Desserts – Malaysia Style

Sago Gula Melaka

You just finished your main course... so what’s next?

DESSERTS

End your meal on a sweet note, which in Malay is termed as ‘Pemanis Mulut’. There are obviosuly too many Malay desserts selections for simple traditionalpastry or termed as ’kuih’, puddings, cakes, fritters, broth etc. At Selera Malaysia Bistro, our selection of desserts are: Pengat Pisang, Sago Gula Melaka, Pisang Goreng Aiskrim and Bubur Sago Merah.

As the name suggests, Pengat Pisang has its roots in traditional Malay cooking. A “pengat” is a sweet broth with the addition of coconut cream at the final stage of the cooking. Pengat is always cooked with gula melaka while for some people, they prefer the white granulated sugar (gula pasir). It is not too heavy and can be served either hot or cold.

Made of boiled pearl sago, Sago Gula Melaka is served with a sweet syrup made of “gula melaka" (palm sugar) and coconut milk. Those who love the soft texture of sago would love this creamy dessert. When completed, this pudding looks delicious especially when gula melaka is drizzled over it. The exceptionally rich flavours of this dessert will make you asking for seconds! Oh, yums!

Pisang Goreng (banana fritters) is a favourite tea-time snack in Malaysia. It is crispy on the outside and sweet and soft on the inside; it is best to eat this delightful treat while it is hot and fresh. At Selera Malaysia Bistro, we improvised the Pisang Goreng version by adding vanila ice-cream to the menu. You will definitely love the unique combination of these two!

Bubur Sago Merah is the scrumptious sweet sago served with coconut milk. As the name implies, red sago will be used. However, as red sago is rare in Aberdeen, white sago are used with tiny drop of red food colouring added. Some may find it more mouthwatering, if coconut milk is replaced with evaporated milk. So appetizing, this dish is normally eaten cold. 

Curry – Malaysia Style

Malaysian Curry for a Change!

Indian curry has been a staple dish in the UK for several decades. Most would have already enjoyed and experience the spiceciness of the curry cooked with different Indian herbs and spices. The Indian curries are so widely accessible that you can have them in various restaurants and takeaways in almost every corner of UK major cities, smaller towns and suburbs.

There are many and subtle differences between Malaysian and Indian curry. In Malaysia, we are so grateful that we have many different kind of curries from Malay, Chinese and Indian origin. The Indian curry can either be thick or watery type. Apart from the different herbs and spices, Indian curry are normallty on the salty side with yogourt or milk added. The Malay curries are mainly base on coconut milk thus resulting as watery gravy although some are cooked as thick curries. The Chinese nonya curry are usually added with ‘Assam’ which gives the soury tangy taste.

Malaysian curry are normally prepared with beef, mutton, chicken, fish or even the finger-licking fish head curry. Typicall eaten with a plate of hit piping rice, curry are also taken with with bread, lempeng, jemput-jemput, roti jala (lace crepe) or cracker. So tasty! The smell of curry wafting through the kitchen is enough to set our stomach rumbling and our mouth watering.

There are many ways of preparing Malaysian curry which normally use different tropical herbs and spices as its main ingredients, added with curry powder and coconut milk. Some may opt to add concentrated schreded fried coconut base or known as ‘kerisik’ as well as curry leaves in their curry.

To enjoy Malaysian curry, why not head up to Selera Malaysia Bistro? You will never forget the oomph taste of the curry afterwards. See you there okay!