Singapore / Food / Malay / Indonesian
Malay food employs a galaxy of spices to give it its characteristically piquant, spicy flavour The most important of these are belacan (prawn paste), chilli, coriander, cumin, ginger root, lemon grass, tamarind, turmeric, saffron and star anise. Coconut cream and palm sugar are also extensively used. Satay, barbecued spiced meat threaded on a skewer and served with peanut sauce, is a Malay dish which is a Singapnrean favourite.
Malay and
indonesian cuisines have traded influences down the centuries
—Nasi Padanq (curried meat and vegetable dishes eaten with rice)
originated from West Sumatra, while other popular dishes
such as Gado, Gado, and Soto Ayam are of Javanese origin.
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We use a special hydraulic machine (constructed by our own engineering unit) to increase the density of 9-kg shipments of chipped tongkat ali root before packaging it in cardboard boxes, seen in the background.
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http://www.asiatour.com/singapore/e-05food/es-foo12.htm
Jan Garanoz
869/116 Thanon Pemavipat,
Chiang Rai, 57000 Thailand
Created: September 1, 1995
Last updated: September 22, 2010