Nasi in any form, is still Nasi

Malaysians are all big fans of the nasi lemak, and this is probably the most popular form of nasi (rice) that we all know and love. But take a drive to the East Coast of Malaysia and you will notice this nasi, taking on a different form. The good news is that KL-lites do not have to go so far. If you Nike Free 7.0 Dame venture into Solaris Dutamas, you will find the restaurant "Wau Penyu" , that does and awesome array of Malay rice dishes from Kelantan and Terengganu. 1. Nasi Tumpang Nasi Tumpang is characterised by it's unique, conical shape and is normally packed in banana leaf along with other meats and curry gravies. So the story goes, that back in the day, the men used to work in the field and during lunch time, the women would pack them a Malay rice lunch and send it out to the fields for the men to have their meals, whilst they took their afternoon break. The shape of the Nasi Tumpang is such (compact and conical) to facilitate easy packing so that the women who rode out on their bikes to the fields, could bring as many as possible in their carrier to the men. The flavours of the Nasi Tumpang are fantastic- fiery hot and in a sweet gravy. All the ingredients contain some element of spiciness such as the serunding daging (beef floss), gulai ikan (fish curry) or shrimp and bits of curry chicken sandwiched inside the banana leaf, fusing into the rice and adding flavour and heat to the dish. It really is a complete meal in one. The smooth starchy rice comes with my favourite side dishes such as egg/omelette, meat, cucumber and lots of curry sauce. The perfect balanced meal and the men of the fields know it too! 2. Laksam Laksam is one of Terengganu's delicious, mouth-watering local delicacies. It's a different kind of laksa or noodles Nike Free Run 3 Dame compared to Penang Assam Laksa, Laksa Sarawak or any other kind of laksa from other states in Malaysia. Laksam of Terengganu is a delightful yet simple dish, prepared using either wheat and rice flours. The mixture are thinly spread, rolled and sliced between 2 cm into the bowl. I still classify this under "rice" because the noodles are served as cubes of rice, rather than the conventionally long strings of noodles and it is mainly made out of rice flour. The gravy is made from fish meat which is boiled, pureed, and later mixed with coconut milk. This rice dish served with white sauce made from fish, shrimp paste and coconut milk and garnish with raw vegetables like shredded cucumber, long beans, bean sprout and cabbage is fabulous as a light lunch.