This page to discover West Malaysia
MALAYSIA
Dynamism, modernity and diversity...
This second trip, which we really badly prepared for, probably due to a lack of experience, I admit, took us to Malaysia (the west coast of the country), the city-state of Singapore and finally to Pukhet in Thailand for rest and idleness...
Tour details
After our departure from Marseille direction Paris C.D.G airport for the main line flights.
Malaysia Airlines which takes us to the capital Kuala Lumpur (
) with a refueling stop in Dubai (fuel is cheap there).
Cette compagnie, comme toutes les compagnies d'Asie du sud-est vous offrira confort et services avec leur personnel aux petits soins.
Kuala Lumpur
When we arrived, we realized that the supplier of our trip was none other than the airline, which helped us a lot for the rest of the trip.
On site was therefore all the useful staff, first the guide, who did not speak a word of French, like all the other guides after him.
But hey, they were all patient with us and this little problem was solved pretty well.
Malaysia is not a country really famous for its tourism, but there is a lot to see.
In the city itself, there are many monuments that I would not mention all of them: a very beautiful state mosque all in marble (Masjid Jamek) , monuments such as the station or the English-style courthouse (they stayed for a while), Hindu temples , Protestants, Chinese or churches.
And everyone gets along very well together.
Visit of a high place of the Hindu religion, the largest sanctuary outside India: the Batu caves . There are many animals in this cave, such as monkeys, chickens, roosters, etc. Visible after a rather strenuous climb up the stairs.
Penang
Then by plane, we joined the island of Penang (
) for 4 days.
The tour of the island is about 40 km and you can visit it up and down.
The capital of the island, because it is also one of the 13 states, is Georgestown where there is not much to see except the panoramic view of the highest tower of the island: Hight tower .
Then visit the great pagoda of Kek-Lok-Si en bas de Penang Hill the highest point of the island (800 m).
A Chinese temple (Snake Temple) , filled with several hundred snakes completely stunned by incense.
The eternal Thai temple with the 33 m reclining Buddha, a mosque and finally an Anglican cathedral.
But don't worry there is also a butterfly farm and a whole set of very beautiful, but empty beaches, some of which with the volcanic region, are black.
Langkawi
Then fly back to another island: Langkawi (
) rather famous for idleness and diving.
A few small visits to make, including a very interesting one: the tomb of Princess Mashuri put to death for adultery with the surrounding forest as a backdrop.
After the beach, to recover from these few brief visits, nonméo!!.
Singapore
A plane shot later, the city-state of Singapour (
), intimidating as a city.
Everything there is clean and sanitized, the streets are clean, the subway is clean, the houses are clean to believe that people spend their time cleaning.
Alright now the really interesting stuff and first of all the Raffles museum with extraordinary Ming, Tang.
Also visit Chinatown , because nothing authentic will remain, everything will be cleaned and repainted in pastel.
Then take a trip to Sentosa Island by taking the cable car, great photos to take of the city of the port and the skyscrapers.
End with a walk on Orchard road where all the stores are more beautiful than the other that I know and moreover, being in November they are already preparing Christmas with their decorations.
Pukhet
And once again, the plane to the paradise resort of Pukhet (
) where we end our trip with a day, not too tired, but with a slight desire to move.
Excursions are essential including Phi-phi Islands , to see when you are in the area, with the bonus of the swallows' nest caves.
Otherwise the rest of the time we sleep, we tan, we eat lobsters, we shop and with that massages on the beach.
Weather report
Video
Dernières infos
INFORMATIONNovember 24, 2022
Malaysia Entry Requirements
Travelers should:
> download and activate the MySejahtera app, and check in before departing for Malaysia;
> remplir le formulaire de déclaration de santé et le formulaire de pré-départ avant le départ en cliquant sur l’icône "passenger" dans l’application MySejahtera.
What there is to know
History
The Malay Peninsula has become a major center of trade in Southeast Asia due to the high number of visitors to the Strait of Malacca, a compulsory passage point for maritime trade between India and China.
