100% Website ( Final revision)

Hello everyone. This is our final revision of Malaysian Food Website. What have we done inside this website is that we add spray menu bar as what most of website have nowadays.

Spray menu bar is a very handy tool to navigate the audience easily throughout the website and yet attractive.

We also add customize buttons for the spray menu bar to make it more attractive.

Website Progress (75%)

Hello guys.

This is the updated version of our Malay Food Website

Basically we used Spray Menu Bar to create the food links and its sub menus as well

For the banner, we designed our banner first using photoshop.

We use yellow color because according to target audience, we want to focus tourists from Iran. Yellow is one of their favorite color.

Nasi Lemak

History

Nasi lemak is a dish sold in Malaysia, Brunei, Singapore, Riau Islands and Southern Thailand. In Kuala Lumpur, it is called the national dish, a national heritage of Malaysia. It is not to be confused with Nasi Dagang sold on the east coast of Malaysia or Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of the Nasi Lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day. There is a similar dish in Indonesia called nasi uduk.

With roots in Malay culture, its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (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, this comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish, cockle, stir fried water convolvulus (kangkong), pickled vegetables (achar), beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.

Nasi Lemak is widely eaten in Malaysia, even as a dish served in Malaysian schools. Nasi lemak is a common breakfast dish, sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper, or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be eaten all day. Nasi lemak kukus which means hot nasi lemak is another name given to nasi lemak served with hot cooked rice.

INGREDIENTS:

Coconut Milk Steamed Rice

2 cups of rice
3 screwpine leaves (tie them into a knot as shown above)
Salt to taste
1 small can of coconut milk (5.6 oz size)
Some water

Tamarind Juice

1 cup of water
Tamarind pulp (size of a small ping pong ball)

Sambal Ikan BIlis (Dried Anchovies Sambal)

1/2 red onion

1 cup ikan bilis (dried anchovies)

1 clove garlic
4 shallots
10 dried chillies
1 teaspoon of belacan (prawn paste)
1/4 teaspoon of salt
1 tablespoon of sugar

Other ingredients

2 hard boiled eggs (cut into half)

3 small fish (sardines or smelt fish)
1 small cucumber (cut into slices and then quartered)

METHOD:

Just like making steamed rice, rinse your rice and drain. Add the coconut milk, a pinch of salt, and some water. Add the pandan leaves into the rice and cook your rice.

Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside.

Pound the prawn paste together with shallots, garlic, and deseeded dried chilies with a mortar and pestle. You can also grind them with a food processor.

Slice the red onion into rings.

Soak the tamarind pulp in water for 15 minutes. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice.

Heat some oil in a pan and fry the spice paste until fragrant.

Add in the onion rings.

Add in the ikan bilis and stir well.

Add tamarind juice, salt, and sugar.

Simmer on low heat until the gravy thickens. Set aside.

Clean the small fish, cut them into half and season with salt. Deep fry.

Cut the cucumber into slices and then quartered into four small pieces.

Dish up the steamed coconut milk rice and pour some sambal ikan bilis on top of the rice.

Serve with fried fish, cucumber slices, and hard-boiled eggs.

Different versions

Nasi Lemak, here served with fish cake, ikan bilis, egg, and buah keluak chicken

There are different versions of Nasi Lemak as prepared by different chefs in different cultures. Hotels have nasi lemak on their menu with elaborate dishes, such as beef rendang and the addition of other seafood, while humble roadside stalls sell them ready packed, known as "Nasi Lemak Bungkus", meaning "Wrapped Nasi Lemak", with minimal additions that costs between Ringgit Malaysia 1 to 7 per pack.

There are Malaysian Chinese and Malaysian Indian versions.

Malaysian Indian version

The Malaysian Indian version is similar to the original version. However, Hindus do not eat beef. Beef is not included while preparing Malaysian Indian version of nasi lemak.

Malaysian Chinese version

Although it is not common to see Malaysian Chinese stalls and restaurants selling nasi lemak, there is a non-halal version that contains pork sold in towns and cities such as Malacca and certain parts of Kuala Lumpur. Some Malaysian Chinese hawkers are known to make minced pork sambal.

