Malaysia is a really blessed place; Being a multicultural country, we spent years learning and adapting from different cultures and races, including when making dishes!
Much unique taste has been created and this is especially prevalent in Malaysians’ favorite dish – curry!
In this article, we have picked 9 unique and yummy curry recipes for you to try.
Nyonya cuisine is unique to Southeast Asia. It is where they combine ingredients and cooking methods from the Chinese and Malay communities.
The unique taste of this Nyonya curry is the result of the pounding of the fresh spices or “rempah” in a mortar and pestle to release the aroma.
Thai style curry is very different from our usual Indian curry; It uses curry paste that is made from fresh ingredients such as lemongrass, galangal, and coconut milk, resulting in a thicker and moist texture.
Ever heard of Mango curry? This dish is very popular in the Kerala region of India, the sweet and sour vegetarian complements a lot of meat dishes and other heavily spiced dishes.
Have you ever try Patin Tempoyak? Not everyone (including durian lovers) likes ‘tempoyak’ despite it is made from durian. The durian flesh is separated from the seeds and fermented at room temperature, creating a sour taste.
However, if you are able to get past the distinct smell and taste, tempoyak is definitely one of the best delicacies in Malaysia. This dish is best served with warm rice.
Did you just say watermelon and curry?
This surprisingly delicious curry combines the sweet, juicy taste of watermelon with the complex aroma of chilies and spices.
This dish is an interesting combination of chicken and durian curry. The durian will have the texture of cooked potato when done.
This recipe has a distinct green color that sets it apart from our familiar red or yellow curry. This green curry recipe is originated from Thailand and is prepared by using green chili instead of the red one. It is delicious and beautiful to serve on your dining table.
Try out this quick and easy vegetarian curry featuring the uses of fresh tempeh, a nutty-tasting fermented soybean cake.