MORE ABOUT MALAY
HISTORY 3-2014
LEMANG
Lemang is a type of Malay traditional food which is liked by many. It is sell throughout the year, especially during Hari Raya Festival season. Lemang is made up of few ingredients, which are :
a) Glutinous Rice b) Coconut Milk c) Salt d) Banana Leafs e) Bamboo Stick
In Malaysia, Lemang has been recorded as special local food since 1864. It is usually served with Rendang and Serunding.
The Making Process of Lemang
1) Wash the glutinous rice and soak it in water for 6 hours, strain it in colander and let it to dry.
2) Prepare 2 coconuts and extract the coconut milk. Make it 8 cups of maximun.
3) Add a little salt to the coconut milk to taste.
4) Roll the clean banana leaves inside the hollow of the bamboo stick.
5) Fill the hollow of the bamboo tube with glutinous rice and add coconut milk to it.
6) Place the bamboo tubes over the open fire place. Turn the bamboo tubes every few minutes to ensure that the rice is
evenly cooked and not burnt (over cooked).
7) To serve, break open the bamboo tube. Remove the leaf-wrapped rice and cut it into thick slices. It can be served with endang, floss (serunding) or curry.
FOOD HUNT : PAK ALI LEMANG ASLI
Address : Jalan AU 8, Ukay Boulevard,
Jalan Lingkaran 2, MRR2,
68000 Ampang, Kuala Lumpur.
Operating Hours : 10am to 8pm
Contact Number: 012-2540969 0122215937
Pak Ali, (71 years old) which known as " Lord of the Lemang". He is the owner of the stall and he has been working on his business of selling Lemang for more than 30 years since 1984.
"Pemilihan buluh amat penting dalam menghasilkan lemang yang berkualiti dan enak rasanya serta mengelakkan ia muntah ketika dibakar."
Selection of bamboo is very important in producing high quality Lemang so that it
tastes good and avoid spouting out when
burned .
says Pak Ali.
It is a stall located at the roadside, which is beside the Courts. It's few meters away from Zoo Negara.
Lemang Pak Ali is not only famous among the people of Kuala Lumpur , but his name is also popular across the country .
Prices for Lemang:
RM 8 for each stick (small) RM 20 for each stick (big)
The famous TV Show " Jalan-Jalan Cari Makan" on channel TV3 has been arrived here and introduced the speciality of Lemang to the public.
Malaysian Satay — those little skewers of meat with satay peanut sauce and ketupat (Malay rice cake) is a very popular dish in Malaysia.
Satay is a shish kebab style dish that has long been popular in Southeast Asia, particulary in Indonesia, Malaysia, and Thailand. It is most frequently associated with Thai food, where satay made from cubes of beef, chicken, or mutton may be dipped in a traditional peanut relish or sauce. Satay normally served together with cucumber, onions and ketupat.
Types of satay
1. Chicken satay
2. Beef satay
3. Mutton satay
FOOD HUNT:SATE KAJANG HAJI SAMURI
There are 2 outlets of Sate Kajang Haji Samuri:
The Making Process of Satay
1. In a blender, combine the peanut butter, vegetable oil, vinegar, soy sauce, lemon juice, brown sugar, chili powder, ginger and garlic. Cover and process until smooth.
2. Pour marinade over a bowl of boneless chicken thighs, stirring well to coat.
3. Refrigerate for 2 hours to blend flavors.
4. Thread chicken onto the wooden skewers.
5. Place skewers on the preheated grill and grill it for 10-20 minutes.
6. Chicken satay is ready now to serve.
1. Restoran Sate Kajang Hj. Samuri (Bangunan Dato’ Nazir)
Map to Restoran Sate Kajang Hj. Samuri Bangunan Dato’ Nazir
- Address
Lot 1,2 & 3 Tingkat Bawah & Tingkat 1, Bangunan Dato’ Nazir, Jalan Kelab, 43000 Kajang, Selangor Darul Ehsan.
- Business Hour
Monday - Thursday : 10am - 12.30am Friday : 4pm - 1 am
- Contact Info
03-87371853
Interior environment
2. Restoran Sate Kajang Hj. Samuri (Damansara Uptown)
Map to Restoran Sate Kajang Hj. Samuri Damansara Uptown
- Address
Damansara Uptown PJ near the HSBC Bank. Next to Uptown Pharmacy.