Vegetarian version

In certain parts of Kuala Lumpur, some Malaysian Chinese and Malay hawkers offer vegetarian nasi lemak in which the meat is substituted with tofu.

Satay

History

For hundreds of years, the humble, yet exotic dish known as satay has tantalized tastebuds across Southeast Asia. Nothing more than a set of bamboo sticks with skewered meat on them, it has attracted immense popularity. Mouthwatering in its tangy peanut sauces and spices, it combines various meat-offerings to unravel a myriad of different options. In Malaysia, satay has crossed cultures and racial divides to unite everyone to its delicious taste. Just add rice cubes, onions and cucumbers together and a meal is made.

Despite its murky origins – whether brought by Arab traders or Chinese merchants, they say - satay is synonymous with Malaysia. Its unique style of being grilled over open charcoal fires and constantly-fanned by a cook is easily observed every evening in many street corners nationwide.

Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa.

Ingredients

• 1 lb. meat- chicken, beef
• 2 cloves of garlic
• 1 cup shallots
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1/4 inch piece turmeric root
• 1 teaspoon salt
• 1 tablespoon sugar
• 1/4 cup evaporated milk
• 1 tablespoon cooking oil
• about 35 bamboo sticks

Peanut Sauce

• 8 dried chillies (soaked until soft). Remove the seeds if you do not like it too hot.
• 2 cloves of garlic
• 1/2 cup shallots
• 4 candle-nuts or substitute with macadamia nuts.
• 1/4 cup cooking oil
• 1 cup peanuts (finely ground)
• 1/4 cup thin tamarind juice ( get the tamarind paste, add a little warm water and squeeze the juice, strain)
• 1/4 cup evaporated milk diluted with 1 cup water.
• 1 tablespoon sugar
• salt to taste

For preparing satay :

1. Cut meat into small thin pieces.
   
2. Grind together until very fine: shallots, garlic, coriander seeds, cumin seeds & turmeric.
3. Combine ground spices with salt & sugar.
4. Season meat with the ground spices and let marinate.
5. When you are ready to grill soak the bamboo sticks in water so they won't burn, skewer the meat with the sticks, don't overcrowd.
6. Grill satay sticks over a charcoal fire (barbecue grill), basting occasionally with evaporated milk combined with oil. Or, for the brush, use the head of lemon grass, smash and flatten to resemble a brush.

For preparing the peanut sauce :

1. Grind together until very fine: chillies, garlic, shallots & candle-nuts.
2. In a wok or saucepan, fry ground ingredients in hot oil for 5 minutes.
3. Stir in ground peanuts and tamarind juice.
4. Bring to the boil.
5. Add diluted milk and salt to taste and bring to the boil again.
6. Serve with satay.

Naturally, if you're completely exhausted by all this preparation, go ahead and buy a bottle of peanut sauce at your Asian grocer.

Variations

While the popular kinds of satay are usually beef and chicken satays, different regions of Malaysia have developed their own unique variations of satay.

Satay Kajang

There are a number of well-known satay outlets are in Kajang, Selangor which is dubbed the Satay City in the country. Satay Kajang is a generic name for a style of satay where the meat chunks are bigger than normal and the sweet peanut sauce is served with a dollop of fried chili paste. Hence, Satay Kajang is now found through out Malaysia and not just in Kajang.

Satay Lok-lok from Penang and Satay Celup (dip satay) from Malacca

Both are Malaysian Chinese twists of the hotpot and the Malay satay. Raw meat pieces, tofu pieces, century eggs, quail eggs, fish cake pieces, offal or vegetable pieces are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is eaten with a blackish sweet sauce with or without chili sauce. If the satay is eaten with satay sauce, it is called satay lok-lok. If the satay is cooked with boiling satay peanut sauce, it is called satay celup. This is available either from street vendors or at certain restaurants. Most of them are non-halal.

Where to find Satay?

