Malay cuisine is vibrant and robust, with rich bursts of flavours and spices. The development of Malay food began with the trading of spices and food in the 15th century, when the Straits of Malacca became a major means of trade. Let’s take a look at some of the more popular types of gravy or sauces that satiate Malaysians on a daily basis.
The Meatiest Chicken Powder in the Market, Knorr Chicken Stock is made with quality real chicken meat that adds well-balanced chicken umami and aroma to all your dishes. Perfect for use in stir-fry, soup and marinade.
*Based on (1) External Reach and Penetration research conducted by HRC for 641 local restaurants in 7 major cities in China in January-March 2015. (2) External Chicken Powder Market Penetration study conducted by Ahead Business Consultants Ltd for 300 Chinese restaurants and tea houses in Hong Kong in August 2012. (3) Internal market share projection based on sell-out numbers from key food service distributors in Taiwan in 2014.
Ayam masak merah literally means red-cooked chicken. Also known as spicy tomato chicken, it is fried chicken cooked in tomato sauce, which lends this dish its distinctive red colour. Spices such as lemongrass and galangal (a type of ginger) give the dish a wonderful aroma.
Mee rebus is a combination of sour and savoury. A thick sweet potato gravy is poured over noodles, which is often accompanied by bean curd, hard-boiled egg, boiled potatoes, spring onions, cut chillies and a lime wedge. The thick gravy is usually made of chicken curry paste, potatoes, tamarind paste, sugar and Knorr Chicken Stock Cubes.
Rendang is a curry containing lemongrass, galangal, chilli and cinnamon stewed slowly in a coconut curry liquid for several hours. The dish ends up dry but results in really tender and flavourful meat. A healthier alternative to traditional rendang would be vegetable or seafood rendang.
Satay with peanut sauce
Satay consists of meat that is marinated with ingredients such as lemongrass, turmeric, chilli and coriander. The marinated meat is usually grilled over charcoal. It is served with items such as cucumber, onion and yummy peanut sauce.
Shrimp paste is known as belacan. It is often used as a base for making sambal paste that is used in many Malaysian dishes. The paste can have either more chilli or more belacan. Those who prefer more heat would usually add more chilli into the mix.
Ayam percik is also known as spiced coconut barbequed chicken. The chicken is marinated in spicy chilli, garlic and ginger sauce mixed with coconut milk. This dish is especially popular during the fasting month of Ramadan. Each marinated chicken leg is usually clipped with a pair of homemade bamboo tongs, which prevents the meat from shrinking during the barbequing process. The meat is dipped into the sauce and cooked over a charcoal grill.
Gravy master? Join the Raja Kuah Knorr (RKK) challenge!
The above are just a few of the many flavours in Malay cuisine. If you are a maestro when it comes to whipping up delicious gravy for Malay dishes, then this is right up your cuisine alley. We will be accepting entries for Raja Kuah Knorr 2017 soon.
In 2016, the top winners from each region faced off in November and winners walked away with RM15,000 cash and an Umrah package for two. Sign up and we will send updates on the promo!