Traditional cuisine of Melaka slightly differs from classical Malaysian. The main treat is rice; skilled chefs cook it in various ways: stewed in coconut milk, stir fried with vegetables, steamed and mixed with fruit for desserts. Of course, there is a lot of interesting treats complementing rice. They are called Lauck, which literally means ‘supplement to rice.’ One of the most popular national treats is satay, small pieces of chicken or beef roasted on an open fire. Satay is usually served with ketupat, steamed rice wrapped in coconut leaves. Malaysian dishes feature a variety of spicy seasonings and sauces; satay is often complemented with spicy peanut sauce. Locals consider nasi Lemak to be the ideal breakfast; it is also based on rice. Latter is stewed in coconut milk and then served to the table with hard-boiled eggs, anchovies, fresh cucumbers and roasted peanuts. It should be noted that the breakfast is the most important meal for locals, so they always pay much attention to it. Those who want a break from rice have to taste Tahu gorent. It is a mixture of small cubes of soybean meal and soybean sprouts smothered in grounded peanuts and fried; it is served with a spicy sauce. Those who can’t imagine a meal without entrees have to pay attention to laksa Johor soup. This is delicious fish soup with rice noodles. There are also quite complex dishes that you can try only at upscale restaurants. Such treats include rendang, meat stewed in coconut milk. It
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