Satay Kajang Haji Samuri is very popular in Kajang as well as throughout Malaysia. This is currently the most well known chain of satay kajang restaurants. Satay can also be found throughout every state in Malaysia, in restaurants, on the street, with hawkers selling satay in food courts and at pasar malam (Night markets).

Laksa

Laksa is a popular spicy noodle soup from the Peranakan culture, which is a merger of Chinese and Malay elements found in Malaysia and Singapore, and to a lesser extent Indonesia.

History

The origin of the name "laksa" is unclear. One theory traces it back to Hindi/Persian lakhshah, referring to a type of vermicelli. It has also been suggested that "laksa" may derive from the Chinese word "la sha", meaning "spicy sand" due to the ground dried prawns which gives a sandy or gritty texture to the sauce. The last theory is that the name comes from the similar sounding word "dirty" in Hokkien due to its appearance.

However, others believe it is of Chinese origin, the dish having been brought in by immigrants and adapted to local tastebuds. The ingredients in variant Laksas point to obvious Peranakan influences although the use of mint leaves and the sour flavour of also suggest Thai influences.

Ingredients

• 3 tablespoons of oil

• 2 cups of coconut milk

• 100g (3 1/2 oz) of prawns, shelled

• 100g (3 1/2 oz) of squid, cleaned, skinned and sliced

• 6 fresh scallops (optional)

• 6 cakes dried deep-fried beancurd (tau foo pok)

• salt and pepper to taste

• 200g (7 oz) of fresh rice-flour noodles (laksa), blanched in boiling water, or dried rice vermicelli (beehoon), soaked to soften

• 1 cup of beansprouts

• 2 sprigs laksa leaf, chopped roughly

• 6 quail's eggs or 1 hen's egg, hard-boiled and peeled

• 2 table spoons of fried shallots

For Spice Paste:

• 12 shallots

• 4 cloves garlic

• 6 candlenuts

• 5 cm (2 inches) ginger

• 4 red chillies

• 2 tablespoons of dried prawns, soaked to soften

• 1 teaspoon of dried shrimp paste (belacan)

• 2 lemon grass, bruised

Method

•Prepare the spice paste. Chop the shallots, garlic, candlenuts, ginger and chillies coarsely and blend or process with the dried prawns and a little of the oil until fine. Then, mix in the curry powder and dried shrimp paste, blend for a few seconds longer, then set aside with the lemon grass.

•Heat the remaining oil in a wok or a heavy pan.

•Add the spice paste and cook over low heat, stirring constantly, for about 5 minutes until the paste is fragrant. After that, add coconut milk and chicken stock and bring to the boil, stirring.

•Put in all the seafood and the beancurd and simmer until it is cooked.Then, season to taste.

•Lastly, to serve, divide the noodles and beansprouts among 4-6 bowls. Top with the coconut milk gravy, eggs and sprinkle with laksa leaf and fried shallots.

Variations

There are two basic types of laksa: curry laksa and asam laksa. Curry laksa is a coconut curry soup with noodles, while asam laksa is a sour fish soup with noodles. Thick rice noodles also known as laksa noodles are most commonly used, although thin rice vermicelli (bee hoon or mee hoon) is also common and some variants use other types.

a ) Curry Laksa

Curry laksa (in many places referred to simply as “laksa”) is a coconut-based curry soup. The main ingredients for most versions of curry laksa include tofu puffs, fish sticks, shrimpand cockles. Some vendors may sell chicken laksa. Laksa is commonly served with a spoonful of sambal chilli paste and garnished with Vietnamese coriander, or laksa leaf, which is known in Malay as daun kesum.

This is usually known as "Curry mee" in Penang rather than curry laksa, due to the different kind of noodles used (yellow mee or bee hoon, as opposed to the thick white laksa noodles). Curry Mee in Penang uses congealed pork blood, a delicacy to the Malaysian Chinese community. Two of the most well-known places to try curry mee is at Lorong Seratus Tahun and Chulia Street.

