MALACCA POPULAR FOOD Hainanese Chicken Rice Balls This is a Malaccan specialty.

Rice boiled in chicken stock and some chicken oil and salt , flavoured with ginger , garlic and shallot and make into rice balls then served with boiled chicken pieces and garnished with cucumber and spring onion , and chilli sauce.

Malacca Asam Pedas Asam Pedas , or literally sour spicy is a classic Malaysian dish. It also knmwn as one of Malacca delicacies. If anyone visit Malacca, do not miss to go to Hajjah Mona Asam Pedas. Here is the methods to make this dish : First , pound the spice paste with mortar and pestle or grind them in a food processor. Set aside. Then , soak the tamarind pulp in warm water for 15 minutes. Squeeze the tamarind pulp constantly to extract the flavor into the water. Next , drain the pulp and save the tamarind juice. Heat oil and fry the spice paste for 2 minutes or until fragrant. Add the tamarind juice , fish curry powder and bring to boil. Last but not least , add the tomato wedges and okras and bring to boil. Add the fish , salt , and palm sugar/sugar. Simmer on low heat for 5 minutes or until the fish is cooked. Serve hot. Satay Celup Satay celup or satay steamboat only found in Malacca are assortment of raw and semi cooked seafood , meat and vegetables on skewers that are dunked into a boiling pot of water and eaten with sauce that is similar to the ubiquitous satay sauce but has different ingredients.

Ikan Bakar Umbai

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Grilled seafood is a popular offering of restaurants located at Umbai , Serkam , Alai , Pernu and Pengkalan Balak on the southern coast of Malacca. The seafood complex in Umbai Baru is a major attraction.

The seafood was fresh , the cooking , good ,

and the sauces were excellent. It offers grilled fish (terubok, pari (sting ray) , prawns , garupa (grouper) , siakap , kembung , red snapper , etc) wrapped in banana leaf , fish in tamarind sauce , fish head curry , chilli crabs , buttered prawns , stuffed squid , cockles and oysters. Other dishes including kupang , lala and kerang (all clams) boiled, cooked in a sweet and sour style or fried with sambal belacan , butter prawns, deep fried prawns and battered deep-fried prawns and fried vegetables Devil Curry Chicken This is a Eurasian dish that brings the influence from Portuguese colonisation of Malacca. As the name suggests "devil" means it's super spicy hot but there is the touch of vinegar from the Portuguese. Season chicken with salt and set aside. Blend all spice ingredients until fine. Heat a little oil in pot and lightly brown the sliced shallots and garlic. Add the spice blend and fry until fragrant. Then slightly crush the mustard seeds and add to the pot, blending the ingredients and fry for another 3 minutes. Put in the chicken pieces and mix well. Add water and cook over medium heat until the chicken is tender. Add quartered potatoes , onions , tomatoes , vinegar , soya sauce , fresh chillies and season with salt. Cook until the potatoes and chicken are cooked through. MALACCA TRADITIONAL FOOD Malacca Cendol and Ice Kacang When you get exhausted and sweating like a pig , stop here and enjoy the icy cool dessert - cendol and ice kacang , which are one of the famous foods in Melaka. With the coconut milk (satan) and gula Melaka (palm sugar) to make the cendol very tasty and special. Some shop is mixed with sagu together with cendol.

The cendol along the Jonker Walk has a very nice looks and nice to eat (but is over sweetness). They are using the home - made cendol and ice kacang , which made them unique in Melaka. The ice kacang is bigger and nice to eat.

Cencaluk / Cincalok You want to travel like the locals , then you must eat like locals too. In Melaka, you will need to try cincalok or buy some local produced cincalok home. So , what exactly is cincalok? Some call it cencaluk depending on individual slang as long as the locals know what you need and want. Cincalok is a local food that made of fermented shrimps. It is usually served as a dipper together with some red

chilli , sliced shallots and some lime juice. The little shrimp is often called udang geragau and is in pinkish colour. If you eat the cincalok directly without adding in other ingredients, it will taste very salty. Malacca Dodol To make dodol is quite complex and usually made by older people. Rarely do we see the younger generation are now skilled to make dodol. The ingredients that we need to make dodol is coconut milk , rice flour , white sugar , brown sugar and salt. Basically , the sweetness of the dodol is made of milk extraction from mature coconuts , jageri (red rock sugar made from sugar cane or sugar extract) and rice flour or rice flour. All these ingredients are blended by means of which lasted continuously for more than 3 to 4 hours at high temperatures. As a result , a sense of physical and dodol will become sticky , thick and sweet. Gula Melaka Derived from the tropical coconut tree , coco nucifera. Juice is collected from the flowering stalks of specially selected coconut trees twice a day. This juice is then cooked for a few hours until it becomes concentrated. Then , it is poured into bamboo moulds to form pure gula Melaka. The gula Melaka does not contain any type of additive or artificial colouring. It can be used as a natural sweetener and good for making cakes and other desserts , food coating or mixed with drinks and beverages. To make gula Melaka , ingredients needed are coconut flower juice and lime. Sambal Belacan It is a Malay style sambal and has been a signature to this historical city. Fresh chilis are pounded together with toasted shrimp paste (belacan) in a stone mortar (lesung batu) to which sugar and lime juice are added. Originally , limau kasturi or calamansi lime , is used but since this is scarce outside of Southeast Asia , normal lime is used as a replacement. Tomatoes are optional ingredients. Sometimes , sweet sour mangoes or equivalent local fruits are also used. It can be eaten with cucumbers or ulam (leafy herbs) in a meal of rice and other dishes. A Malaysian - Chinese version is to fry belacan with chili.

Perut Ikan It is

also known as fish stomach is the Nyonya signature specialty. As much as it name sound , it might be unappetizing to many. It is a curry - like dish with various vegetables, aromatic herbs and fermented fish stomach. It tastes sweet , sour and even spicy at the same time.

Ikan Parang Masak Pindang It is one of the Chity s cuisine which bears strong influences. Lauk pindang is fish cooked with a blend of shallots , garlic , and turmeric in a tamarind and thin coconut milk gravy. The best time to sample this dish is during festivals such as Ponggol or Bhogi Bhogi which falls on the eve of Ponggol.

Nasi Lemak (Cooked Chitty style) The Chitty s is nasi lemak that served as offerings during prayers. Unlike the other nasi lemak , it is served with a variety of fish and meat accompaniments. To make this nasi lemak , steam the rice for about 20 minutes before it is left to cool. In the meantime , boil thick and thin coconut milk separately over a low fire. The pandanus leaf is boiled with the coconut milk so that it will be fragrant. Pour it into the steamed rice , leave it for a few hours until all the coconut milk has been absorbed by the rice. Finally , steam the rice again for 10-15 minutes.