Malaysia: the Verdict, and some restaurant reviews

One of the best culinary treasures for me in Malaysia was Indian food for breakfast. Dosai with coconut sambal beats cereal any day! I decided not to get up early enough to make curry for breakfast, and sadly I don’t know of any Indian restaurants that are open for breakfast in Brunswick. We did, however,…

Devil Curry and Ais Limau

After the disastrous attempt at sambal, I decided it would be wise to go back to the world of following recipes. This one is a recipe from The Food Of Malaysia, by Wendy Hutton, which by the time you are reading this, will be back in the Preston Library for you to enjoy. Devil Curry,…

Nasi Lemak, a cautionary tale

Nasi Lemak is probably the dish I think of first when I think about Malaysia. With coconut rice, peanuts, fried tofu, sambal, onion and cucumber, it may be one of the best breakfast dishes ever created. Okay, so its supposed to have tiny fish, egg and meat, but whatever, I like it with tofu. I…

Fried Kway Teow

Kway teow is one of my favourite dishes in the whole world. I fell in love with it in Canberra, and used to get it from the famous Dickson Noodle House, pre and post vegan times. It is a truly fabulous comfort-food, all oily, starchy, salty goodness. I had learned to call it Char Kway…

Nasi Goreng, aussie adaption

Nasi Goreng, fried rice, is Mr.’s favourite food in the whole world. His favourite place to get it is Singapore, not Malaysia, but I promised to make it during Malaysia week after he mentioned he was tired of unfamiliar food. I make fried rice a lot and usually use it as an opportunity to use…

Nonya Feast

Nonya refers to a culture that has evolved out of the marriages of Malay women to Chinese trading men, prior to the major immigrations of Chinese people into Malaysia. Nonya food developed as a mash-up of Chinese and Malay foods, as these women cooked the food they knew and adapted them to the tastes of…

Malay Feast

The night of our first Malaysian feast, I made “beef” rendang, red cooked “chicken”, and some herbed rice, each Malaysian dishes, according to the book. Beef rendang is ubiquitous, apparently, although I don’t think I had ever tried it prior to now. It is meat (or in this case seitan-ish stuff) cooked in coconut cream…

Introducing Malaysia

This week we’re eating the food of Malaysia, by Mr.’s request for “more familiar food”. Having traveled in Malaysia and lived in Singapore, Malay food fits that bill perfectly. There are a few cuisines that are prominent in Malaysia, due to a mixed cultural population: Malay, Nonya, Indian, Chinese, Eurasian and fusions of these. I…