Malaysian cuisine is extremely diverse
and bursting with intense labor hi I’m
Veronica watchmojo.com and today we’ve
had a chance to speak with Chef Nanda
and he’s going to take us through the
steps and processes to making an
authentic malaysian meal so to begin
with can you tell us what malaysian food
is its fusion in its true sense because
Malaysian cuisine comprises up three
main groups we have the Chinese we have
the Malay which is indigenous people of
Malaysia they did very simple food
that’s what we’ll be doing today and
south indian cooking so can you tell us
what we’re looking at here this is water
convolve us it’s a weed it grows on
water just floats because it’s hollow
our use quail eggs we get there cuter
this is the boiled one this is ikan
bilis or you soak it overnight if you
want this is the magic ingredient here
the shrimp paste it adds a smoky flavor
to the samba the sambal is basically
onion ginger garlic and dried chilli can
we head over to the kitchen you show us
how it’s done that’s already made huh
I’m gonna do it see you guys yeah this
is a trick it’s all going to be blended
together anyways right no equal portions
onion pickle questions of garlic
capacitor changer
got a bit of water
a shrimp is if its moist just take a
couple of pieces like that you can just
dry it off like that on the stove here
is the Sun bout a little bit of oil
shrimp paste goes in after that the
contents of the blender goes in that
tamarind juice a little bit of salt and
so finish it off with a little bit of
sugar and that’s done this is the NASA
Loma Vista coconut rice we’re gonna make
put a little bit of turmeric just enough
to color it couple of cardamom seeds a
little bit of salt so after that we add
the coconut milk you want the right to
taste like coconut so you can use the
whole can if you want to be health
conscious we’ll just use half of that
you wait for it to come to a boil once
it comes to a boil put a cover on this
the way they sell rice in you know
nothing about is the way this salad they
put a little bit of the sambal on top
you can do this we can use regular eggs
if you want just you know quarter them
over over
wrap the idea of leaving it open is we
know what’s inside with its a meat
whether it’s like a sardine or there’s
just egg you know so now that it’s all
done how do we enjoy it we enjoyed by
eating it okay so got some some veggies
here grilled fish we use the Samba same
thing this one was fried and we did with
little cucumbers that I cuts away the
spice some back on Malaysia we dilute
our fingers wash it first and then so
you take the sum above the middle and
you try to mix it up with as much rice
responds but depending how spicy you
want it
and bursting with intense labor hi I’m
Veronica watchmojo.com and today we’ve
had a chance to speak with Chef Nanda
and he’s going to take us through the
steps and processes to making an
authentic malaysian meal so to begin
with can you tell us what malaysian food
is its fusion in its true sense because
Malaysian cuisine comprises up three
main groups we have the Chinese we have
the Malay which is indigenous people of
Malaysia they did very simple food
that’s what we’ll be doing today and
south indian cooking so can you tell us
what we’re looking at here this is water
convolve us it’s a weed it grows on
water just floats because it’s hollow
our use quail eggs we get there cuter
this is the boiled one this is ikan
bilis or you soak it overnight if you
want this is the magic ingredient here
the shrimp paste it adds a smoky flavor
to the samba the sambal is basically
onion ginger garlic and dried chilli can
we head over to the kitchen you show us
how it’s done that’s already made huh
I’m gonna do it see you guys yeah this
is a trick it’s all going to be blended
together anyways right no equal portions
onion pickle questions of garlic
capacitor changer
got a bit of water
a shrimp is if its moist just take a
couple of pieces like that you can just
dry it off like that on the stove here
is the Sun bout a little bit of oil
shrimp paste goes in after that the
contents of the blender goes in that
tamarind juice a little bit of salt and
so finish it off with a little bit of
sugar and that’s done this is the NASA
Loma Vista coconut rice we’re gonna make
put a little bit of turmeric just enough
to color it couple of cardamom seeds a
little bit of salt so after that we add
the coconut milk you want the right to
taste like coconut so you can use the
whole can if you want to be health
conscious we’ll just use half of that
you wait for it to come to a boil once
it comes to a boil put a cover on this
the way they sell rice in you know
nothing about is the way this salad they
put a little bit of the sambal on top
you can do this we can use regular eggs
if you want just you know quarter them
over over
wrap the idea of leaving it open is we
know what’s inside with its a meat
whether it’s like a sardine or there’s
just egg you know so now that it’s all
done how do we enjoy it we enjoyed by
eating it okay so got some some veggies
here grilled fish we use the Samba same
thing this one was fried and we did with
little cucumbers that I cuts away the
spice some back on Malaysia we dilute
our fingers wash it first and then so
you take the sum above the middle and
you try to mix it up with as much rice
responds but depending how spicy you
want it
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