The term "Curry laksa" is more commonly used in Kuala Lumpur or Singapore. Laksa is popular in Singapore and Malaysia, as are laksa yong tau foo, lobster laksa, and even plain laksa, with just noodles and gravy.

Variants of curry laksa include:

Laksa lemak, also known as nyonya laksa (Malay: Laksa nyonya), is a type of laksa with a rich coconut gravy. Lemak is a culinary description in the Malay language which specifically refers to the presence of coconut milk which adds a distinctive richness to a dish. As the name implies, it is made with a rich, slightly sweet and strongly spiced coconut gravy. Laksa lemak is usually made with a fish-based gravy (with vegetarian food stalls omitting fish) and is heavily influenced by Thai laksa (Malay: Laksa Thai), perhaps to the point that one could say they are one and the same.

Laksam, a speciality of the Northeastern Malaysian states of Kelantan, Terengganu and Kedah, is made with very thick flat white rice flour noodles in a rich, full-bodied white gravy of boiled fish and coconut milk. Though usually made of fish flesh, it is sometimes made with eels. Traditionally laksam is eaten with hands rather than with eating utensils due to the gravy's thick consistency.

Katong laksa (Malay: Laksa Katong) is a variant of laksa lemak from the Katong area ofSingapore. In Katong laksa, the noodles are normally cut up into smaller pieces so that the entire dish can be eaten with a spoon alone (that is, without chopsticks or a fork). Katong laksa is a strong contender for the heavily competed title of Singapore's national dish.

b) Asam Laksa

Asam laksa is a sour fish-based soup. Asam (or asam jawa) is the Malay word for tamarind, which is commonly used to give the stock its sour flavor. It is also common to use "asam keping" also known as "asam gelugor", dried slices of tamarind fruit, for added sourness. Modern Malay spelling is asam, though the spelling assam is still frequently used.

The main ingredients for asam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillies, pineapple, lettuce, common mint, "daun kesum" (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds). Asam laksa is normally served with either thick rice noodles or thin rice noodles (vermicelli). It is topped off with "petis udang", a thick sweet prawn/shrimp paste.

Variants of asam laksa include:

Penang laksa (Malay: Laksa Pulau Pinang), also known as asam laksa from the Malayfor tamarind, comes from the Malaysian island of Penang. It is made with mackerel (ikan kembung) soup and its main distinguishing feature is the asam or tamarind which gives the soup a sour taste. The fish is poached and then flaked. Other ingredients that give Penang laksa its distinctive flavour include lemongrass, galangal (lengkuas) and chilli. Typical garnishes include mint, pineapple slices, thinly sliced onion, hε-ko, a thick sweet prawn paste and use of torch ginger flower. This, and not 'curry mee' is the usual 'laksa' one gets in Penang.

Perlis laksa' (Malay: Laksa Perlis) is similar to Penang Laksa but differs in garnishing used such as catfish and eel fish. The famous Perlis laksa can be found in Kuala Perlis.

Kedah laksa (Malay: Laksa Kedah) is very similar to Penang laksa and only differs in the garnishing used. Sliced boiled eggs are usually added to the dish. Kedah laksa used rice to make a laksa noodle. The famous laksa in Kedah is Laksa Telok Kechai.

Ipoh laksa (Malay: Laksa Ipoh), from the Malaysian city of Ipoh, is similar to Penang laksa but has a more sour (rather than sweet) taste, and contains prawn paste.

Kuala Kangsar Laksa (Malay: Laksa Kuala Kangsar), made of wheat flour (usually handmade). The soup is rather lighter than the common laksa taste and so much different from Ipoh Laksa in shape, taste and smell. The local municipal council even built a complex called "Kompleks Cendol dan Laksa" near the river bank of the Perak River. It is the main attraction for tourists in Kuala Kangsar.

c) Other variants

Several variants mix together coconut milk and fish and can be identified as either curry or asam laksa.