No. 79, Jalan 21/37, Damansara Uptown, Petaling Jaya
- Business Hour
Lunch onwards till dinner, Opens daily 11 am till 12 midnight except Fridays 3pm onwards
- Contact Info
03 7710 5318
Interior environment
Satay prices:
- chicken RM 0.80
- beef RM 0.80
- beef tripe RM0.80
- chicken liver RM0.70
- fish RM 0.80
- ketupat RM0.60
Prices of satay special:
- mutton RM 1.40
- rabbit RM2.00
Satay prices:
- chicken RM0.70
- chicken liver RM0.70
- mutton RM1.40
- beef RM 0.70
- beef tripe RM0.80
- rabbit RM2.00
Side dish prices:
- ketupat RM0.60
- rice cube RM1.50
- cucumber RM0.30
NASI LEMAK
NASI LEMAK
Nasi lemak is one of the most popular dishes in Malaysia. It is hot, spicy, rich and also the most famous Malay food. Nasi Lemak can be easily found, not just in Malay restaurants, but also in Chinese and Indian restaurants. It can be served as breakfast, lunch, high tea, dinner or even supper. Therefore, if you have friends coming from foreign countries, remember to let them have a taste of it, they will like it!
Normally, a basic plate of Nasi Lemak consists of:
1. Coconut Milk Rice
Ingredients:
RICE
SANTAN
(COCONUT MILK)
PANDAN LEAVES
2. Sambal
Ingredients:
PEELED
PRAWNS
SLICED
ONION
SUGAR
SALT
TAMARIND
JUICE
Pound together:
DRIED
CHILLIES
FRESH
CHILLIES
BELACAN
GINGER
CANDLENUT
3. Garnishing
HARD-BOILED
EGGS
PEANUTS &
FRIED
ANCHOVIES
SLICED
CUCUMBERS
The Making Process of Nasi Lemak
1. Put clean rice (1 cup), Santan (2 cups) and 1 Pandan Leaf into a pot and boil. When the rice begins to boil, lower the heat. Simmer gently for 10 -15 minutes.
2. Loosen rice grains with chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes.
3. Pound 2 dried chillies, 2 fresh chillies, Belacan (1 piece), small piece of ginger and 1 Candlenut together.
4. Fry the sliced onions until slightly brown then pour in the pounded mixture.
5. Add in prawns and fry for 2-3 minutes. Then add in sugar (1 teaspoon), salt (1/4 teasppon) and Tamrind Juice (2 tablespoons). Cook for 4-5 minutes.
6. Serve the rice with Sambal and the Garnishing.
Food Hunt: Murni Discovery Bandar Sri Permaisuri
Murni Discovery Restaurant
Bandar Sri Permaisuri,
56000, Kuala Lumpur.
Malaysia.
Contact Number: 03-9191-0033
Hours:
12:00 pm – 2:00 am
BEEF RENDANG
Rendang is possibly the most famous Malaysian beef dish. Unlike many Malaysian dishes that involve a rempah (spice paste), this one is not caramelised but is used as a marinade and then simmered until the meat is tender and gravy reduced. Because rendang is a dry style curry, it is usually served as part of a shared meal.
Origin and cultural significance of Beef Rengang
 origin of Beef rendangRendang is revered in Minangkabau culture as an embodiment of the philosophy of musyawarah, discussion and consultation with elders |  symbolysim in beef rendangThe meat (dagiang) symbolizes the the traditional clan leaders. The coconut milk symbolizes the intellectuals, teachers, poets and writers. The chili symbolizes the clerics, ulama and religious leaders. The hotness of the chili symbolizes sharia. The spice mixture (pemasak) symbolizes the rest of Minangkabau society. |  when it is servedBeef rendang is a requisite dish for special occasions in traditional Minang ceremonies, from birth ceremonies to circumcision, marriage, Qur'an recitals and religious festivals such as Eid ul-Fitr and Eid ul-Adha |
|---|
The Making Process of Beef Rendang
Food Hunt : Songket Restaurant at K.L.
Gordon Ramsy
cooking, eating, and reflection on Beef Rendang !!!
 AboutSongket resturuant presents Malay cuisine inspired from traditional specialties. hosting live Malaysian Cultural Dance Performances. and offers a warm and elegant Setting. |  The entrance |  Interior ornamentationSongket : a hand-woven fabric in silk or cotton, and intricately patterned with gold or silver threads that stand out against the background cloth to create a shimmering effect. |
|---|---|---|
 interior table arrangment |  Terrace area |  Entertainment performancespresenting the Malaysian Cultural Dances from across Malaysia. the dancers with' their beautiful and colorful costumes and graceful hand movements |
 Entertainment performances |  Beef rendang of SongketThe best beef rendang is served at this resturuant according to many tourism sites, such as trip advisors and food bloggers in malaysia. |  Beef rendang of Songket |
IKAN BAKAR
Ikan bakar, which literally means 'burnt fish' in Malay, is a popular Malay food in Malaysia. Ikan bakar can often be found in most food courts and eateries all over the country. It is a simple dish that does not require sophisticated cooking tools to make. The two main things that make ikan bakar unique is the chilli paste that is used to marinate the fish and the experience of cooking fish over charcoal fire.
