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Welcome To borneo@Sabah - Malay Food
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Fish Head Curry
Fish head curry (Malay and Indian roots) is a dish where the head of an ikan merah (literally "Red fish") which is red snapper, is semi-stewed in a thick curry with assorted vegetables such as okra and brinjals and usually served with either rice or bread. Asam (tamarind) juice is sometimes added to the gravy to give it a sweet-sour taste (see asam fish); this variety of fish head curry normally has thinner, orange coloured gravy. Get a taste of the delicious fish head curry at these restaurants: Kohinoor North Indian Restaurant Restoran Sri Melaka Restoran Rasa Nyonya Laksa Curry laksa noodles, referred simply as ‘laksa', is a coconut-based curry soup noodles. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimp and cockles. Some vendors may sell chicken laksa which uses chicken instead of shrimp. Cockles are usually very commonly used in laksa and most vendors would add them into laksa unless customers request not to have cockles for hygiene reasons. Laksa is commonly served with a spoonful of sambal chilli paste and is traditionally garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum. Laksa is simply referred to or ordered at a restaurant as laksa (curry laksa) or assam laksa. By default, laksa means the standard curry laksa while assam laksa refers to the standard Penang version. Recommended restaurants for a laksa treat would be: Restoran Sri Melaka Restoran Rasa Nyonya Nasi Ayam Nasi ayam (chicken rice) is originally a Chinese dish that consists of specially cooked rice teamed together with chicken (thinly sliced) in dark soya sauce and oyster sauce gravy usually accompanied by cucumber slices. Chicken rice is available in most coffee shops; especially Chinese and Malay ones, roadside stalls, and even chain restaurants. Most chicken rice vendors offer two options of either roasted or steamed chicken. Other variations may include a BBQ version or a honey-roasted one. The rice served with the chicken is a flavorful one which is cooked using chicken broth. This rice, sometimes also known as ‘oily rice' has a rich, oily texture. In some restaurants, the cooks may add coconut milk to the rice, reminiscent to nasi lemak which is another local favourite. Go to a Chinese or Malay coffee shop today and order for yourself a scrumptious plate of nasi ayam. For first time visitors, here are the suggested outlets to try: Restoran Sri Melaka Four Seasons Restaurant Nasi Goreng Nasi goreng, or fried rice is a ubiquitous Malaysian food which is made from cold leftover rice fried with other ingredients. Ingredients used in fried rice are greatly varied. They can include vegetables such as carrots, bean sprouts, celery, peas, and others, as well as chicken, pork (char siu), shrimp, or tofu. Often cooked in a wok, it includes vegetable oil or animal fat to prevent sticking, as well as for flavor. Bits of egg provide flavor. Chili pepper or hot sauces often add a spicy touch to this dish or are offered in a small dish served alongside the rice. Many cooks season the fried rice with black pepper. Shoyu, rice wine, cooking sherry or dark soya sauce gives fried rice its brown color. Often, onions and garlic add zest and extra flavor. It is popularly eaten either as an accompaniment to another dish or, alternatively on its own as a course by itself. Popular garnishes include fried shallots, sprigs of parsley, carrots carved into intricate shapes or sliced chili sprinkled on top of the heaped rice. Many food stands found on the streets across Sabah will serve fried rice on the spot expecting the customer to choose which garnishes to add. Among the popular restaurants that serve nasi goreng are: Equatorial Restaurant Four Seasons Restaurant Restoran Sri Melaka Nasi lemak is a popular Malay food which consists of rice; usually cooked in santan (coconut milk), fried anchovies in spicy sambal, fried peanuts, half a hard-boiled egg, and slices of cucumber served and wrapped in a banana leaf. Nasi lemak is mainly eaten as breakfast, yet nowadays plenty of restaurants are offering it for each meals of the day. This delicious food is wonderfully complemented by a cup of teh tarik. Relish a nice serving of nasi lemak at any of these Malay restaurants: Restoran Sri Melaka Restoran Rasa Nyonya Another Malaysian favourite, the roti canai, is mainly catered in mamak stalls (Indian hawker stalls) or restaurants. It is made of dough that is made by mixing copious amounts of flour, water, and ghee together. The entire mixture is then kneaded, flattened, oiled, and folded repeatedly before being flattened for the very last time, coated with oil, and cooked on a flat iron skillet with plenty of oil. The perfect piece of roti canai would be flat, fluffy on the inside, yet crispy and flaky on the outside. This food, also known as the ‘flying bread' due to its method of preparation, is normally served with dal or ‘dhal' (lentil) curry or chicken curry gravy. It makes a good quick meal anytime due to its convenient and filling characteristics. The roti canai and teh tarik combo is a winning meal choice for busy individuals. Try your roti canai today at any mamak stalls nearby or go to these restaurants: Anjappar Chettinad Restaurant Kohinoor North Indian Restaurant Satay or sate is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, fish, etc.) on bamboo skewers. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants). Satay may have originated in Java or Sumatra, Indonesia, but it is also popular in many other Southeast Asian countries including Malaysia. Although recipes and ingredients vary from country to country, satay generally consists of chunks or slices of meat on bamboo or coconut-leaf-spine skewers, grilled over a wood or charcoal fire. Turmeric is often used to marinate satay and gives it a characteristic yellow color. Meats used include: beef, mutton, venison, fish, shrimp, squid, chicken, and even tripe. It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cooked in coconut leaves). Have a satay dinner one of these days at Sate Mesra, located at L-S-O-3,S-1-3, Ground & 1st floors, City Mall, Jalan Lintas, Kota Kinabalu (next to Starbucks). Sate Mesra Opens daily from 9:00am to 11:00pm. |
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