Arab merchants were the first to settle in the territory in the 14th century. Their influence was decisive on the future of the Malays, since they converted the population to Islam. In the 16th century, Europeans attracted by the spice trade arrived after seeking the route to the East Indies to supplant the Arab trade monopoly.
The Portuguese, the Dutch and the British successively disputed the control of the strait. Colonization by the English began with the taking possession and development of the Comptoirs des Détroits in the middle of the 18th century. They included Penang, Singapore and Malacca (now Melaka).
From these establishments, England gradually spread its control over the rest of the peninsula. Penang Colony was established in 1786, by Captain Francis Light, as a military base and trading post. Its development was very quickly overtaken by that of Singapore, colonized from 1819 by Sir Stamford Raffles.
Malacca returned to the British after the Anglo-Dutch Treaty of 1825 and a year later the Comptoirs des Straits were legally created. These colonies were initially run by the English East India Company from Calcutta until 1867 when the colonial administration was transferred to London. It was around this time that the attitude of the British towards the Malay states became more aggressive.
Within ten years most of the west coast of Malaysia fell under British influence. The traders of these trading posts saw the British government intervene in their business, particularly in the tin-producing Malay states. The British administration undertook a racial policy of specialization of activities and resorted to the immigration of cheap labour, the Malays being 'unfit' for work.
Thousands of Coolies from China worked in the mines and then quickly established themselves as traders. The exploitation of the palm groves required the importation of Indians who came mainly from southern India. The Indians of the North were chosen as deputies for the administration and the police. This policy explains the diversity of populations in Malaysia today. These racist and classist policies were quickly denounced. Following the disturbances created by Chinese secret societies and the Civil War, British gunboat diplomacy had to be used to reach a resolution that favored the traders.
Finally, the Treaty of Pangkor in 1874 facilitated British expansion: At the beginning of the 20th century the states of Pahang, Selangor, Perak and Negeri Sembilan, grouped together under the name of the "Malaysian Federated States" (not to be confused with the Federation of Malay States) came under British supervision headed by the High Commissioner in Singapore who was also governor of the three trading posts (Comptoirs des Détroits). The latter was itself under the authority of the London colonial administration.
The other states of the peninsula, also called the “non-Federated Malay States” not being under English authority, had some advisers at the court of the Sultan. The four northern states Perlis, Kedah, Kelantan and Terengganu were initially under Thai control. The northern part of Borneo (now called Sabah) was an English colony formerly ruled by the Sultan of Sulu. Finally, the jungle-covered territory of Sarawak had been turned into a fiefdom by the adventurer Brooke and his family. He had self-proclaimed "White Raja".
After the Japanese occupation of World War II, the feeling of independence became increasingly popular, encouraged by the communist insurgency. Britain's post-war aims to create a 'Union of Malays' were sabotaged by opposition from the Federation of Malay States who wanted a much more pro-Malay system. The latter does not include Singapore and imposes a single citizenship, in order to ensure the loyalty of the descendants of Chinese and Indians suspected of a very measured patriotism.
Independence was proclaimed in 1957 under the name of the Federation of Malay States which did not include Singapore which, at 80% Chinese, refused the Malay preponderance. A new federation under the name of Malaysia was created on September 16, 1963 by merging the Federation of Malay States, the British colony of Singapore, North Borneo (renamed Sabah), and Sarawak (also on the island of Borneo). Quickly, many problems appeared. Indonesia tried to take control of Malaysia, the Philippines reclaimed Sabah, and Singapore declared independence in 1965.
