Being a Malaysian who have high urge to eat, I collect Malaysian Food in my Malaysia Food Blog for sharing and hope every food lovers will get to know and search for Good Food directories here. The dishes here are reasonably priced, which explains why people from as far as Singapore and Hong Kong have been known to travel all the way here to eat. A group of 30 Singaporeans who ate here recently left with one comment: The food is good and the prices are reasonable.
Variants[ edit ] Examples of notable kuih-muih include: Apam balik — a turnover pancake with a texture similar to a crumpet with crisp edges, made from a flour based batter with raising agent.
It is typically cooked on a griddle and topped with castor sugar, ground peanut, creamed corn, and grated coconut in the middle, and then turned over.
Many different takes on this dish exist as part of the culinary repertoire of the Malay, Chinese, Peranakan, Indonesian, and ethnic Bornean communities; all under different names.
Bahulu — tiny crusty sponge cakes which come in distinctive shapes like button and goldfish, acquired from being baked in molded pans.
Bahulu is usually baked and served for festive occasions. Cucur — deep-fried fritters, sometimes known as jemput-jemput. Typical varieties include cucur udang fritters studded with a whole unshelled prawncucur badak sweet potato frittersand cucur kodok banana fritters.
Curry puff — a small pie filled with a curried filling, usually chicken or potatoes, in a deep-fried or baked pastry shell. Kuih akok — a rich confection made with liberal quantities of eggs, coconut milk, flour and brown sugar, akok have a distinctive sweet caramel taste.
It is popular in the states of Kelantan and Terengganu.
Kuih gulungkuih ketayap or kuih lenggang — mini crepes rolled up with a palm sugar-sweetened coconut filling. The crepes are coloured and flavoured with pandan essence. Kuih jala — a type of traditional fried confection in the eastern states of Sabah and Sarawak.
A rice flour batter is ladled into an emptied coconut shell bearing many small holes underneath, which is then held over hot oil and moved in a circular motion.
The mixture will drip into the oil like thread, and forms a lattice-like layer on the oil as it fries to a solid crisp. Kuih jelurut — also known as kuih selorot in Sarawak, this kuih is made from a mixture of gula apong and rice flour, then rolled with palm leaves into cones and steam cooked.
Kuih kapit, sapit or sepi — these crispy folded wafer biscuits are colloquially known as "love letters". Kuih keria — fried doughnuts made with a sweet potato batter and rolled in caster sugar.
Kuih kochi — glutinous rice dumplings filled with a sweet paste, shaped into a pyramid-like and wrapped with banana leaves. Kuih lapis — a sweet steamed cake made from rice flour, coconut milk, sugar and various shades of edible food colouring done with many individual layers.
Kuih lidah — Kuih lidah lidah literally means "tongue" hails from the Bruneian Malay community of Paparspecifically Kampung Berundong, in Sabah and possesses designated GI status. Served during special occasion of Eid al-Fitr and identified with its white colour and usually in a round shape.Jul 28, · Evolution of Corporate Governance in India and Abroad Introduction Corporate governance issues have attracted considerable attention, debate and research world wide in .
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