Johor laksa (Malay: Laksa Johor), from Johor state in southern Malaysia, resembles Penang laksa only in the kind of fish used but differs in everything else. Johor laksa has coconut milk, use kerisik, dried prawns, lemon grass, galangal and spices akin to curry. The garnishing comprises slices of onion, beansprouts (taugeh), mint leaves, Vietnamese coriander or 'daun kesum', cucumber and pickled white radish. Sambal belacan (a kind of chili paste) is placed on the side. Finally, just before eating, freshly squeezed lime juice is sprinkled on the dish. Unique to Johor laksa is its Italian connection - spaghetti is used instead of the normal rice noodles or vermicelli. Johor laksa is traditionally eaten using the hand and the noodles are usually knitted (cetak) into a disk for each serving.

Sarawak laksa (Malay: Laksa Sarawak) comes from the town of Kuching in the Malaysian state Sarawak, on the island of Borneo. It is actually very different from the curry laksa as the soup contains no curry at all. It has a base of Sambal belacan, sour tamarind, garlic, galangal, lemon grass and coconut milk, topped with omelette strips, chicken strips, prawns, fresh coriander and optionally lime. Ingredients such as bean sprouts, (sliced) fried tofu or other seafood are not traditional but are sometimes added.

Kelantan laksa (Malay: Laksa Kelantan) is the easiest laksa recipe that is famous among peoples from the town of Kota Bharu of theKelantan state, located at the east coast of Peninsular Malaysia. The main ingredient of Kelantan Laksa's sauce is 'ikan kembong' orround scad mackerel that are boiled and minced. The minced fish are fried with onions, garlic, ginger, datil pepper, belacan, 'kantan' flower, Vietnamese coriander or 'daun kesum', lemon grass and dried tamarind slice. Coconut milk will then be added as the final ingredient and stirred until it all mixed up and become thick. Kelantan Laksa is served just like the Italian spaghetti by adding 'ulam' (raw vegetables) and blended chili on the side. Another variable of Kelantan Laksa is 'Laksam'. The sauce's recipe are exactly the same but the noodles are a bit bigger and flat.

Bogor Laksa (Indonesian: Laksa Bogor) probably is the most famous Laksa variant in Indonesia from Bogor town, West Java. The thick yellowish coconut milk based soup is a mixture of shallot, garlic, kemiri (candlenut), kunyit (turmeric), ketumbar (coriander), sereh (lemongrass), and salt. The hot soup runs, drained, and filled several times into the bowl contains bihun (rice vermicelli), ketupat (glutinous rice cake), smashed oncom (similar to tempe but different fungi), tauge (bean sprout), kemangi (basil leafes), cooked shredded chicken and prawn, boiled egg, until all the ingredients is soft and cooked. Usually Laksa Bogor is served with sambal cuka (grinded chilli in vinegar).

Otak-Otak!

Otak Otak Malaysia!

Introduction

Otak-otak is a cake made of fish meat. It is widely known across Southeast Asia, where it is traditionally served fresh, wrapped inside banana leaf, as well as in many Asian stores internationally - being sold as frozen food and even canned food.

Otak-otak can be found in certain places in Indonesia, Malaysia and Singapore. The southern Malaysian town of Muar in Johor is a popular destination for it — people from surrounding states and even Singaporeans often visit to buy the famous otak-otak in bulk. It is also known as otah-otah, otah or otak. Otak means brains in Indonesian and Malay, and the name of the dish is derived from the idea that the dish some what resembles brains, being grey, soft and almost squishy. It can be eaten as a snack or with bread or rice as part of a meal.

Otak-otak is made by mixing fish paste (usually mackerel) with a mixture of spices.

Otak-otak Indonesia!

In Indonesia, the mixture contains fish paste, shallots, garlic, green onion, egg, coconut milk, and sago flour or can be substituted for cassava starch.

In Malaysia, it is a mixture between fish paste, chillies, garlic, shallots, turmeric, lemon grass and coconut milk. The mixture is then wrapped in a banana leaf that has been softened by steaming, then grilled or steamed.

While fish otak-otak is most common, otak-otak is also made with prawns, often resulting in a more textured variety. In Muar, you will also be able to find otak-otak made from cuttlefish, fish head and even chicken.

