Malay dishes are influeced by the culture of the forefathers. This also influence how we relate to one another. In understanding the custom of Malays, a good start is knowing the cuisine. They use techniques, ingredients and decorations that will please the guest. Some popular dishes are as follow.
Nasi Kuning (or Yellow rice) predominates in royal functions as yellow colour symbolize wealth. This dish is served with side serving of rendang and sambal goreng. Complimenting it with ruby milk beverage dessert. Also known as Air Delima, sprinkle of colored water chestnut in sweeten coconut milk.
Rice are consumed daily, often shaped by compressing to give variety in display. The lontong (compressed rice cake) and complemental dishes of lauk lodeh, serunding, sambal tumis, telur rebus and ayam goreng. Also shown technique of wrapping for a compressed dessert Nagasari Pisang, using rice flour, banana slice and coconut milk.
Dishes with tumeric (herb) and green bean flour. Herbs are easily found in Asia and planted in most homes. Pulut kuning (glutinous rice) is steamed with tumeric (herb) for its golden colour and nutritive value. We serve this together with sambal goreng and rendang daging. Sweet dessert decorated with coconut cream topping also known as kuih Koleh-koleh (or green bean cake) at the side.
The Singapore Botanic Gardens at its present site was founded in 1859 by an Agri-Horticultural Society. The Gardens showcases many outstanding plant collections. Some highlights include the National Orchard Garden, the Ginger Garden and the Evolution Garden including many rare specimens. Traditional remedy or herbal medicine comes from various type of medical plants’, either from the leaves, the fruits, the roots, the flowers or the barks, etc. Many malay remedies of jamu (from herbs) are mixed into the food that they consumed.
The manner of handling a mould (a five-holed cup) to cook roti kirai crepe. Reason for five holes is that it mean the 5 pillars of Islam, a religion of most Malays. Mixing the flour, eggs and water to be of right consistency in order to have the batter spread evenly on the heated flat pan. Accompanying dishes of chicken curry and egg salad.
Colourful food using a poisonous plant Buah Keluak (or Pangium edule). Its for the gravy of Nasi Rawan with seeds of this fruit as its main ingredient. Also steam colourful batter for kuih lompang dessert, served with grind coconut.
Laksa’s gravy make this rice noodle snack well-known. The seafood base paste with either ground fish or ground prawn. And bakes sweet cake kuih bakar jagung (Bake corn cake) for dessert.
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