spices such as anise, cinnamon, curry leaves, pandan leaves, lemongrass, chilis, cumin, turmeric, and fennel.
In Malaysia, kari ayam is traditionally prepared in a clay pot, because it is not reactive to the spices and allows the curry to cook in its own juices. Before serving, the dish can be sprinkled with lime juice and garnished with fresh coriander. It is recommended to serve it with rice.
MOST ICONIC Kari ayam
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Kari ikan is a delicious fish curry originating from Malaysia. It is typically made with a combination of fish that is cut into pieces, coconut milk, and a variety of spices such as fenugreek, cumin, curry leaves, chili peppers, mustard seeds, tamarind, ginger, turmeric, coriander, and lemongrass.
The spices used in kari ikan often vary as the dish is very popular and can be found throughout the country, in most restaurants and households. Traditionally, kari ikan is served with fluffy rice on the side.
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Masak lemak is a vibrant yellow Malaysian curry with a supposed origin in Negeri Sembilan. The dish can be prepared with various proteins such as chicken (ayam), fish (ikan), daging (beef), or seafood, but the base is always the same – a creamy, incredibly flavorful, and spicy combination of turmeric, coconut milk, and various other herbs and spices.
The dish is also known as masak lemak cili api (padi), in which the last two words refer to the use of chilies in the dish. Masak lemak is enjoyed throughout Malaysia and it is usually served accompanied by sambal, rice, and raw vegetables (ulam).
MAIN INGREDIENTS
Ayam masak merah is a Malaysian dish made with chicken pieces that are doused in a rich, spicy, and creamy tomato sauce. Chicken pieces are first fried, then simmered in a sauce consisting of tomatoes, chili peppers, onions, garlic, and various spices such as galangal, cloves, cinnamon, and cardamom.
Coconut milk is sometimes added in order to give the sauce creaminess. Ayam masak merah is not an everyday dish – it is typically prepared for various celebrations and special occasions. Serve this festive dish with rice and a fresh salad on the side.
MOST ICONIC Ayam masak merah
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Kari kambing is a goat curry that is popular in Malaysia and Indonesia. It is made with a combination of goat meat cut into chunks, potatoes, tomatoes, curry leaves, ginger, onions, coconut milk, chili peppers, and various other spices such as galangal, turmeric, and lemongrass.
The curry is simmered until the potatoes and the meat both become tender. The dish can be served immediately, but some say that it's even better the next day when reheated. Serve it with rice or flatbreads.
Curry 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.
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