“Keropok Lekor” is one of Malaysia’s favorite snack made with fish & flour, then turn into long cylindrical shape before boiled & deep-fried. The dish originated from east coast of Malaysia, particularly Terengganu & Kelantan, having some slight variation of shape between those two.
This is “kerabu nangka” or loosely translated as jackfruit’s salad with coconut milk.
We use the raw jackfruit, cooked with coconut milk, grilled fish flesh & generous amount of black pepper as the main ingredients. It has intense taste of sour-sweet texture with a kick of spiciness.
This usually great to be paired with fried dried fish, to be eaten with piping-hot rice. Don’t forget your favorite ulam & budu!
Speaking of basic nasi lemak… what’s your #breakfast today?
This nasi lemak ‘cheating’ a bit by using scrambled egg instead of hard-boiled egg. It’s becoming a norm where its faster to prepare & perhaps more economical to do it that way.
Saw some heated argument about nasi lemak the other day. Though I love to have numerous side dishes with my nasi lemak, I believe a good nasi lemak should be able to stand on it’s own basic components; fragrant ‘fatty’ rice that is not too dry, a well-balanced anchovies sambal, crunchy cucumber, a half hard-boiled egg & all of that neatly wrapped in banana leaf.
When I’m sad, I turn to food & I really wanted to eat this particular burger at the moment. It’s a no nonsense Harley’s double patty cheese burger.
What make this one special? It’s the homemade patty being squashed into perfect thickness; thin enough to be crispy on the outside, but still maintain some degree of juiciness inside. Not to mention the moderate amount of souce that compliment the whole taste & not overpowering anything.
& all of sudden I craved for “cucur badak” for tea time.
This bite sized savoury treat made from sweet potato mixed with flour, & for the filling we have chilli shredded coconut flesh. It then deep fried to perfection & served hot.
Imagine having this with hot rose tea (or iced in this weather!) while watching people go about their businesses…
Have you ever come across this type of rice before? This is called “nasi tumpang”. The rice is “ketupat”-like texture which is mushy but dense, & layered with side dish like fish serunding, omelette, chicken or fish curry & in this photo, some shrimp. It’s packed in banana leaf in cone shape, often consumed in the morning during break by farmers, after doing some work to regain some energy.
Today I want to (re)introduce you to “budu”.
This is another #Kelantanese food in form of dipping sauce if you may, made from anchovies. It can be loosely called “fish sauce”.
It’s usually served with a dash of lime juice & cili padi & giving it wholesome taste to the budu that already salty. Sometimes we substitute lime juice with chopped young mango or similar sour fruit/veggies. I like to add fresh durian in the mix, like in the photo. #makanapatoday#jalan2carimakan#foodcomma
“Solok lada”, or chilli stuffed with coconut shaving & fish.
This dish is another native to #Kelantan with heavy Siamese influences. The stuffing is prepared using coconut shaving from specific coconut age, fish flesh, shallots, & black pepper. It then stuffed into the chilli before being steamed in a bed of thick coconut milk.
The end result? A complex taste & texture profile which hard to resist. It usually served with “nasi kerabu” or any other rice. #malaysia#malaysianfood#foodcomma
Back to tge original programming, this was my lunch yesterday:
Fried bittergourd with anchovies & egg, sweet sour egg, fried boiled fish, tiny squid sambal, & gravy of ayam kurma with some potatoes. All the love on a single plate.