Policy
The country is a member of the British Commonwealth. It is also a constitutional monarchy with a king elected for 5 years from among the sultans of the Malay Peninsula. The nine original Malay States each have an honorary monarch (Sultan, Raja or Yang Dipertuan Besar) and a Prime Minister Menteri Besar who heads the local government. Monarchical titles differ by state. Kedah, Kelantan, Pahang, Perak, Selangor, Johor and Terengganu have a sultan
The Negeri Sembilan which would translate to "nine countries" calls its ruler Yang Dipertuan Besar. Finally the small state of Perlis, in the North of the country, near Thailand to have a Raja. The cities of Penang and Melaka which were directly administered by the English colonizers have a governor (Yang DiPertua Negeri) and a prime minister. The territories of Sabah and Sarawak follow the same organization. Malaysia is a member of ASEAN (Association of Southeast Asian Nations)
Géography
Malaysia is made up of two distinct regions. Peninsular Malaysia (south of Thailand) is divided from north to south by a long mountain range whose highest point is 2189 m (Mount Tahan) and where vast forest areas remain. The west coast is marshy and flat, the east coast is, on the contrary, composed of long sandy beaches. Crops and plantations are first located along the coastal plains.
East Malaysia composed of the territories of Sarawak and Sabah and located in the North of Indonesia (Borneo). This part represents 15% of the population on 60% of the territory. It is mainly composed of jungle and a fairly high relief (Mount Kinabalu: 4,100 m). The population is half Malay (Muslims), 35% Chinese (Buddhists) and 10% Indian (Hinduists) and resides at 3/4 on the peninsula. The country, a federation of 13 states and 2 territories, is a member of the British Commonwealth. It is also a constitutional monarchy with a king elected for 5 years from among the sultans of West Malaysia. The subsoil (gold, iron, bauxite, etc., western side) plus off-shore gas and oil (eastern side) are, along with wood and rubber, the country's main resources.
Économy
Oil palm cultivation has spread at lightning speed: a boon for the country's economy, a disaster for its biodiversity. The plain of Kinabatangan, where the primary forest once extended, is now converted to this monoculture which has transformed the landscapes of the islands of Borneo.
Eco-tourism has developed a lot in recent years helped by a rich biodiversity. Rich in tens of thousands of animal and plant species, many of which have yet to be discovered, the primary forest of Borneo, in the heart of Insulindia, is a kind of primitive paradise for many endemic and rare species.
Extreme living conditions (heat, hygrometry close to saturation and light on the ground almost zero), have created a unique universe where plants are willing carnivores, lizards and monkeys fly and toads know how to disguise themselves as dead leaves. The island is among the richest areas in the world in terms of biodiversity, and new species are often discovered there, the most surprising of which can be relayed by the press.
Source : Wikipedia
Additional Information
When to leave?
The Malay Peninsula has an equatorial climate marked by constant heat and humidity. We distinguish the coasts, sunnier and refreshed by oceanic influences (sea water at 26-29°C), from the lowlands of the hinterland, which are more stifling. The country experiences two monsoon periods, spanning almost the entire year.
- The north-east monsoon (winter monsoon): the more intense of the two, it prevails from November to March and brings particularly heavy rains to the east coast of the peninsula.
- The south-west monsoon (summer monsoon): it dominates from the end of May to September and sweeps the west coast, but with less abundant rains than those of the winter monsoon on the east coast.
Transport
A very dense network connects all the major cities with express buses, at least several times a day and often every 30 minutes to 1 hour for the busiest connections. Competition is fierce between Malaysia Airlines and the low cost companies Firefly (one of its subsidiaries) and Air Asia. Conclusion: we travel by plane for next to nothing in Malaysia.
Sleep / Eat
It's hard to make an assessment of the country's cuisine, as this would amount to judging that of the whole of Asia! We eat there as well Malay as Chinese, Thai or Indian, even Thai and Indonesian. Always comfortable despite their location in the jungle or by the rivers
Purchase
You can find everything from Chinese and Malay handicrafts to electronics, finally it's for all tastes.
