Malaysian cuisine speaks diversity for itself – its distinctive flavours are where we often find a blend of spices and the country’s multi-ethnic makeup. Through the many dishes, which are presented and devoured during festivities, cultures are brought together through one common love - food.
This Holy month, expect an abundance of local favourites from savoury delicacies to sweet treats as pasar malams (night market), restaurants and sidewalk stalls, open up with local favourites such as Kibas Bakar, Roti Canai, Murtabak, Sup Kawah, Ice Cream Potong and many more.
Thus, we have rounded up a few of our favourite Malaysian dishes that you can look forward to at our much-awaited buffet in Serena Brasserie this Holy month.
Kibas Bakar Pak Cik Yuso (Roasted Lamb)
A popular delicacy especially in the Middle East, Kibas Bakar is a roast lamb dish that is a common offering this festive month. Chef Yusof’s signature variation requires an overnight marination process that’s coated in a blend of aromatic spices before being slow roasted over fire. As the meat is roasted, it is continuously basted with generous amount of fats, creating a juicy and flavoursome, aromatic scented dish.
Chef Roy’s Roti Canai & Murtabak
Local favourites, Roti Canai and Murtabak, dates back to many centuries ago when it was brought to Malaysia from India. The soft, yet fluffy texture of this flatbread is best paired with a variety of curry dishes. Murtabak, on the other hand, is where various condiments such as meat, vegetables and egg are mixed together to create a thick puree that is then packed into a stretched Roti Canai – a heavy meal that is enjoyed at any time of day. However, the secret to Chef Roy’s much-loved crispiness lies in a splash of Sprite that is tossed into the dough mixture.
Sup Kawah Gear Box Pak Cik Fakrul
Sup Kawah Gear Box is a hearty beef bone marrow slow cooked for several hours with flavourful ingredients such as sliced onions, ginger and garlic. Complemented with local spices such as star anise, cloves, cardamom and cinnamon, the soup boils into a thick fragrant soup that is often enjoyed with a bowl of rice. Chef Fakrul’s distinct recipe for Sup Kawah Gear Box has been brought down for many generations and was specially taught by his mom, who is originally from far up North.
Aunty Sze Wei’s Homemade Tau Foo Fah
A sweet distraction from all the savoury goodness we are hosting this year, Chef Sze Wei’s Soy Bean Custard is a homemade dessert, made with love. A popular warm dessert among the locals, it is best known for the silky-smooth texture of the soft tofu. Served with a ginger infused sweet syrup, a colourful mix of coloured jelly and red beans is added for a deliciously Malaysian dessert experience.
Uncle Chan's Ice Cream Potong
Ice-cream potong has been around for decades and can be traced as far back to the 1940s when it was widely sold as a homemade treat by villagers. Packed with a variety of strong flavours, this creamy ice cream is Chef’s Chan sweetest memory that strikes a nostalgic note to his days in Melaka. Unlike ordinary ice cream, Ice Cream Potong is often served in small rectangular block that is cut on a bamboo stick, and comes in many local flavours such as sweet corn, durian, glutinous rice and more. However according to Chef Chan, the best way to indulge in this coconut-rich ice cream is with a slice of freshly baked pandan flavoured bread.
Rojak Buah Pak Amin
Rojak, which means ‘mixture’, simply explains the dish itself – it is a fruit salad that is served with a deliciously tangy sauce. Commonly served in South East Asian countries, a Malaysian rojak features a tangy sauce that is almost caramelised in texture, that is perfect for an afternoon teatime, or even dinner dessert. Chef Amin’s secret is to a perfect Rojak consists of a good mix of prawn paste, fresh chilli paste, homemade roasted peanuts and a hint of sweetness.