Menu: A Spicy Malaysian Banquet
The Menu
- White Coffee
- Popiah (Fresh Spring Rolls)
- Har Gao (Shrimp Dumplings)
- Tauge Goreng (Stir-Fried Bean Sprouts with Chinese Chives)
- Aloo Gobi (Curried Cauliflower and Potatoes)
- Char Kuey Teow (Stir-Fried Rice Noodles)
- Rendang Ayam (Spiced Chicken Rendang)
- Ikan Sumbat (Chile Fried Fish)
- Nasi Lemak (Coconut Rice)
- Spiced Mung Bean Dessert Porridge
More About This Menu
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Introduced to Ipoh by Chinese migrant workers, "white" coffee is produced by roasting coffee beans in palm-oil margarine (without the sugar and wheat that accompany Malaysian "black" coffee during the roasting process) and is typically served with condensed milk. For a mock version, brew your favorite light-roast coffee as you normally would and stir a tablespoon of condensed milk into each glass.
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Many Malaysian foods, like the Nasi Lemak featured in this menu, use lemongrass as an aromatic. To learn how to tie a lemongrass knot see our how-to video with Editor-in-Chief James Oseland.
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This recipe for Chile-Fried Fish would call for sting-ray filets in Malaysia, but any six to ten-inch whole fish will do.
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Inspired to taste more Malaysian cuisine? Plan a trip to Ipoh with our guide to where to stay and where to eat ».
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