In Jakarta, Indonesia, one could find otak-otak being sold in small stalls near bus stops, especially during afternoon rush hour. Some of the best otak-otak can be found in another Indonesian city, Makassar. The main ingredient is fresh King Mackerel Fish or known as King Fish.

Regional varieties

There are different forms of otak-otak originating from different regions.

In Indonesia, it is originated from Palembang, South Sumatra. However, other regions in Indonesia have been populared for their otak-otak as well such as Jakarta and Makasar. In Palembang, people eat otak-otak with cuko (Palembangese spicy tamarind sauce). While in Jakarta, they enjoy it with spicy peanut sauce.

Nyonya otak-otak (Malay: otak-otak Nyonya), with Peranakan origins, from the northern Malaysian state of Penang, is steamed as a cake in pandan leaf. However, otak-otak from Indonesia, the south of Malaysia and Singapore is wrapped up as a thin slice using banana or coconut leaf and grilled over a charcoal fire. As a result, it ends up reddish-orange, drier and with a more distinct smoky fish aroma. Other varieties of otak-otak do exist.

Although otak-otak is traditionally made with fish meat, modern versions of otak often utilize crab or prawn meat. Similar Indonesian dish with cooking method employs banana leaf is called pepes. Other types of otak-otak include dishes called pais ikan, botok, and sata that are made of fish paste cooked in banana leaves.

Sata of Terengganu, Malaysia

Central Europe

A quite similar variety called Szczecin paprikas (Polish: Paprykarz szczeciński) is made by mixing fish paste (around 40%) with rice, onion, tomato concentrate (including vegetable oil), salt with a mixture of spices including chilli pepper powder. It is only available as canned food. Due to larger content of the fish paste, it has more distinctive taste than its Asian version, it is also more spicy than otah.

Origins

After 1960, a Polish fishing company (Przedsiębiorstwo Połowów Dalekomorskich i Usług Rybackich) "Gryf" from Szczecin started fishing and harvesting operations near the coasts of West Africa. Crews of reefer ships were exposed to varieties of African food, including chop-chop - a paste made of minced fish meat (especially pagrus meat) and pima. In 1965 company's laboratories released the first series of artificially designed paste, where African spices were replaced with cheaper ingredients available in Europe.

The creation of the Szczecin paprikas was the side effect of "leftover management" in the company's production facilities. The paste contained pieces left after cutting ice blocks with frozen fishes (various species).

Since then, the product has been exported to over 32 countries, including USA, Japan, Jordan, Liberia, Côte d'Ivoire and Togo. Currently it is produced by various firms in Central Europe (mainly Poland, Eastern Germany and Czech Republic); usually based on alaska pollocks and white rice.

Trivia

In the beginning of the People's Republic of Poland era (1950+) the quality of Szczecin paprikas degraded as fish scales, flippers and other parts were added and mixed with the paste.

In Colombia, due to its popularity, the Polish product was forged and sold with a label "Made in Europe".

Original Szczecin paprikas contained tomato pulp imported from Hungary and Bulgaria.

Szczecin paprikas has a fan page on (Polish) Facebook.

Ingredients :

• 500g Fish - mackerel, salmon, threadfin or barramundi
• 250ml Thick coconut milk
• 2 pieces Small hen eggs or one duck egg
• 4 pieces Kaffir lime leaves, spines removed and leaves finely sliced or shredded
• 20 pieces Betel leaves or young spinach leaves
• Freshly ground white pepper
• Pinch of sugar and salt to taste
• Banana leaves or ramekins or oven dish or foil for containers

Paste Spices:

• 5 pieces Fresh chilies, sliced
• 1 stalk Lemongrass, finely sliced
• 2 slices Galangal, chopped
• 2.5cm Fresh turmeric of one tsp turmeric powder
• 5 pieces Candlenuts, roasted
• 1 piece Shrimp paste, approx. 1.5cm by 1.5cm
• 2 cloves Garlic, sliced
• 5 stalks Shallots, sliced

Method :

