The eyes are the window to the soul, but food is the window to the culture. Malaysia is an eclectic mixture of people from many regions. Substantial influence comes from the Chinese and Indian cultures, dating back to when trade with those countries began in Malaysia. Persian, Arabic, and British are other regions that influence Malaysian culture.
This blending of cultures makes the food in Malaysia exciting and unique! I got a taste of this uniqueness at a Malaysian cooking class in Kuching city in the state of Sarawak. Here are two of my favorite recipes from that adventure. See a part of this cooking class in the corresponding video on my YouTube channel.
Sarawak Laksa Chicken
Serves:
2 people
Preparation time:
10 minutes
Cooking time:
40 minutes
Ingredients
2 pieces chicken thigh
100 grams Sarawak Laksa paste
300ml coconut milk
2 stalks lemongrass, bruised
1 stalk ginger torch flower, sliced thinly
2 pieces dried tamarind
2 teaspoon salt
2 teaspoon sugar
2 tablespoon oil
Directions
Heat oil in wok.
Add pounded lemongrass and sliced ginger torch flower.
Add laksa paste until it releases its oil
Add chicken and dried tamarind slices. Fry for about 10 minutes
Add coconut milk. Bring to boil before adding salt and sugar to taste.
Simmer 30 minutes until chicken is cooked through.
Nasi Ulam
Serves:
2 people
Preparation time:
40 minutes
Cooking time:
5 minutes
Ingredients
500g cooked rice, cooled
50g grated coconut meat
1 cm piece ginger
1 stalk lemongrass
3 shallots
4 cloves garlic
1 turmeric leaf
3 kaffir lime leaves
1 torch ginger flower
Any herbs/flower to taste
Directions
Combine shredded coconut and slicedherbs with rice in bowl
Toss well and serve
Have You Tried Malaysian Food?
These are only two of the fabulous recipes we learned from the cooking class at the Indah House Kuching. Check out their full class experience for more Sarawak inspired dishes!
Have you tried Malaysian food? What is your favorite dish? Comment your answer on this article!
