Menu: Malaysia

First of all, I hope you had a fantastic Valentine’s Day. I wish there were a way to capture the sweetness of yesterday. Ava thinks, despite my best efforts to explain otherwise, that Valentine’s Day is a destination, not an event. So, of course, she had to ask me if I was going “to” Valentine’s Day with her and papa.

I, of course, said yes.

While I’m thinking of it, here’s a Valentine that Ava got from a friend at little school.

It’s a crayon! What a great global Valentine’s Day project.

As for our Malaysian menu? The ingredients might sound strange and the shapes might be new to you, but this is a menu easy enough for little Miss Ava to make. Maybe not by herself, but pretty close!

I think you’ll find the food of Malaysia definitely worth loving.

What sounds good to you?

Coconut Sticky Rice in banana leaves (lemang)  [Recipe]
Glutinous rice cooked with coconut milk and steamed inside banana leaves. The result? Epic, edible towers. P.S. This has 4 ingredients, including salt.

Beef Rendang [Recipe]
This is one of those curries made without curry powder. Instead, beef is slowly simmered with a complex blend of galangal, ginger, garlic, onion, lemongrass, keffir lime leaves, kerisik, and more.

Toasted Coconut Paste for Curries (Kerisik) [Recipe]
A fun, easy way to add flavor and body to Malaysian curries. The bonus? Just one ingredient.

*All recipes and posts will be up by Monday morning.

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Comments

  1. WOW I love that crayon valentine..and the sentiment…You should hire that mother to work on promotions and logos..Does she know about the blog? You need to clue her into the fact that we are talking about her…

  2. Richard Westwell says:

    “This is one of those curries made without curry powder”

    What’s curry powder? I stopped using”curry powder 30 years ago, now there are ingredients from all over the world to enable us to create our own flavours/flavors so as to cook wonderful meals. My cupboards are full of spices, herbs and roots! I am sure Sasha yours are also.

    • Sasha Martin says:

      ha – you speak the truth. I actually made homemade curry powder when we cooked Fiji – it was such a difference in flavor making the spice blend from scratch (same thing when we made garam masala)… much more potent :)

  3. Richard Westwell says:

    Ava is avery lucky girls to havea mummy and daddy like she has, My grandson is 20 months old and he has had Indian, Chinese, Mexican, North African food and so on.I am am giving him the choice of food when he leaves home and is independent. What lucky children!

  4. Rendang is wonderful! By the way, though it is today one of the most famous dishes of Malaysian Nonya cuisine and was served in Malaya 500 years ago, Rendang was invented by the Minangkabau people of central Sumatra, who are, with the exception of the Nonya, the best chefs in the region. The best I ever got was in Tulsa! Here’s a description, along with some stuff about Nonya cuisine.
    http://tulsafood.com/asian/bali-fusion-restaurant-tulsa

    I think the word “curry” is misleading. We use it for food from India, Thailand and Malaya. But the local people don’t. I think the British coined the word to mean “spicy exotic stuff we found in our Asian colonies”. So a Thai curry is completely different and unrelated to a Pakistani curry. If a British soldier had found American chili in a bar in Singapore in 1880, he would have called it curry because it contains cumin.

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