• Prepare fish by cleaning, skinning and flaking the flesh.
• Pound the spices, using a mortar and pestle, to a paste, adding the spice ingredients one by one in the order in which they are listed above.
• In a large mixing, add in the fish, pounded spices, coconut milk, eggs, salt, sugar and lime leaves and gently stir to mix thoroughly by hand.
• Make banana-leaf parcels for steaming as follows - Cut banana leaves in pieces of approx. 20cm square and gently heat them over an open flame until softened.
• Place three betel leaves overlapping in the center of the banana leaf, then spoon 2 - 3 heaped tablespoons of the mixture on top.
• Pleat in the sides, then fold one side of the pleat to the front and one side to the back. Repeat on the other side to encase the content loosely, in order to have room for expansion.
• Secure top with a toothpick or staples.
• Place the parcels on the rack of a steamer and allow approx. 20 minutes of steaming time or until cooked and set.
• Serve each parcel in its banana-leaf wrapper.

Where to find Otak-otak?

Otak-otak can be found widely in night market and restaurant. It may cost you around RM 0.60 per piece.

Mee Bandung

Background History

dishes and cuisine in Johor are influenced by Arabs and the surrounding Malay archipelago. Some of the dishes are a unique blend of ingredients not found anywhere else in Malaysia. Due to their difficult and sometimes complicated recipes, some can only be sampled during celebrations and state banquets.

Mee bandung is also a dish originated from Johor, specifically from Muar. The term 'bandung' is not derived from Bandung, Indonesia but as a term for anyting that is mixed from many ingredients.

Nowadays,there is a lot of stall selling mee bandung,but we dont know the exactly the originality of mee bandung.If u wanna try the original of mee bandung,there is a place.

Famous Restaurant Mee Bandung.

1.Mee Bandung Abu Bakar Hanifah

Restoran Wah San: 9A, Jalan Abdullah, Muar

2.Johor Laksa & Mee Bandung Muar Stall

Stall No. 6, Warung Aji-Don Alley,
E-0-16, Plaza Damas,
Sri Hartamas
Kuala Lumpur

3.Restoran Selasih

Persada Johor,Johor Bahru ,Johor.

4.Restoran Mee Bandung Muar & D'Muar western

bt 4,Jalan Cheras Kajang

5.Selera Tanjung Restaurant

Kg Tanjung Langsat, Pasir Gudang, Johor Bahru
Johor,

How To cook MEe Bandung :-

Ingredients:

1.6 kg yellow noodles
250g chicken, cooked, shredded
3 hard boiled eggs, cut into quarters
400g beansprouts, blanched
Mee Bandung Gravy
200g prawns, cooked and peeled
3 liter water
100g shallots, peeled, sliced
60g garlic, peeled, sliced
80g ginger, crushed
90g Chinese celery, sliced
100g ripe tomatoes, sliced
40g Beef Broth
50g Prawn Cube
200g tomato ketchup
45g chilli boh
50g sugar
30g red chillies, sliced
50g shallots, sliced, fried
10 key lime (calamansi will be better)
100g peanuts, roasted, grounded
1 egg white
Garnish
40g spring onions, sliced
40g Chinese celery, sliced





Method:

Mee Bandung Gravy

1. Bring a pot of water to a boil. Add in sliced shallots, garlic, local celery, tomatoes and crushed ginger. Reduce to low heat and simmer for 3-5 minutes.

2. Add in beef broth , prawn cube, tomato ketchup and chilli boh. Stir well and adjust seasoning with sugar to taste.

3. Simmer for 5 minutes and strain.

4. Put the pot holding the gravy back on the stove and gradually add in beaten egg white. Remove and keep warm.

To serve:

1. Blanch yellow noodles in a pot of boiling water for a few seconds.

2. Remove, strain and place it into serving bowls.

3. Add in sliced fish cake and blanched beansprouts.

4. Pour in hot Bandung gravy and garnish with shredded chicken, sliced spring onions, local celery, chillies, fried shallots and calamansi.

5. Sprinkle with grounded peanuts and serve hot.