Malaysia's Traditional Food

The rice in nasi lemak is __________ in coconut milk and pandan leaves to give it a fragrant aroma.

The chicken for rendang ayam is __________ in coconut milk and spices for several hours before cooking.

The rice in banana leaf rice is __________ with side dishes and curry.

Dim sum is usually __________ in bamboo baskets to keep it soft and moist.

The sago starch used for ambuyat is __________ in hot water until it becomes sticky.

Ulat sago is often __________ over an open flame until it becomes crispy.