IKAN BAKAR
INGREDIENTS
1KG MACKEREL
SHALLOTS (50g)
3 CLOVES GARLICS
5 CANDLENUTS
RED CHILI (50g)
LEMONGRASS
GALANGAL (30g)
CORIANDER SEEDS
SUGAR
SALT
FRESH TURMERIC
BANANA LEAF
Grilled Stingray
Grilled Kampung Fish
Grilled Catfish
FOOD HUNT:GERAI PAK LANG, KAMPUNG BARU
Pak Lang Ikan Bakar is the best ikan bakar stall in Kampung Baru. Nestled in Restoran Noorizan Gerak 21, they offer a good selection of grilled fish, including terubuk, keli, tilapia, kampong, pari, and cencaru fish. The marinated fish is freshly grilled on the spot using a large and flat frying pan. The grilled fish is served with banana leave and two types of chili sauces. Sink your teeth into the ikan bakar with firm flesh and crispy skin rich in spicy flavors.
Ikan Bakar Pak Lang
Address:
Gerai Pak Lang
Jalan Raja Muda Musa,
Kampung Baru, Kuala Lumpur
GPS: 3.162268, 101.703878
Price list :
Grilled Kampung Fish - RM4.50
Grilled Stingray - RM6.50
Grilled Catfish - RM6.50
Grilled Tilapia - RM5.50
Rice - RM0.80
As you walk into the make shift restaurant under zinc roof, the ikan bakar station is on the right side. There are freshly grilled stingray, grilled kampung fish, grilled tilapia and grilled catfish for your choosing. The ikan bakar was not that spicy and comes with the taste of chili paste which is the sauce to marinate the fish before cook it. The meat was tasty and the taste is quite suitable for children also since it wont be too spicy. This is absolutely the best ikan bakar in Kuala Lumpur.
Murni Discovery Restaurant is a restaurant that offers the perfect mix comprising from familiar local favourites to new and exciting dishes originating from the cultural flavours of Malay, Chinese, Indian, Western and Italian cuisines. Besides Bandar Sri Permaisuri, Murni Discovery also operates in other 6 different locations (SS2, USJ, Aman Suria, Kepong, Bukit Jalil S& unway Mentari), with many more future branches in the works.
LOCATION
OUTDOOR EATING AREA
INDOOR EATING AREA
MURNI DURING DAYTIME
USE OF IPAD IN FOOD ORDERING
NASI LEMAK "MURNI DISCOVERY"
There are various types of Nasi Lemak sold in Murni Discovery. Among all the Nasi Lemak, Nasi Lemak "Murni Discovery" is the most popular dish. It is one of the dishes that often ordered by the customers.
WHAT IS SO SPECIAL ABOUT NASI LEMAK "MURNI DISCOVERY"?
It is Murni's signature nasi lemak accompanied with sambal prawns, squids, fried chicken, petai beans, hard-boiled egg, fried anchovies, peanuts & chopped cucumbers.
The Making Process of ikan bakar
HOW TO MAKE
IKAN BAKAR ?
1) Use some Mackerel fish as the main ingredient, head is optional.
2) The spices are made up of red chili, shallots, lemongrass, coriander seeds, garlic, fresh turmeric and candlenut
galangal.
3) Put all the ingredients into a blender, add in some sugar and salt and then blend it well.
4) Pour the belnded spices onto the fish and that started to marinate the fish.
5) Wrap the fish in banana leaves, individually.
6) Fixed the both ends with toothpicks and the fish is ready for grilling.
7) Put the wrapped fish onto a flat pan and started to grill. When the leaves are burnt and wilted, it is almost done. It
took around 10 minutes to cook for each side.
CRIZ CHONG
VIVIAN ONG
Pak Lang was busying grilling the fish for customers, there is lot of customers coming just for his ikan bakar. It was already a well-known food and it was the best ikan bakar in Kuala Lumpur area.
INGREDIENTS
The glutinous rice is soft, sticky and creamy. The aroma of banana leaves has spice up the lemang taste. The taste of lemang is filing and super tasty ! It taste different from ketupat as it's slightly sweet ( with coconut milk). I love it so much because it's high carbohydrate, therefore I feel energetic after eating it .
SHOOK FUN
CHIA VOON
DOUAA
Some satay meat is with the fatty layer but some without. Different people prefer different taste of it. The taste of the satay with the fatty layer is more oily compared to the one without it. When eating the satay without the fat, you can taste the firmness of the meat.