The Malay peninsula has seen ships arriving from the Middle East, India, Europe, China and Indonesia over the centuries as a result of which this country became a melting pot of culture and cuisine that has managed to retain its own unique flavour to this day.
Malaysian food, in particular, is highly influenced by Thai, Chinese, Indonesian and Indian cuisine. These influences extend from the use of the wok to the combinations of spices used in many popular dishes. Their food s generally spicy though the dishes are not always chilli-hot. In Malaysian food traditional Southeast Asian herbs and spices merge with Indian, Middle Eastern and Chinese spices in Malaysian food, leading to aromatic combinations of coriander and cumin seeds with lemongrass, kaffir lime leaves, cardamom, star anise and fenugreek.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.