Sites utiles
- Le routard (In french)
- Lonelyplanet
Tourist Office Information
The Art of Food
Sup Kambing
Ingredients2 tbsp coriander seeds. 1 tsp white peppercorns. 1 tsp cumin seeds. 5 shallots, sliced 5 cloves garlic, finely chopped. 5 cm of ginger cut into slices. 1 fresh red chilli, cut into 1cm lengths. 5 to 7 tbsp of water. 1 tsp turmeric powder. 3 tbsp of oil. 2 cinnamon sticks. 4 cardamom pods. 4 cloves. 1 star anise. 2 tbsp of flour. 780 g of lamb in 2 cm dice. 2 large or 4 medium tomatoes, quartered. 6 cups of water. 1 small carrot cut into slices. 1 medium potato peeled and cut into small cubes. 1 medium onion cut into thin slices. Salt. 2 to 3 tbsp fried shallots. 2 to 3 tbsp celery leaves
Preparation
To prepare the spice mix, place the coriander seeds and peppercorns in a saucepan over low heat until fragrant (about 3 minutes), stirring constantly. Add the cumin seeds for another 2 minutes. Leave to cool slightly before passing it through a mortar to crush them finely. Pass the shallots, garlic, ginger, and chilli in a food processor. Add a little water (about 5 to 7 tbsp) to allow the blades to grind the mixture finely. Transfer to a bowl and mix in the ground spices and the turmeric. Set aside. Heat oil in a Dutch oven. Add the cinnamon, cardamom, cloves and star anise. Fry the spices whole 30 seconds before adding the spice preparation. Continue frying over low heat until the mixture begins to brown and the oil has separated. Add the flour and stir to make a smooth paste. Add the lamb to the pan and when it begins to brown around the edges, add the tomatoes. Cook for 5 minutes until the tomatoes begin to soften, then pour in the 6 cups of water and bring to a boil. Lower the temperature and simmer 1 to 1-1/2 hours or until the meat is cooked. Add another cup of water if the mixture seems too thick Add all the vegetables, salt to taste, and cook another 15 minutes until the vegetables are tender. Serve hot on plates garnished with a spoonful of celery.
Laksa ayam
Ingredients120 g chicken fillet 70 g rice noodles 400 g firm tofu 1 tablespoon sesame oil 50 g red curry paste 50 cl chicken stock 15 cl organic coconut cream 1 lime organic 2 sprigs of fresh mint
Preparation
Cover the rice noodles with boiling water for 5 min. Drain and reserve. Cut the chicken breast into strips and the tofu into small cubes. Heat the oil in a wok and brown the chicken and tofu for 5 minutes, turning the pieces over. Book. Heat the curry paste in the wok for about 1 min. Pour in the chicken broth and coconut cream and let boil for 5 minutes. (the sauce is supposed to thicken... You can perfectly use coconut milk and not necessarily cream) Incorporate the chicken, the tofu and then the rice noodles. Continue cooking for about 5 minutes. Remove from heat and add a few drops of lime. Adjust the seasoning if necessary. Serve quickly with mint leaves and lime wedges.
Laksa assam<
Ingredients½ cucumber 1.5 tbsp. salt 1 handful of Rau Ram leaves 1 tbsp. tamarind pulp 2 stalks of lemongrass 400 g rice vermicelli 5 ml belacan 15 shallots 15 red chillies (or 4 tsp ground chilli) 1.2 l water 600 g monkfish (or mackerel) 4 slices of pineapple 1 onion 20 g mint leaves 2 limes 1 case of shrimp paste
Preparation
Peel the cucumber then cut it into julienne. Cut the pineapple slices into julienne as well. Cut the lemons into slices. To book. Mix the spoon of shrimp paste with 2 cases of hot water to dilute it. Poach the fish in water until cooked. Remove the fish and remove the bones and scales. Blend the peppers, shallots, lemongrass and belacan in a blender. Soak the vermicelli in water for 30 minutes. Extract 2 cups of tamarind juice from tamarind pulp and strain it. Add tamarind juice, Rau Ram leaves and salt to the fish broth. Let cook for 10-15 minutes. Adjust the seasoning and add the fish to the sauce. Cook the vermicelli for a few minutes (respecting the time indicated on the packaging). Drain them. Divide the vermicelli between the bowls and pour the boiling broth over it. Add the cucumber pieces, onion, peppers, mint leaves and lemon slices over the vermicelli or put them in a separate dish. Serve with the shrimp sauce in a separate bowl.
