Makan! Makan!
May 01, 2016
— This article appeared in the May, 2016 issue of the Bamboo Telegraph, Singapore.
A popular phrase heard around Singapore, the Malaysian word makan means eat. Malaysia is Singapore’s closest neighbour and there is no lack of fabulous Malaysian food available here. Ever wonder what some of those dishes are? Or, how you might duplicate them at home? Cuisines that use unfamiliar ingredients can seem intimidating to try. What are those seasonings and ingredients? I can’t even pronounce the dish, how on earth can I make it?!
Malaysia has a rich food culture. Malacca was one of the great trading ports in the 15th Century, so Malay food has been infused with world flavours and culinary techniques for centuries. It is no surprise that Malaysian food is diverse in taste and aroma. Some of the seasonings used are common throughout Southeast Asia, such as lemongrass and chillis. It is the delicate variances in spice combinations that create different tastes using similar ingredients throughout the region. Leaves such as kaffir, pandan and laksa are common in Malay food. Combine this with seasoning such as cinnamon, fennel, cumin, or cardamom and add some coconut milk and you get some delicious flavour combinations.
Two condiments that are particularly prominent in Malaysian cuisine are sambal and belacan. Sambal is a spicy chilli sauce served with most dishes. Belacan is shrimp paste, which is what gives the pungent savory depth to Malaysian dishes. It comes in a block form and should be toasted first, but beware of it’s strong smell! This can also be added to salad dressings, such as caesar, for extra flavour.
Here are three favourite Malay dishes. Try them next time you eat out, or if you are brave enough try making them at home! You can do it!
Nasi Lemak is considered the national dish of Malaysia. Rice is placed in the middle of a plate (or banana leaf) and surrounded by a variety of accompaniments and garnishes. These includes sambal, hard boiled egg, cucumber, peanuts, vegetables, anchovies and perhaps meat. The secret to this dish is the creamy rice, which is cooked in coconut milk (versus water) with a pandan leaf. This dish is packed full of flavours, from spicy to pungent and textures, from soft to hard. It is a treat to your senses!
Char Kuey Teow consists of stir fried rice noodles and a combination of meat, tofu or vegetables seasoned with dark soy sauce based mixture. What’s the secret to a great tasting char kuey teow? Firstly use very fresh ingredients, secondly use a very hot wok and finally, stir fry noodles until they are slightly caramelised. This dish is traditionally prepared using lard but coconut oil substitutes well.
Teh Tarik, or pulled tea is made with black tea, sugar and milk. While it is comprised of seemingly simple ingredients, the real secret is the performance when it is poured. Two cups are held apart arm’s length and the tea and milk are poured back and forth between the cups creating a frothy tea. Perfect photo opportunity! While not a dish, teh tarik is worth trying.
Jemput Makan!
