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Friday, March 29, 2024

Taste of Malaysia

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Conrad Manila’s Brasserie on 3 presents Malaysian culture on a plate

Nasi Lemak is the first thing that comes to my mind when I hear Malaysia. My foodie heart has always been interested in Malaysian cuisine, with its interesting and varied culinary elements that are best savored and enjoyed with family and friends.

Literally means “fat rice,” this unofficial national dish of Malaysia is basically rice cooked in coconut milk and wrapped in bungkus or triangular packet made using banana leaf or wax paper.

It might sound simple, but this rice dish can surprise you with its variety of sides and accompaniments. While rice, cucumber, anchovies, and peanuts are the staples, one can add various ingredients.

Malaysian cuisine is known for its rich flavors from the herbs and spices commonly found in the region

Some like it with ayam rendang or chicken stew, while others put curry or seafood. Assortment of vegetables and hard-boiled eggs can be added. If one wants a little spicy kick on their nasi lemak, they put a dollop of sambal (chili sauce).

Traditionally, nasi lemak is a breakfast staple. But being comfort food, most Malaysians are now eating it any time of the day. Rice, after all, is a staple in a Malay meal, just like how it is in the Philippines.

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Like its Southeast Asian neighbors, Malaysian cuisine is known for its rich flavors emanating from the herbs and spices commonly found in the region.

One can always find lemongrass, shallots, ginger, chilies, and garlic in Malaysian dishes. These spices are often blended together and sauteed to make sambal, a popular condiment.

Dishes are made flavorful with lengkuas (galangal), bunga kantan (torch ginger), kunyit (turmeric), pandan leaves, lime, and laksa leaves. These ingredients add zest to meat, seafood, and vegetables.

Coconut milk is ever present in various Malay dishes. Rendang, which is sometimes erroneously thought to be curry, is always cooked by simmering ingredients in coconut milk until the liquid evaporates and thickens.

Then, there is also laksa, the spicy noodle soup with a coconut milk-based broth, spiced with paste generally made with dried chilies, shallots, lemongrass, galangal, and shrimp paste.

A variety of this all-time favorite noodle soup is the asam laksa, with its spicy-sour broth. Its sourness comes from asam or tamarind.

Aside from its variations of laksa (Singapore is also associated with this dish), Malaysia has its own version of satay or grilled skewers. This grilled staple can also be found in Thailand and Indonesia.

Conrad Manila’s guest chef has prepared dishes that give a glimpse of the rich culture of Malaysia such as rendang and satay

Spicy and aromatic, Malay food is an amalgamation of various influences – Southeast Asian, Chinese, Indian, among others. Being one of the trading ports during the 15th century, many ingredients from different parts of the world made their way to Malaysia, enriching its cuisine.

If you want to experience the diverse flavors of Malaysian cuisine, head to Conrad Manila’s Brasserie on 3. Guest chef Karim Mustaffa prepares flavorful dishes that will surely give a glimpse of the rich and vibrant culture of Malaysia in every bite.

Working together with chef Warren Brown, the hotel’s executive chef, chef Karim brings to the table Malaysian favorites such as nasi lemak, rendang, kari kambing (lamb curry), ayam bakar and masak (grilled and braised chicken dishes), and satay, among others.

“As you explore our buffet spread, I hope you will rediscover Malaysia’s three dominant indigenous communities – Malay, Chinese, and Indians. In my two years in the Philippines, I have discovered that Malaysia’s characteristics of these communities have settled perfectly in the country’s penchant for food, mostly laced with pepper and curry for spiciness, sweetness, and sourness,” shared Conrad Manila outgoing general manager Linda Pecoraro.

Aside from the sensory feast, diners can sample “Junglebird” mocktail, inspired by the popular tiki cocktail created at Hilton Kuala Lumpur’s Aviary Bar in the 70s.

Taste of Malaysia buffet feast is available daily for lunch and dinner until September 16, with price starting at P2, 450 nett per person. For inquiries, email conradmanila@conradhotels.com or visit the website and follow their official social media accounts on Facebook and Instagram.

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