#malaysiaeats

ate rendang at a kenduri today and wow… i forgot how good it is. the beef was so soft it just melted, and the gravy was thick and full of spices. you can tell it’s been cooking for hours because every bite is just packed with flavor.

rendang isn’t the kind of thing you eat every day, so having it at a kenduri makes it feel even more special. like you’re sitting there with a plate of rice, rendang, maybe some other lauk, and suddenly you’re just so thankful food like this exists.

the taste is hard to explain—it’s spicy, a little sweet, and kinda nutty from the coconut. the heat builds up but you don’t stop, you just keep going. pair it with plain rice and it’s basically perfect.

Had nasi lemak this morning and omg it never fails. The smell of the rice cooked with coconut milk just makes me happy before I even take a bite. I got the basic one—rice, sambal, anchovies, peanuts, cucumber, and egg. Simple but perfect.

The sambal was just the right kind of spicy, like it burns a little but you keep going anyway. Then you get that crunch from the ikan bilis and peanuts… ughhh so good. Even the cucumber feels important, like it saves you from dying from the heat.

I don’t know why but nasi lemak always feels comforting. Maybe it’s because I grew up eating it, maybe it’s because it’s literally everywhere here, but it just feels right. Some people like it fancy with fried chicken or squid, but honestly the plain version still slaps.

1. Nasi Lemak

Ingredients:

2 cups coconut milk

1 cup rice

1 pandan leaf (knotted)

Salt to taste

Sides:

Sambal (blend and fry chilies, shallots, garlic, tamarind paste, and anchovies)

Fried anchovies (ikan bilis)

Boiled egg

Sliced cucumber

Roasted peanuts

Instructions:

Cook rice with coconut milk, salt, and pandan leaf.

Prepare sambal by sautéing the blended ingredients until fragrant and thick.

Plate rice with sambal, anchovies, egg, cucumber, and peanuts.

2. Char Kway Teow

Ingredients:

Flat rice noodles

Garlic, minced

Eggs

Prawns

Chinese sausage (lap cheong), sliced

Bean sprouts

Chives

Soy sauce, dark soy sauce, chili paste

Instructions:

Heat wok with oil, fry garlic until aromatic.

Add prawns and sausage, stir-fry until half cooked.

Push aside, scramble eggs, then mix with noodles.

Add sauces, toss well, and add bean sprouts and chives at the end.

3. Roti Canai with Dhal Curry

Roti Dough:

Flour, water, salt, sugar, ghee

Knead, rest, and stretch thin before frying on a flat pan

Dhal Curry:

Yellow lentils, onions, garlic, curry powder, mustard seeds, cumin, dried chili, tomatoes

Instructions:

Boil lentils until soft.

Fry spices and aromatics, then add to lentils. Simmer.

Serve with hot, flaky.

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