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Curry laksa is a coconut-based curry soup. This is usually known as curry mee in Singapore rather than curry laksa. The main ingredients for most versions of curry laksa include bean curd puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa. Laksa is commonly served with a spoonful of sambal chili paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as Daun kesum.
Curry Chicken is a unique "Nyonya" cuisine as developed using typical Malay spices. Besides the usual steamed white rice, this dish is excellent served with turmeric glutinous rice (Nasi Kunyit) and Roti Jala.
Unlike traditional thick curry, Penang White Curry is more soupy yet as flavourful! Add your favourite beehoon or mee & this will get you asking for more without having the "gelat" or greasy feeling. Simply delicious!
Nyonya Assam, or literally sour spicy. This style of cooking is a unique blend of cuisine combining classic Chinese culinary methods with the local Malaysian spices. It is not only hot but also additively sour as well thanks to the tamarind ( or better known locally as assam/asam). it is also healthy with add on lots of vegetables )optional), eg. lady's fingers, tomatoes and eggplants, and loastly, it does not contain coconut milk- hence relatively low-fat compared to other curries and keeps better in our tropical climate.
Mee siam, which means "Siamese noodle", is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy with various toppings such as shrimp, chicken, fried firm tofu, and shredded omelet. It is usually served with a piece of lime and sambal. It is one of the popular one-dish meals in Singapore and Malaysia. There is also a "dry" version, which is essentially stir frying the rice noodles with the same spices used in the "gravy" version.
Also known as Hokkien Har Mee. One of the famous hawker food at Penang. It is a dish serve with yellow mee and rice vermicelli, water spinach and bean sprouts in a fragrant soup which is mainly made from prawn, chilli etc. It is garnished with hard-boiled egg, prawns and crisp deep-fried shallots.
Curry Kapitan Chicken is a unique "Nyonya" cuisine has devoloped using typical Malay spices. It has a milder taste compare to the usual Malay or Indian curry. This curry has a distinctly Nyonya flanored of lemongrass, and kaffir lime leaves. Besides the usual steamed white rice, the dish is excellent served with Nasi Lemak too.
Seafood Curry Fish Head is a dish mixing the spices of a typical South Indian fish curry with the fish head and seafood commonly. A pot of curry and goes very well with steamed white rice. The dish is cooked as such the rich not totally boiled, giving the dish a granny texture.
Renday is traditionally prepared by the Malaysian and Indonesian community during festive occasions such as traditional ceremonies. Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk (Minangkabau: Karambia) and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chilli and other spices. This spice mixture is called pemasak in Minangkabau. The spices garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives.
Nyonya Assam, or literally sour spicy. This style of cooking is a unique blend of cuisine combining classic Chinese culinary methods with the local Malaysian spices. It is not only hot but also additively sour as well thanks to the tamarind ( or better known locally as assam/asam). it is also healthy with add on lots of vegetables )optional), eg. lady's fingers, tomatoes and eggplants, and loastly, it does not contain coconut milk- hence relatively low-fat compared to other curries and keeps better in our tropical climate.
Mee Rebus sauce is a spicy, slightly sweet curry-like gravy.
Famously served in Malaysia and Singapore, it is a well loved dish by the majority.
Serve with coriander, green chillies, tau kwa, fried shallots & a boiled egg.
Nasi lemak is a fragrant rice dish cooked in coconut milk. Knotted pandan leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance. Traditionally, nasi lemak is served with a platter of side dishes wrapped in banana leaves, including cucumber slices, small fried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and sambal ikan bilis. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as bee rendang. Traditionally most of these accompaniments are spicy in nature.
