2. Traditional Foods

Main ingredient in Malaysia’s ‘Nasi Lemak’?

• Coconut milk
• Fried noodles
• Plain porridge
• Fried rice

Why is ‘Rendang’ cooked slowly?

• To keep it raw
• To absorb spices and tenderize meat
• To remove coconut milk
• To make it crunchy

What makes ‘Laksa’ taste sour?

• Coconut milk
• Tamarind/asam keping
• Sugar
• Pepper

A traditional fermented food from Malaysia is…

• Yogurt
• Tapai
• Kimchi
• Pickles

Leaf used to wrap ‘Ketupat’?

• Banana leaf
• Lotus leaf
• Coconut (palm) leaf
• Pandan leaf

Why include traditional foods in menus?

• They are always cheaper
• They preserve culture and attract customers
• They cook faster
• They have no allergens

‘Lemang’ is made of…

• Glutinous rice, coconut milk, salt in bamboo
• Wheat flour and eggs
• Rice noodles and fish
• Coconut sugar and tea

Dessert with pandan and coconut milk:

• Cendol only
• Kuih Seri Muka/Kuih Talam
• Cheesecake
• Pudding caramel

What makes ‘Satay’ unique?

• Served raw
• Boiled and served cold
• Peanut sauce and spiced marinade
• No seasoning

‘Ketupat’ is commonly served during…

• Chinese New Year
• Deepavali
• Hari Raya Aidilfitri
• Christmas