Typical Malay Dishes

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This is quite typical malay dishes. Normally take during lunch and dinner time. They are reflected to Kelantanese or East Cost Malaysian cuisine. Let me introduce the main course here; Nasi dagang, best to serve with chicken/tuna curry with cucumber salad. Two types of beras were used that called “beras nasi dage” (cerise colour) and “beras jemah/putih” (white rice). Mixed rice with special herbs called “halba”, garlic slice and ginger have to steam for almost 30min. The curry for Nasi Dagang was different with normal curry because it has kerisik (fried coconut) and the tuna/tongkol have to singgang first (singgang = plain soup with onion and asam keping). The name for dagang means for explorer, and hence people packed a food to be eaten in a long journey. As for salad, cucumber, onion and chili were sliced and mix together with salt, sugar and vinegar.
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Then we have budu a.k.a anchovies source, a trade mark for Kelantan. Enriched with proteins and antioxidant (rahsio bakpo oghe Klate genius..hi hi hi). Nevertheless, become extremely addicted by non-kelantanese as well. They slurp budu likes a soup!! Salty gu….as for me I ate budu only if there are ulam there. Well, ulam is my forever favorites. Here we have petai and jering (jingko) as ulam. In Malaysia we have so many types of ulam well known as a group of herbs, good for health. The ulam which I hunger for are pucuk ubi kayu (tapioca’s young leaves), unripe jackfruit, jantung pisang, unripe papaya, pucuk sambung nyawa, terung pipet and many more. Sounds like herbivore. They are best to be eaten with budu or sambal belacan.
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Then here we have lala soup. A type of seafood, very delicious when it boiled with spice likes bunga lawang, kayu manis (cinnamon), jintan, fried garlic, chilies, potato and saderi that I named it as a home made soup of the day. Nasi Kerabu were in blue colour (extracted from fresh flower). It must be served together with sambal ikan (mix coconut+fish), grilled meat, fried fish, solok (green chili with fish flesh and immatured coconut that enriched with so many ulam, salted egg, garlic pickles, budu and sambal tumis. Then we also have grilled fish and squids that could be dipped in air asam coupled with pucuk paku and peria goreng. Last but not least, we also have deep frid bawal putih..ermmm...Ho Chak!!!

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