Lidi sate
Ingredients700 g of beef in 2.5 cm cubes without fat taken from the ribs. 4 tbsp. at s. thick coconut milk. 1 C. at s. grated lemon zest. 1 C. at s. brown or brown sugar. 2 tbsp. turmeric. 1 C. curry powder. 1 C. ground cumin. 1 C. sambal ulek. 1 pinch of salt
Preparation
In a bowl, mix all the ingredients except the beef. Roll the beef cubes in the spices and let rest for 1 hour, turning the meat every 15 minutes. Dip wooden sticks in water to prevent them from burning. Thread 4-5 beef cubes on each baguette. Place on the barbecue grill or in the grill oven. Cook for 3 minutes, turn over and continue cooking for 3 minutes. Check for doneness if not put back 1-2 minutes.
Mee Siam
Ingredients125 ml vegetable oil. 10-12 dry peppers. 18 shallots (finely chopped). 8 garlic cloves (finely chopped). 100-200 g dried prawns cut. 3-4 tbsp. to s soy bean paste. 300-400 g prawns. 1 packet of rice (washed in hot water and drained). 300-600 g bean sprouts. 20 cl of water. 3-4 tbsp. tomato ketchup. 3-4 tbsp. to s of sugar. 4 tbsp. with salt. 10 cl of tamarind juice. 20cl of lime. 3-4 hard boiled eggs (divided). 2 or 3 cubes of fried soybean paste. 40-50 chives cut into 2 or 3 cm lengths. 3-5 limes, quartered
Preparation
Finely chop the dried chillies and add to the hot oil in the wok. To get a deep red color, deep fry several minutes or add extra oil if they start to burn or dry out. Add the shallots, garlic, salted soy bean paste, dried prawns and fry until air is fragrant. Add seasoning. Bring to boil with 1 cup of water. Add prawns, softened rice sticks, and bean sprouts. Put the rest of the ingredients. Place the product on a tray and garnish it with eggs, fried soybean paste, chives, and lemons.
Salad daging cili
Ingredients1 head of Iceberg lettuce, 1 cucumber, 2 medium-sized carrots, 125g of fresh bean sprouts, 1 clove of garlic, 500g of rump steak or sirloin, A small bunch of coriander, A small bunch of basil, 2 limes, 2 tbsp. tablespoon olive oil, 1 red pepper
Preparation
Wash the lettuce and cut it into strips. Wash the cucumber and cut it into cubes. Peel and grate the carrots. Rinse and drain the bean sprouts. Arrange them in a large dish. Peel and crush the garlic. Cut the beef into strips. Chop the herbs. Heat the oil in a large skillet. Gently sauté the garlic. Add the beef to it. Cook over high heat 1 to 2 minutes, stirring to evenly sear the meat. Pour 2 tablespoons of lemon juice into the pan. Add the herbs, olive oil and chilli. Heat a little, then pour the meat into the dish with the vegetables.
Kari daging
Ingredients800 g of pork. 800g beef tenderloin (or striploin). 600g of rice. 2 cucumbers. 6 tomatoes. 1 fresh coconut. 2 cans of coconut milk (can). 1 fresh pineapple. 100 g roasted and ground peanuts. 2 lemons. ½ glass of peanut oil. 3 onions. 2 cloves garlic. 1 or 2 ginger roots. 1 jar of vegetable pickles. salt, pepper, 1 little fine sugar. 8 skewers
Preparation
Curry sauce : Heat the oil in a small pot, add 2 finely chopped onions, brown them, add the crushed garlic and immediately 2 good spoonfuls of curry, which you will moisten with coconut milk, reserving a coffee cup of this milk. Start the boil, salt, pepper, reduce the heat, add 75 g of crushed peanuts. Cover the pot, let simmer, watching, for about 30 minutes. Meanwhile, cut the meat into thin rectangles, thread them onto the skewers (=8). Brush them with a little of the reserved coconut milk, powder them lightly with curry. Wait to put them on the grill. Make the cucumber rougail by peeling these vegetables and cutting them into very thin slices. You can have them disgorged (but we don't do that in Malaysia). Mix the cucumber with a little salt, a little sugar, lemon juice. Peel and mince the ginger and put it on the cucumbers.
