Match the following Malay kuih to their correct names:

• kuih bakar lauk

• 
• epok-epok

• 
• onde-onde

• 
• pulut serunding

• 

Making this kuih involves…

• deep frying, sautéing, grilling, steaming

• deep frying, stir frying, pan frying

• boiling, sauteeing, deep frying, grilling, steaming

• stir frying, boiling, steaming, baking

The thing that makes satay, ‘satay’ is…

• the peanut sauce

• the rempah (spice mix)

• the grilling of meat on skewers

The fragrant savoury rice in this dish is cooked in...

• lemongrass water

• chicken broth

• coconut milk

• onion oil

Kerisik (grounded toasted grated coconut) is used in a dish to…

• thicken the dish

• give a nutty flavour

• add a dimension of fragrance

• give the dish its rich brown color

“A delicate dessert steeped in tradition, this dessert marries tender, ripe bananas with the silken richness of coconut milk, lovingly simmered with fragrant pandan, sago pearls and a touch of smoky palm sugar. Each spoonful is a whisper of tropical indulgence, a warm embrace of exotic sweetness that lingers like a sunset in paradise. A bowl sweet retreat into the heart of Southeast Asia, crafted to whisk you there.”

This is a description of…

• 
• 
• 

The laborious process of making traditional Malay breakfasts is evidence that…

• traditional Malay societies start their day very early

• Malay women are good cooks.

• historically, Malays are foodies.

These ingredients give color to Malay food:

• pandan

• gula Melaka (palm sugar)

• air mawar (rose water)

• turmeric

The most versatile cooking ingredient in the Malay world is the...

• anchovies

• palm sugar

• pandan leaf

• coconut

Draw your favourite food from today's 'sarapan'.