Expertise in Malaysian Cuisine

 Expertise in Malaysian Cuisine

Rendang (lamb, poultry, or beef)

Malay Food in Hougang, enthusiasts point out that this chunky cauldron of coconut milk and spices is not at all what is frequently mistakenly dubbed a curry.

The preparation method makes a difference: it is cooked slowly until the rose liquid evaporates, allowing the meat to absorb the spices. Rendergang is a popular dish all around Malaysia, especially during the holiday season.

Kuih

The best way to experience kuih, or pastries made in the Halal Food in Hougang, is to try them all. The most vibrant stalls are the kuih vendors; small enough to eat in one swallow and sweet enough to make you somewhat jittery.

This rainbow of chewy, sweet morsels disappears fast; by the time the light fades, there aren't many pieces left.

The Nasi Kandar

In essence, nasi kandar is rice served with your selection of toppings, most typically curry, fish, eggs, and okra. Even though you can order à la carte, everything is set up buffet style.

There are nasi kandar restaurants all around Malaysia; the majority are owned and operated by Indian Muslims of ethnicity, and they are very well-liked.

Laksa

Popular in Malaysia, laksa restaurants are expanding overseas, popping up in places like Shanghai, Bangkok, and other places.

There are several different versions. This spicy noodle soup, in curry form, is perfect for anyone who appreciates a flavor of the volcanic sort.

Some prefer it with prawns, while others favor fish.

Our favorite dish is Penang's asam laksa, which uses tamarind—the Malay word for tamarind—to make a sour and spicy fish soup.