Prepare the tomato rougail : Immerse them for a few seconds in simmering water, drain them and run them under cold water. Peel them then deseed them. Dice them. You will season them with a little salt, pepper, sugar and lemon. Cut the remaining onion into thin slices that you will mix with the tomatoes. Start the white rice. Peel the pineapple, cut it into slices. Open the coconut (me, I put it in a clean dish that resists shocks, on a solid support, and I hit the coconut firmly with a hammer: the shell splits and easily detaches from the pulp; if there is water, it can easily be collected in the dish). Collect the juice, if there is any. Cut this nut that we crunch at will (I prefer to make shavings with a peeler). In a bowl, put the pickled vegetables and on small plates the reserved coconut pulp and the crushed peanuts. Put the skewers on the grill for about 10 minutes. Powder them with a few crushed peanuts before placing them on a bed of rice. Taste the curry sauce, adjust the seasoning if necessary. Pour in, if you have a little, coconut water, then put it in a sauce boat. Each guest uses a ½ beef skewer and a ½ pork skewer, rice, all the rougails, pickles, coconut, pineapple, sprinkles everything with curry sauce and sprinkles with crushed peanuts. adjust the seasoning if necessary. Pour in, if you have a little, coconut water, then put it in a sauce boat. Each guest uses a ½ beef skewer and a ½ pork skewer, rice, all the rougails, pickles, coconut, pineapple, sprinkles everything with curry sauce and sprinkles with crushed peanuts. adjust the seasoning if necessary. Pour in, if you have a little, coconut water, then put it in a sauce boat. Each guest uses a ½ beef skewer and a ½ pork skewer, rice, all the rougails, pickles, coconut, pineapple, sprinkles everything with curry sauce and sprinkles with crushed peanuts.
San Choï Bao
Ingredients6 duck legs. 1.5 liters of duck broth. 1 tsp olive oil. 3 red shallots, finely chopped. 3 onions white part only finely cut. 3 cloves garlic, finely chopped. 40 g peeled and finely chopped fresh ginger. 250g minced pork. 30 ml of Chinese wine. 8 finely chopped fresh shiitake mushrooms. 8 dried shiitake mushrooms. 3 thinly sliced Chinese cured pork sausages. 8 finely chopped water chestnuts. 5 spring onions finely sliced. 4 finely chopped coriander roots. 5 dl of Oyster sauce. 2 small lettuces outer leaves removed. 2 tsp sesame seeds.
Preparation
Preheat the oven to 160°C. Brown the duck legs in a hot skillet until browned. Transfer to a large, deep braising dish. Bring the duck broth to a boil and coat the duck legs. Cover the dish and cook until the duck legs are tender and the meat begins to fall from the bone (1 hour 1/2). Remove from the oven and let cool in the dish with the liquid. When completely cold, skim off any outer fat that may have formed and remove the thighs from the liquid. Cut the meat into small pieces and put in the fridge. Keep the cooking juice to mix it with the oyster sauce. Heat the olive oil in a large frying pan and fry the shallots, spring onions, garlic and ginger until fragrant (2 or 3 minutes). Add ground pork and fry for 5 minutes. Deglaze the pan with Chinese wine, and cook the mixture for 5 minutes. The wine adds flavor and also helps the pork cook. You can add one more (it evaporates quickly). Take off the heat, let the mixture cool down. Place the dried shiitake mushrooms in a small bowl and pour enough hot water over them just to cover them. Leave to soak for 15-20 minutes. Squeeze them to remove excess water and finely chop the mushrooms. Mix them with fresh shiitake mushrooms. Prepare the remaining salad ingredients and until ready to serve. Add ground pork and fry for 5 minutes. Deglaze the pan with Chinese wine, and cook the mixture for 5 minutes. The wine adds flavor and also helps the pork cook. You can add one more (it evaporates quickly). Take off the heat, let the mixture cool down. Place the dried shiitake mushrooms in a small bowl and pour enough hot water over them just to cover them. Leave to soak for 15-20 minutes. Squeeze them to remove excess water and finely chop the mushrooms. Mix them with fresh shiitake mushrooms. Prepare the remaining salad ingredients and until ready to serve. Add ground pork and fry for 5 minutes. Deglaze the pan with Chinese wine, and cook the mixture for 5 minutes. The wine adds flavor and also helps the pork cook. You can add one more (it evaporates quickly). Take off the heat, let the mixture cool down. Place the dried shiitake mushrooms in a small bowl and pour enough hot water over them just to cover them. Leave to soak for 15-20 minutes. Squeeze them to remove excess water and finely chop the mushrooms. Mix them with fresh shiitake mushrooms. Prepare the remaining salad ingredients and until ready to serve. The wine adds flavor and also helps the pork cook. You can add one more (it evaporates quickly). Take off the heat, let the mixture cool down. Place the dried shiitake mushrooms in a small bowl and pour enough hot water over them just to cover them. Leave to soak for 15-20 minutes. Squeeze them to remove excess water and finely chop the mushrooms. Mix them with fresh shiitake mushrooms. Prepare the remaining salad ingredients and until ready to serve. The wine adds flavor and also helps the pork cook. You can add one more (it evaporates quickly). Take off the heat, let the mixture cool down. Place the dried shiitake mushrooms in a small bowl and pour enough hot water over them just to cover them. Leave to soak for 15-20 minutes. Squeeze them to remove excess water and finely chop the mushrooms. Mix them with fresh shiitake mushrooms. Prepare the remaining salad ingredients and until ready to serve. Leave to soak for 15-20 minutes. Squeeze them to remove excess water and finely chop the mushrooms. Mix them with fresh shiitake mushrooms. Prepare the remaining salad ingredients and until ready to serve. Leave to soak for 15-20 minutes. Squeeze them to remove excess water and finely chop the mushrooms. Mix them with fresh shiitake mushrooms. Prepare the remaining salad ingredients and until ready to serve.
Nasi Goreng
Ingredients400 g of rice. 1 chicken. 20 g dehydrated vegetables. 1 onion. 1 clove of garlic. 200 g of mushrooms. 200 g of gray shrimps. 2 tbsp. at s. of ketjap. 2 tbsp. at s. by sambal oelek. 4 eggs. 4 bananas. 5 c. at s. of oil. Kroepoek
Preparation
Put the dehydrated vegetables to swell in a little hot water; chop the onion and garlic. Cut the mushrooms into pieces. Cook the rice according to the directions on the package. Roast the chicken in the pan. Gently brown the dehydrated vegetables, chopped onion and garlic in 3 tablespoons of oil. Add the mushrooms and gray shrimps. Stir in ketjap and sambal. Mix in the rice spoon by spoon. On a dish, place the rice in the middle and the cut chicken all around. On the rice, place the bananas cut in 2 and previously heated in a little oil. Cook 4 fried eggs (1 egg per person). Arrange over the bananas. Accompany with kroepoek or kraput.
Opor Ayam
Ingredients450 chicken breast with skin. 2 tbsp. tsp salt. 1 onion finely chopped. 3 minced garlic cloves. 3 tbsp. to s of oil. 1 C. cilantro. a piece of grated ginger. 1 C. s of lemongrass. 2 dl of coconut milk. 1 sheet of Salam
Preparation
Cut the chicken into small pieces and rub them with the salt. Fry the onion and garlic in oil until brown. Then add the coriander, ginger and star anise. Stir well for about 1 minute. Add the chicken, mix thoroughly so the chicken absorbs the spices. Add the coconut milk and salam leaf. Cover tightly and cook over medium heat for about 40 minutes. Service with rice.
Rendang
Ingredients2 shallots. 3 cloves of garlic. 15 dried bird peppers. 5 cm sliced ginger. 5 star anise. 2 tbsp. tsp coriander seeds. 2 tbsp. tsp fennel seeds. 2 tbsp. cumin seeds. 1 whole nutmeg. 1 C; s of vegetable oil. 750 g pound beef cut into 2 cm cubes. 1 C. of white sugar. 40 cl grated coconut. 5 whole cloves. 1 cinnamon stick. 30 cl coconut milk. 20 cl of water.
Preparation
Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool. Using a blender or food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste. Rectify the coriander, fennel, cumin and nutmeg. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring constantly. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until the meat is browned. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk, and water. Bring to a boil, lower heat, and simmer until most of the liquid is gone and the meat is tender (about 1 hour). Season with salt to taste.
Meehoon goreng
Ingredients1 packet of rice vermicelli (soaked in hot water until soft). 250g chicken breast (lightly sliced). 200g peeled raw prawns. 250g Chinese cabbage (cut into slices). 250g of tofu. 2 carrots peeled and cut into slices. 1 medium onion, minced. 2 cloves of garlic, finely chopped. 3 tbsp. tsp soy sauce. 1 C. tsp oyster sauce. 1 C. with spicy sauce. 3 tbsp. s of cooking oil. Salt
Preparation
Heat the oil in a deep saucepan. Fry the onion and garlic until the air is fragrant. Add the chili sauce, soy sauce, oyster sauce and chicken. Cook over high heat while stirring for 5 minutes. Add the prawns, the vegetable (except the tofu) and the drained noodle. Stir well until noodle is cooked, add salt as needed. Add the tofu and stir while cooking for a few minutes. Remove from heat and serve immediately.
Sothi Malayalam
Ingredients500g of fresh fish. 2 to 3 fresh curry leaves. 1 C. with saffron. 1 C. s of cumin. 1/2 tsp. tsp fenugreek. Salt. 40cl of coconut milk. 4 tbsp. s of tamarind juice. 2 large tomatoes cut into quarters. 6 fresh red peppers. 10 shallots. 4 crushed garlic cloves. 1 dried curry leaf. 1 onion finely sliced. 1/2 tsp. s of mustard seeds. Vegetable oil
Preparation
Add the coconut milk to a saucepan or wok and heat over low heat. Add the curry leaves, the spices, the paste (mixed peppers, shallots and garlic), the tamarind juice and the tomatoes. Mix well. When the mixture comes to a boil, add the fish. Boil for 5 minutes while stirring continuously. In another wok, add the oil and the other frying ingredients. When the onions are brown, pour the mixture into the pan with the other ingredients. Simmer covered for 5 minutes and serve hot.
Air Batu Campur
IngredientsCrushed ice Rose syrup Palm sugar syrup Condensed milk 1 tbsp canned red beans (if you have dried beans, soak them in water for 2 hours, cook them in water , when they become soft, drain them, then cook them again with a little water and sugar) 1 tbsp of sweet corn 75g of jelly (in cubes or vermicelli) Coconut milk Optional: a scoop of ice cream with durian, peanuts, sliced bananas or lychees
Preparation
Make a mountain of crushed ice in a bowl. Flavor the ice cream with the rose syrup, the palm sugar syrup, and the condensed milk add the jelly, the red beans, the sweet corn… Add the coconut milk Add the optional ingredients. Serve chilled (don't forget to put the empty bowl in the freezer first)
Condensed milk tea (teh tarek), soy milk and fruit juices